How to Make Crowd Size Cake Recipes

I learned how to make crowd size cake recipes many years ago. Sometimes this takes a little creativity but with having a large family, large cakes were a necessity. When I would make a large cake for a gathering, I wanted it to be (And look) special. One giant cake has a better appearance than several small ones. 


If you are learning how to make crowd size cake recipes and you have a commercial kitchen, this project is much easier. The equipment, large bowls, pans and ovens simply making and baking these cakes. Even when baking several (Common like 9 X 13) cakes at a time to layer, they can be baked at once in a commercial oven. This is much easier and faster. But, how many of us have a commercial oven in our kitchen?

How to Make Crowd Size Cake RecipesHow to Make Crowd Size Cake Recipes

I want to show you how to make crowd size cake recipes using some of my ideas. First, as I mentioned the 13 X 9 inch cake, one layer will make 12 nice size servings. If you top with 2 more layers, you can easily serve 36 with nice size slices. You can also use three 12 inch round cake pans layering with frosting. I prefer the oblong cake because it is easier to slice. These cakes are easily baked in a regular size oven.


When learning how to make crowd size cake recipes I have made 4 to 6 cakes using 13 X 9 inch cake pans. After covering a large (Plywood) board with foil, freezer paper, etc, I then arrange the cakes on the board. But the edges next to each other shaping a large cake. After frosting them all together, you have a very large cake and no one can tell. After decorating for the occasion, you have a special presentation!


I learned how to make crowd size cake recipes using the same idea but using layered smaller cakes. One cake I did for a banquet for high school athletics. I used a larger layered round cake (12 inches) to represent the school. I placed it on a very large covered board.  I used smaller cakes (8 inches) of different flavors around the large one. Each one of these small cakes represented the various sports and decorated as such. It was a hit!


When learning how to make crowd size cake recipes you will find the most important element is the planning. Allow the last day you have for the assembling and frosting of the cakes. If you have a large freezer it really comes in handy for making very large cakes. You can bake cake layers many days ahead, after wrapping tightly they can be frozen. Most actually frost better if frozen. Some layer cakes can also be frosted before freezing. This makes the assembling much faster and easier if all you have to do is add some decorations. You can allow up to 2 days for cakes without freezing but wrap tightly after cooling.


If you are learning how to make crowd size cake recipes and you want to invest in ONE large cake pan I would suggest 18 X 13 X 2 inch pan. I used it for the pineapple upside down cake below. It is a convenient size to use and it fits in almost all ovens. You can even frost a cake in the pan and serve it from the pan. You can serve 24 huge pieces (As in the cake below the size of 1 slice of pineapple) or 48 smaller pieces. If you make a 2 layer cake this size, you could double the servings. I like this size of pan so much that I have 2 of them.


Since I have learned how to make crowd size cake recipes I have learned to create many originals. If you have the 17 X 12 X 1 inch deep baking trays for cookies use them for multi layer cakes. These thin cakes bake very quickly and cool very quickly. Many servings can be cut from these cakes which have five or six layers plus filling. These can be very elegant especially when cutting if various colors of cakes and fillings are used. 


When learning how to make crowd size cake recipes or any crowd size recipe the planning is of utmost importance. Use your imagination and do not be afraid to try something.


NOTE: If you make large cake layers in advance and freeze, they are much easier to handle when assembling the cake.

How to Make Crowd Size Cake Recipes

CROWD SIZE CARROT CAKE RECIPE with cream cheese frosting 

Crowd Size Carrot Cake Recipe with Cream Cheese FrostingCrowd Size Carrot Cake Recipe with Cream Cheese Frosting

Learn how to make crowd size cake recipes with this favorite flavor.

  • 6 Cups flour
  • 3 Teaspoons baking soda
  • 6 Teaspoons cinnamon
  • 3 Cups vegetable oil
  • 9 Cups raw grated carrots
  • 6 Cups sugar
  • 3 Teaspoons baking powder
  • 6 Teaspoons salt
  • 12 Eggs beaten


Cream Cheese Frosting Recipe

  • 4 Pounds powdered sugar
  • 3 Tablespoons vanilla
  • 4 Cups chopped pecans
  • 2 Cups softened butter
  • 5 ½ Packages (8 ounce packages) softened cream cheese


TO MAKE CAKE preheat oven to 350F degrees.

Grease, line with parchment paper, grease again and lightly flour (3) 9X13 inch cake pans.

Sift together in a very large mixing bowl the flour, baking soda, cinnamon, sugar, baking powder and salt.

Add oil and eggs and mix until well blended; mix in grated carrots until well blended.

Pour batter evenly in three prepared pans; bake about 35 minutes or until pick comes out clean.

Cool about 10 minutes in the pans; remove and cool completely on rack.

TO MAKE CREAM CHEESE FROSTING use a large mixing bowl and mixer.

Beat together powdered sugar, cream cheese, butter and vanilla until smooth and creamy.

Blend in the nuts; spread between the layers, on the sides and on top of cake.

Decorate according to occasion; makes about 36 slices (Nice size).


PINEAPPLE UPSIDE DOWN CAKE RECIPE 

Pineapple Upside Down Cake for a CrowdPineapple Upside Down Cake for a Crowd

Learn how to make crowd size cake recipes with one of the easiest and tastiest.

Cake Pan Lining

  • ¾ Cup butter
  • 3 Cups brown sugar
  • 20 Pineapple slices (Drain and RESERVE juice) (About 3 cans (16 ounces each)
  • 24 Maraschino cherries (Rinse and drain on paper towels)
  • 2 Cups walnuts or pecans chopped

Cake Batter

  • 1 Cup softened butter
  • 2 Cups sugar
  • 6 Eggs
  • 2 Cups reserved pineapple juice
  • 4 ½ Cups flour
  • 2 Tablespoons baking powder
  • 1 Teaspoon salt
  • 1 ½ Teaspoons vanilla


Preheat oven to 350F degrees.

Grease, line with parchment paper, grease and lightly flour 18X13X2 inch cake baking pan.

Melt ¾ cup butter and brown sugar in medium saucepan.

Spoon brown sugar over bottom of prepared pan spreading evenly as much as possible.

Arrange pineapple slices over brown sugar mixture in pan.

Place a cherry in center of each pineapple slice.

Sprinkle nuts over top MAINLY filling in empty spots like corners; set pan aside.

Bottom Layer of Pineapple Upside Down CakeBottom Layer of Pineapple Upside Down Cake

TO MAKE CAKE sift together flour, baking powder and salt; set aside.

Cream 1 cup softened butter with sugar; beat in eggs and vanilla until well blended.

Add flour mixture to creamed mixture alternating with pineapple juice; blend well.

Pour batter over the pineapple lined cake pan; spread evenly.

Pouring Cake Batter for Pineapple Upside Down CakePouring Cake Batter for Pineapple Upside Down Cake

Bake about 40 minutes or until pick comes out clean.

NOTE: I cool this cake about 45 minutes in the pan before turning out on a large tray. Run a sharp knife around the edges before turning in upside down on a tray. You might need help to turn it upside down. I place the tray on top of pan and turn both over together. Remove parchment paper and cool completely. It is also great while warm!

Makes 24 large servings (a whole pineapple slice) or 48 smaller ones (1/2 of a pineapple slice).


EASY BANANA REFRIGERATOR CAKE RECIPE

Easy Banana Refrigerator Cake RecipeEasy Banana Refrigerator Cake Recipe
Easy Banana Refrigerator Cake for a CrowdEasy Banana Refrigerator Cake for a Crowd

Learn how to make crowd size cake recipes with cake mix like this favorite.

  • 2 Boxes (15 ¼ ounces) white mix
  • 1 Cup mashed bananas
  • 2 cups sugar
  • 1 Cup flour
  • ¼ Teaspoon salt
  • 8 Cups whole milk
  • 16 Egg yolks
  • 2 Teaspoons vanilla
  • 8 Medium sliced bananas
  • 8 Cups whipping cream (Whipped)
  • 1 Cup crushed vanilla wafers
  • 1 Cup toasted chopped pecans

Preheat oven to 350F degrees.

Grease and lightly flour 18 X 13 inch cake pan; set aside.

Prepare cake mixes according to package using the WHOLE egg recipe.

Add mashed bananas beating on medium speed until blended.

Spread batter evenly into prepared pan smoothing the top.

Bake about 40 minutes until pick comes out clean when inserted in center of cake.

Set cake on rack to cool about 10 minutes; with handle of wooden spoon poke holes in warm cake.

NOTE: DO NOT TOUCH bottom of cake (the pan) with spoon handle.

In a large pan combine sugar, flour and salt; whisk in the milk.

Bring mixture to a simmer over medium heat stirring constantly; remove from heat.

Place egg yolks in a large bowl; whisk in about half of the hot milk mixture.

Add the yolk mixture back into the pan with remaining hot milk mixture; whisk to combine.

Place pan back over medium heat; cook and stir until thick and bubbly about 5 minutes.

Remove pan from heat and stir in vanilla; cool about 15 minutes stirring occasionally.

Pour custard over the cake; cover lightly and refrigerate for at least 5 hours.

Remove cover and cover with the sliced bananas; spread the whipped cream over the bananas.

Sprinkle top with vanilla wafer crumbs and chopped pecans.

Serve immediately or can be refrigerated up to 8 hours.

24 to 48 servings depending on size.


SOUR CREAM CHOCOLATE CAKE RECIPE with peanut butter frosting

Learn how to make crowd size cake recipes for this favorite chocolate peanut butter cake.

  • 6 Cups sugar
  • 6 Cups flour
  • 3 Teaspoons baking soda
  • 3 Cups water
  • 3 Cups butter
  • ¾ Cup cocoa powder
  • 6 Beaten eggs
  • ¾ cup sour cream
  • Peanut butter frosting (Recipe below)


Preheat oven to 350F degrees.

Grease, line with parchment paper, grease and flour THREE 12 inch round cake pans.

Sift together in very large bowl the flour, sugar and baking soda; set aside.

Combine water, butter and cocoa powder in a large saucepan; bring to a boil stirring constantly.

Gradually stir hot mixture into the flour mixture; stir until well blended.

Stir in sour cream and eggs until well blended; pour evenly into 3 prepared pans.

Bake about 35 minutes until a pick inserted in center of cake comes out clean. 

Cool each cake 10 minutes; remove from pans, remove parchment paper and cool completely.


Peanut Butter Frosting Recipe

  • 1 ½ Cups butter
  • 1 Cup PLUS 2 tablespoons whole milk
  • ¾ cup cocoa powder
  • 3 Pounds sifted powdered sugar
  • 1 Tablespoon vanilla
  • ¾ Cup peanut butter


Combine butter, milk and cocoa powder in a large heavy pan.

Bring the mixture to a boil stirring constantly; remove from heat.

Beat until smooth the peanut butter, vanilla and powdered sugar.

NOTE: If needed add a little more milk to make spreading consistency.

Spread between layers, on top and sides of cake; decorate if desired.

Serves 36 slices.


LAYERED ITALIAN VENETIAN CAKE 

Layered Italian Venetian Cake for a CrowdLayered Italian Venetian Cake for a Crowd
The Three Layers of the Venetian CakeThe Three Layers of the Venetian Cake

Learn how to make crowd size cake recipes by layering 12 X 17 X 1 inch layers.

  • 1 Cup softened butter
  • 2 Cups sugar
  • 3 Cups sifted flour
  • 4 Teaspoons baking powder
  • 5 Egg whites
  • ½ Teaspoon salt
  • 1 Cup milk
  • 1 Teaspoon vanilla
  • Food coloring (Red, yellow, green) *See note below
  • Ricotta cheese filling 
  • Chocolate glaze
  • Slivered almonds OPTIONAL


NOTE: The above recipe makes ONE layer. I make it THREE times (For three layers) for this Venetian cake for a crowd. One layer I color with about 20 drops YELLOW food coloring; one layer 20 drops RED food coloring and one layer 20 drops GREEN food coloring.


Preheat oven to 350F degrees.

Grease, line with parchment, grease and lightly flour 17 X 12 X 1 inch baking pan.

Beat egg whites until stiff peaks form; set aside.

Cream the butter adding sugar a little at a time beating until fluffy and blended well.

Sift the flour, baking powder and salt together.

Add flour mixture to the creamed mixture alternately with the milk; beat in vanilla.

Fold stiffly beaten egg whites into the batter; spread into ONE prepared pan.

Bake 20 to 25 minutes until pick inserted in center comes out clean.

Cool in pan 10 minutes; turn out on clean parchment paper to cool completely.

TO ASSEMBLE place GREEN layer on a large tray; spread top with a THIRD of the ricotta cheese filling.

Top filling with YELLOW cake layer; spread a THIRD of the filling over the cake.

Place RED cake layer on top; spread remaining filling only on TOP of cake.

Refrigerate cake for 1 hour; make chocolate glaze.

Drizzle lukewarm chocolate over cake allowing it to run down around sides; refrigerate.

OPTION: Garnish with slivered almonds.


Ricotta Filling Recipe 

  • 4 Cups ricotta cheese 
  • 2 Packages (8 ounces each) softened cream cheese
  • 2 Cups powdered sugar
  • 2 Cups ground almonds
  • 2 Teaspoons almond extract

COMBINE ALL ingredients and beat well; spread between layers and on top of cake.


Chocolate Glaze for top of cake

  • 12 Ounces bittersweet chocolate (cut in small pieces)
  • ¾ Cup PLUS 1 tablespoon butter cut in small pieces
  • ½ Cup light corn syrup

Combine chocolate and butter in top of double boiler over simmering water.

NOTE: Do not let bottom touch hot water.

When almost melted turn off heat; let set stirring occasionally until melted.

Whisk in corn syrup until smooth; cover in warm place until needed.

Drizzle over top of cake.

This cake will make 45 to 60 pieces.

Serving Piece of the Layered Italian Venetian CakeServing Piece of the Layered Italian Venetian Cake
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