Anna's Amazing Party Cake for a Crowd! | Anna's Occasions

A party cake for Independence Day will feed the whole family and leave plenty for leftovers!
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Recipe
Makes one 4-layer sheet cake (serves 48 for dessert or 84 as a treat)
Prep Time: 30 minutes (plus cake batter), plus chilling
Cook Time: 30 minutes
Cake:
4 cups (800 g) granulated sugar
3 ½ cups (520 g) all-purpose flour
1 ½ cups (180 g) cocoa powder (Dutch process is ideal)
4 tsp baking soda
2 tsp baking powder
1 tsp fine salt
2 cups (500 mL) buttermilk
2 cups (500 mL) hot brewed coffee
1 cup (250 mL) vegetable oil
4 large eggs
2 tsp vanilla extract
For Assembly:
1 recipe Cream Cheese Frosting (recipe follows)
1 cup (250 mL) strawberry or raspberry jam
1 recipe Swiss Buttercream (recipe follows)
Sprinkles, fruit or décor, as you wish
1. Preheat the oven to 350°F (180°C). Line two 13 × 18-inch (33 × 45 cm) baking trays with parchment paper.
2. Sift the sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Add the buttermilk, coffee, oil, eggs and vanilla to the bowl and whisk vigorously by hand for about a minute, until smooth. Scrape the batter into the pans and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in their pans, on a cooling rack.
3. The cake layers can be made a day ahead, wrapped individually and left on the counter before assembling, or they can be frozen for up to 3 months before thawing on the counter.
4. To assemble, cut each sheet of cake in half so that you have two 9 × 13-inch (23 × 33 cm) layers for each cake. Place the first chocolate layer on a cutting board or cake platter. Spread the top of this cake layer with an even layer of cream cheese frosting (using roughly a third of the frosting) and then loosely spoon and spread ½ cup (125 mL) of the jam on top. Place a second cake layer on top and repeat with the cream cheese frosting (but not the jam). Top with the third cake layer, frosting and the remaining ½ cup (125 mL) of the jam and the final layer of cake. Chill the cake for an hour before frosting.
2. Dollop a generous amount of Swiss buttercream on top of the cake and spread it so the cake is completely covered and the buttercream is level. Coax the frosting just over the edges of the cake-this will make it easier to get a clean edge to your cake when it meets with the frosting from the sides. Apply frosting to the sides of the cake, spreading it to meet the overhanging frosting from the top to make a precise edge. Use any remaining frosting to pipe details around the top edge, and decorate the top of the cake to suit the occasion
Cream Cheese Frosting
Gluten-free
Egg-free
Prep Time: 5 minutes
1 cup (225 g) unsalted butter, room temperature
12 oz (375 g) cream cheese, room temperature
4 cups (520 g) icing sugar, sifted
1½ tsp vanilla extract
1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in two additions, beating first at low speed and then increasing to medium-high, scraping the bowl a few times and beating until fluffy, about 2 minutes. Beat in the vanilla.
2. This frosting is best used immediately. If making it ahead, cover and refrigerate the frosting but then let it soften on the counter for 30 minutes before using. Re-whip the frosting to make it smooth and spreadable.
Swiss Buttercream
This buttercream frosting is smooth, sweet and buttery and will hold every detailed swirl and swish of your spatula, as well as small and precisely piped details. It sets quite firmly when chilled, making your cake easy to transport, but melts on the tip of your tongue when you take a bite.
Gluten-free
Prep Time: 10 minutes
Cook Time: 6 minutes
6 large egg whites, room temperature
1⅔ cups (340 g) granulated sugar
1⅔ cups (365 g) unsalted butter, room temperature
2 tsp pure vanilla extract
1. Place the egg whites and sugar in a metal bowl and set over a saucepan filled with 2 inches (5 cm) of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 150°F (65°C) on a candy thermometer, about 6 minutes.
2. Use electric beaters or transfer the mixture to the bowl of a stand mixer fitted with the whip attachment and whip at high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then).
3. With the mixer running at high speed, add the butter a few pieces at a time. At first the meringue will hold its volume, then the buttercream will deflate a little and become very creamy yet fluffy looking. Beat in the vanilla. Use immediately, or cover and chill or freeze for later use.
4. To use the frosting once it’s been chilled, let it come to room temperature on the counter. Re-whip the buttercream to make it fluffy and spreadable.
#AnnaOccasions #PartyCake #OhYum

[@virginiabuckles]

Just love the ease of this recipe, the availability of ingredients and equipment to probably most people. Thanks so much for the recipe! 🌸💕

[@tselengbotlhole750]

Hi Anna. My daughter and I absolutely love your recipes especially the chocolate cakes. We always say, l am in the mood for Anna's Cake as well call it 😉😉😉 Love all the way from Botswana 🇧🇼

[@robertacolarette1594]

That cake looks amazing. Those sprinkles are so pretty.

[@MultiGemgirl]

just found your channel a couple weeks ago. Made this cake yesterday it is so moist and delicious. I used espresso powder, since no one in my household drinks coffee, and water for the liquid . The was cake just as moist as a box mix, but more chocolate flavor tasty. So glad I subscribed to your channel.

[@dmitry3290]

Love the techniques!

[@pammasheppard1338]

I would love a piece as a treat today!😁

[@sxerosie]

I love how fun Anna is

[@daisysnodgrass8540]

This is a fantastic recipe! It just doesn’t get any better when you’re feeding a crowd, and it is beyond delicious as well as aesthetically pleasing. Ana, you have a superb channel, and are an awesome host.

[@gail9906]

Homemade is so good, thanks Anna. ❤🇦🇺

[@susanhammitt7080]

I want to come to your party. Looks wonderful!

[@ikhlassabah2618]

A special cake for a special day.

[@anal.mendoza]

Hi, Anna, Greetings from Santo Domingo, Dominican Republic. Happy July 4th for everyone in your family! Nice recipe!

[@kate56ful]

I haven't baked in months and these new vids make me wanna grab my whisk again.

[@scarlethfuentes6537]

Gracias siempre tan bien esplicadas tus recetas fáciles de seguir y te animan a hornear gracias chef saludos desde Guatemala 🥰🙏

[@jihanperez8045]

Hi, Ms Ana. I had been quite your long time follower. I bake some of your recipes and they all come out great! I could use this Party Cakes for the upcoming birthday party of my daughter this weekend. I am grateful to have watched all your wonderful baking videos and getting to know the recipes you shared. Love lots, from the high rockies of Colorado x0x0

[@vanessaamos2278]

As always amazing Anna, I do so enjoy watching your videos and baking. Thank you for sharing and listing the ingredients. Makes it so much easier to make 👍 You are Blessed with amazing talent 💙

[@افقالحجاز-ف2ل]

Thank you so much for your so nice teaching videos 👍🌹👍🌹👍🌹

[@cristinaxo]

YUM!! AND SO BEAUTIFUL! 🎂🍰

[@ilovebuttercream7684]

I can just tell this tastes divine 😍😍🤤🤤

[@cocinadegabrielaymas9865]

Muy al estilo mexicano Es común estos pasteles en las reuniones de mi país 🇲🇽 Se ve delicioso y elegante Muy buena receta 👩🏻‍🍳 😋 Gracias 🤗😘

[@jeconiainkono]

Love it. Please make a vanilla cake as big as this one

[@austinrichards1740]

Beautiful looking

[@mariadavila1669]

Muchas gracias, Saludos La Paz Bolivia

[@antoniajagodic]

❤️love it ❤️

[@soniavlogs4041]

Awesome

[@famidayusuf7892]

Wow a good attempt

[@belemrosadiazvaca9601]

Que delicia de pastel🤤🤤!! Se usa mucho en fiestas en nuestro país, aquí le decimos 1/4, 1/2 o plancha completa Saludos desde México 🇲🇽 me encantan tus recetas 🤤😍😘

[@esthercook3086]

Your Cake 🎂 recipe is amazing.look extremely delicious.You've created a really enticing and delicious dessert.😋💯

[@GrammaPatriot]

How ironic that we have a baby shower in a few weeks that we need a cake that serves 50 for? 😂. I wish you wouldve shown us how you would cut the cake in order to serve 50. Thank you for this video.

[@iarajafepereira]

Gosto quando você faz esse tipo de bolo

[@HomeCookingJourney]

This looks such a crowd-pleasing large cake! 🎂In which cookbook of Anna's will these recent recipes be featured?

[@lindokuhledlamini3000]

Thank you so much for the recipe! ❤ trying it now😁

[@carolmessano9384]

I guarantee you, if I was carrying that pan of cake batter to the oven, half of it would be on the floor!

[@MD4Christ]

Homemade cakes are so special and always more delicious than store bought cakes! This looks like a winner and something for me to make once we are relocated to our new home. I love looser batter because it is easier to spread out evenly and it's easier for me to eyeball equal amounts per pan. About how long did you beat that meringue buttercream before it was ready? More or less of course. Thanks!

[@ananthrajendran1502]

Thank you so much for the recipe

[@carmenibarra9114]

Thanks Anna it's so delicious😋😋😋😋 you're explain everything so well love it🌷❤❤

[@banumadha3663]

Looks soooo 🤤. Thanks 🙏 for sharing 💕😻

I have searched and searched for a cake pan that size and cannot find one in the country I am at right now. HOW do I make up for that? I can find a 9x13x2 inch cake pan, but that is pretty much it or I was able to find one much larger. I cannot tell how deep is your pan, is it only 1 inch? it would be nice to have exact measurements or alternatives for those of us who may not have access to those sizes.

[@ankacurillova539]

❤❤❤❤

[@CookingwithAti8740]

Wowwww delicious and yummy 😍

[@squirrelgrl5785]

Can I substitute hot water for the coffee?

[@yummycakes4422]

Thank your sharing good idea do you have same for vanilla cake recipe for party Also can I use in Swiss butter cream ready real eggs white rather then from eggs Plz help me And waiting for your reply 😊

[@aurelsheremetaj4183]

as always you impress me

[@susanmarino8026]

The cake looks so good but one problem...I don't like coffee. Can you taste it or could I leave it out and just use hot water? I don't want to ruin you recipe. Thank you Anna

[@tammiemartinez6485]

Anna, how many cups does your SMBC make? I've made SMBC several times from other recipes but there's 2 things I noticed you do differently. 1. Your ratios of butter to sugar are the same. 2. At no point do you switch out your whisk for the paddle attachment. Is there any particular reason for the 2 differences? Thanks. That's a BIG cake, lol. Oh, would it be okay to keep some of the batter out while the 1st cake is baking? Most people don't have 2 pans that size. I know I don't nor do I want to go out to buy one... 🤷‍♀️

[@esmihulse515]

Hi Ana,I noticed in the description it says 13×18 pan but in the video u said 11×17. Please would u clarify to me which one is correct. Thanks/blessings

[@beenababy7073]

❤👍🏻

[@keylaespana3423]

😋😋😋😋😋

[@sanyashetty8008]

I wish you would have cut it to show off the beautiful inside but oh well

[@CanadianProud77]

💜💜🤍🌹🤞Stay Safe🤞🌹🤍💜💜

[@wonder5570]

Omg this lady is awesome

[@matildaranjani3946]

Varry good 🌹🌹💖

[@olgakavalieratos7220]

Anna, did you forget to put in the eggs??

[@haseebirshad]

Hi Anna, great recipe, would you recommend doing this without the jam in between the layers? or would it make it too creamy leaving the jam out? cant wait to try this!

[@nhfire83]

Maybe a salted caramel sauce?

[@paulinebuttigieg6165]

It does look so yummy. You make it look so easy to do. Keep it up. Polly from down under

[@maxafifi]

You and joy of baking is the best make this tree in the world please looking for Mrs. joy of baking she is very nice like you

[@dlattimer9949]

Wish we'd seen the cake cut but otherwise another fantastic recipe and video from Anna.

[@armirismartinez9979]

I love your recipes. 🤗

[@tapiwachifunde4921]

I absolutely love your recipes...... Thank you

[@bettyvaliente3922]

This cake is so pretty! And I know its delicious, too. Why is it that a fluid cake batter makes such wonderful cakes? The best cakes that I've ever baked had a batter that looks like a puddle and magically turned into cake. And I never get any tunneling in the layers. Is there some science here Anna? Love your channel! ❤

[@ShineWho12]

Looks yummy. Anytime someone puts buttermilk or sour cream in a cake batter I know it will be moist and delicious

[@ianmintz12806]

Oh my goodness, that cake looks so delicious, I am practically drooling as I’m watching the video! I want to make that cake one day!

[@haleosman3087]

❤😂HALE😊

[@cookwithmay7536]

Love it. Its looks so yummy. Thanks Anna.

[@taniasamra8150]

can you also make it vanilla looks delicious

[@cherryontopbaking6340]

This looks so yummy!!

[@meri8746]

To die for!