Sheet Cake With Filling
A delightful sheet cake with a sweet filling and lattice top, perfect for family gatherings or special occasions, offering a classic, buttery flavor with a tender crumb.
Ingredients
Instructions
- Mix flour, shortening, salt, and baking powder like pie dough. Add beaten egg and milk.
- Roll half of the dough between wax paper to the size of a cookie sheet.
- Invert the rolled dough onto the cookie sheet.
- Spread your favorite filling evenly over the dough.
- Roll out the remaining half of the dough.
- Cut the second dough into strips to make a lattice pattern.
- Place the lattice strips on top of the filling.
- Bake at 350°F for 35 minutes or until golden brown.
- Allow to cool before cutting into squares.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with butter. If you want a dairy-free version, use almond or oat milk instead of regular milk. Experiment with different fillings like fruit preserves or chocolate spread to personalize your cake. Ensure the dough remains cool while handling to maintain its integrity.
Serving Suggestions
This sheet cake is delightful on its own, but you can enhance it with a dusting of powdered sugar or a drizzle of Chocolate Walnut Buttercream. Serve with a scoop of vanilla ice cream for a delicious dessert. Pairs beautifully with Berry Good Thumbprint Cookies for a sweet treat platter.
Storage & Reheating
Store leftover sheet cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you prefer to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, warm individual squares in the microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sheet Cake With Filling contains roughly 528 calories, with 6g protein, 71g carbohydrates, and 26g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 979mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. If you prefer whole wheat flour, it will give a nuttier flavor, but you might need to adjust the liquid slightly as whole wheat absorbs more moisture.
What types of fillings work best?
Popular fillings include fruit preserves, nut spreads, or custards. You can also use cream cheese frosting or a chocolate ganache for a richer experience. Feel free to experiment with flavors that complement your taste.
How can I tell when the cake is done baking?
Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Keep an eye on the color; it should be golden brown on top.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).