Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Remember that half-eaten sheet cake at every party when you were a kid? The one from the grocery store with the criminally sweet frosting and “HAPPY BIRTHDAY” written in blotchy gel coloring? Well, we’re bringing it back! But better!Sheet cakes are built for ease and speed, which usually means you’re making some compromises on quality. But not this one! Sure, it’s simple—dump and stir, baby! No mixer required! But with a few carefully considered additions and some good technique, we elevate a perfectly fine cake into a treat for any casual celebratory occasion that’s amazing.It’s tall, it’s tender, it’s fluffy; it boasts an ultra-moist texture with a rich, buttery flavor. Spread on some <a href="https://www.chefsteps.com/activities/american-buttercream">Perfect American Buttercream</a>, and you’ve got the hit of cakey nostalgia better than the kid in you could have dreamed.

Simple Sheet Cake