Large Batch Vanilla Cake Recipe for Crowds and Special Events
This generous vanilla cake recipe yields four full sheet pans, making it perfect for large gatherings, community events, or meal prep. The simple one-bowl method combines basic pantry ingredients into a moist, tender cake with classic vanilla flavor. The addition of seltzer creates a light, airy texture while the substantial vanilla sugar content ensures rich flavor throughout. Originally designed for feeding large groups, this recipe can easily be scaled down by dividing all ingredients by four for a single pan.
Ingredients
- 24 eggs
- 4 cups oil, such as canola oil
- 4 cups seltzermilk1:1comfortadds dairy
denser texture
- 12 cups flour
- 12 cups sugarregular sugar plus vanilla extract1 cup sugar + 2 tsp extractbasic
standard vanilla flavor
Full guide → - 1 cup vanilla sugarregular sugar plus vanilla extract1 cup sugar + 2 tsp extractbasic
standard vanilla flavor
Full guide → - ½ cup baking powder
- 1 pinch salt
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Beat eggs, oil, and seltzer together
- 3
Add all dry ingredients and mix well until there are no lumps
- 4
Pour into four 9x13-inch baking pans
- 5
Bake for 30-40 minutes
Tips
Use room temperature eggs for easier mixing and better incorporation with other ingredients.
Line pans with parchment paper for easy removal and cleanup.
Test doneness with a toothpick inserted in center - it should come out clean or with just a few moist crumbs.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered
Serve at room temperature, optionally with frosting or fresh fruit
Common Mistakes
Don't overmix once flour is added to avoid tough cake
Ensure oven is fully preheated before baking for even rise
Substitutions
standard vanilla flavor
Full guide →FAQ
Can I make this in smaller batches?
Yes, divide all ingredients by 4 for one 9x13 pan, or by 2 for two pans. Adjust baking time to 25-35 minutes for smaller batches.
What if I don't have vanilla sugar?
Substitute with regular sugar plus vanilla extract - use 1 cup sugar and add 2 teaspoons vanilla extract to the wet ingredients.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. Can also be frozen for up to 3 months.