These cake sandwiches look fancy, taste amazing, and come together with zero stress. Think tender cake layers with creamy frosting in the middle, all cut into neat handheld squares you can decorate a dozen ways. They’re the perfect sweet for birthdays, bake sales, or any party where you want a dessert that disappears fast.

I love this recipe because it uses pantry staples, bakes in one pan, and turns out soft, moist, and sliceable. You can mix and match flavors, roll the edges in sprinkles, or swirl different fillings. If you can bake a simple cake, you can make cake sandwiches. Let’s do it.

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Why This Cake Sandwich Recipe Works

One-pan bake: You bake a single sheet cake and slice it into rectangles. No stacking and leveling full layers.
Soft texture, clean cuts: A tender crumb plus chill time gives you smooth, bakery-style edges without crumbling.
Flexible flavors: Vanilla, chocolate, funfetti, or red velvet—use your favorite cake and filling.
Party-friendly: Handheld, grab-and-go squares that travel well and look festive with sprinkles or cocoa dusting.
Make-ahead friendly: Bake and freeze the cake, then assemble later. Perfect for busy schedules.

Ingredients

For the Sheet Cake

1 1/2 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup neutral oil (like canola or vegetable)
3 large eggs, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk, room temperature
Optional: 1/3 cup rainbow sprinkles for a funfetti vibe

For the Filling

3/4 cup unsalted butter, softened
2 1/2 cups powdered sugar, sifted
2–3 tablespoons heavy cream (or milk)
1 teaspoon vanilla extract
Pinch of fine salt

Optional Coatings and Toppings

Rainbow or chocolate sprinkles
Toasted coconut flakes
Mini chocolate chips
Cocoa powder or powdered sugar for dusting
Melted chocolate drizzle

How to Make Easy Cake Sandwiches

1) Prep and Mix the Batter

Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang for easy lifting. Lightly grease.
In a large bowl, whisk the sugar, melted butter, and oil until glossy. Add eggs and vanilla; whisk until smooth and slightly thick.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet in two additions, alternating with the buttermilk. Stir just until combined. Fold in sprinkles if using.

2) Bake and Cool

Spread the batter evenly in the pan. Tap the pan on the counter to release air bubbles.
Bake for 22–28 minutes, until a toothpick comes out clean and the top springs back.
Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack.

3) Make the Filling

Beat the softened butter until creamy, 1–2 minutes.
Add powdered sugar gradually, beating until fluffy.
Beat in vanilla, salt, and 2 tablespoons cream. Add more cream, a teaspoon at a time, until spreadable and smooth.

4) Slice, Fill, and Sandwich

Chill the cake for 20–30 minutes. Chilling helps you slice cleanly.
Use a long serrated knife to trim edges for neat sides (snack on the scraps). Cut the cake into even rectangles—about 2×3 inches works well. Aim for pairs.
Spread or pipe a generous layer of filling on half the pieces. Top with the matching pieces to make sandwiches. Press gently to set.

5) Finish and Decorate

Run a small offset spatula around the edges to smooth any filling that peeks out.
Roll the edges in sprinkles, coconut, or mini chips. Or chill and drizzle with melted chocolate.
Chill for 20 minutes to firm up before serving.

How to Store Cake Sandwiches

Short term: Refrigerate in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
Freeze: Freeze uncoated sandwiches on a sheet pan until solid, then wrap individually and store in a freezer bag for up to 2 months. Thaw in the fridge overnight.
Room temp for serving: Set out for 20–30 minutes to soften the frosting before guests arrive.

Benefits of Making Cake Sandwiches

Easy to portion: No plates or forks needed. Perfect for kids and casual parties.
Budget-friendly: Basic ingredients, big yield, and endless flavor swaps.
Customizable look: Sprinkles, drizzle, or coconut change the vibe in seconds.
Reliable texture: A balanced batter and quick chill keep crumbs in check.
Make-ahead convenience: Bake now, assemble later, and relax on party day.

What Not to Do

Don’t skip chilling before slicing. Warm cake crumbles and smears.
Don’t overmix the batter. Overmixing toughens the crumb and causes tunneling.
Don’t overload the filling. Too much squishes out and makes messy edges.
Don’t cut uneven pieces. Use a ruler if you want matching pairs and clean presentation.
Don’t frost a hot cake. Heat melts the buttercream and ruins the texture.

Variations You Can Try

Chocolate lover’s: Use a chocolate sheet cake and chocolate buttercream. Roll edges in mini chips.
Lemon dream: Lemon cake with lemon zest buttercream. Dust with powdered sugar.
Strawberry shortcake style: Vanilla cake with strawberry jam swirled into the buttercream. Roll edges in crushed freeze-dried strawberries.
Cookies and cream: Fold crushed chocolate sandwich cookies into the filling and use vanilla cake.
Red velvet: Red velvet cake with tangy cream cheese buttercream. Sprinkle with white chocolate curls.
Mocha swirl: Add espresso powder to chocolate cake and a coffee-kissed frosting. Drizzle with dark chocolate.

FAQ

Can I use a boxed cake mix?

Yes. Bake in a 9×13-inch pan according to the box, cool completely, and proceed with the filling and assembly.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free all-purpose flour blend for the cake. Check that your sprinkles and add-ins are gluten-free.

What’s the best way to get clean edges?

Chill the cake, use a long serrated knife, and wipe the blade between cuts. You’ll get smooth, bakery-style slices.

Can I swap the buttercream?

Absolutely. Try cream cheese frosting, whipped ganache, or a thick layer of jam plus buttercream for extra flavor.

How far ahead can I assemble?

Up to 24 hours works great. Keep chilled and add sprinkles or drizzle just before serving for the freshest look.

Conclusion

These cake sandwiches check every box: easy method, customizable flavors, and party-perfect presentation. Bake a simple sheet cake, add a fluffy filling, slice, and decorate. You’ll get a tray of cute, delicious treats that vanish the minute they hit the table. Make them once, and you’ll keep them in your dessert rotation for every celebration.

Easy Cake Sandwich Recipe | Fun Party Dessert Baking Idea

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Ingredients

Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang for easy lifting. Lightly grease.
In a large bowl, whisk the sugar, melted butter, and oil until glossy. Add eggs and vanilla; whisk until smooth and slightly thick.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet in two additions, alternating with the buttermilk. Stir just until combined. Fold in sprinkles if using.
Spread the batter evenly in the pan. Tap the pan on the counter to release air bubbles.
Bake for 22–28 minutes, until a toothpick comes out clean and the top springs back.
Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a rack.
Beat the softened butter until creamy, 1–2 minutes.
Add powdered sugar gradually, beating until fluffy.
Beat in vanilla, salt, and 2 tablespoons cream. Add more cream, a teaspoon at a time, until spreadable and smooth.
Chill the cake for 20–30 minutes. Chilling helps you slice cleanly.
Use a long serrated knife to trim edges for neat sides (snack on the scraps). Cut the cake into even rectangles—about 2×3 inches works well. Aim for pairs.
Spread or pipe a generous layer of filling on half the pieces. Top with the matching pieces to make sandwiches. Press gently to set.
Run a small offset spatula around the edges to smooth any filling that peeks out.
Roll the edges in sprinkles, coconut, or mini chips. Or chill and drizzle with melted chocolate.
Chill for 20 minutes to firm up before serving.

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