20 Party Cake Recipes for a Crowd

This collection is all about making your life easier while still impressing everyone at the party. We’re talking about cakes that actually feed a crowd without requiring a culinary degree or seventeen trips to the specialty baking store. Some are simple sheet cakes that serve 24 people without breaking a sweat. Others are show-stoppers that’ll have your guests wondering if you secretly moonlight as a pastry chef.

What I love about these recipes is they’re forgiving. Made a mistake? Nobody’s going to notice once you pile on some frosting and sprinkles. And let’s be honest, at parties, people are more interested in whether there’s enough cake to go around than whether your crumb coat is Instagram-perfect.

Understanding Party Cake Portions

Before we jump into recipes, let’s talk about the elephant in the room: How much cake do you actually need? This isn’t as straightforward as it sounds, and honestly, most serving guides are overly optimistic about human appetite at parties.

The standard party serving is typically 1.5 inches by 2 inches, according to professional baking guidelines. But here’s what nobody tells you—those measurements assume your guests are dainty nibblers. In reality, people want actual cake, not a sample-sized sliver.

IMO, you should always round up. If you’re expecting 30 people, plan for 35-40 servings. Someone’s going to want seconds, kids will drop pieces, and you’ll want leftovers for yourself because you’ve earned it.

The Sheet Cake Champions

1. Classic Vanilla Sheet Cake with Buttercream

This is the workhorse of party cakes. Simple, reliable, and universally loved. The vanilla flavor works as a blank canvas, so you can dress it up with whatever theme you’re going for. I use this commercial-grade sheet pan because the heavy aluminum distributes heat evenly—no more burnt corners and raw middles.

The trick to a truly great vanilla cake is using both vanilla extract and vanilla bean paste. The paste adds those little black specks that make it look fancy without any extra effort. Get Full Recipe.

2. Texas Sheet Cake

If vanilla is the reliable friend who helps you move, chocolate Texas sheet cake is the fun friend who brings wine and makes you laugh until you cry. This cake is intensely chocolatey, stays moist for days, and the frosting goes on while the cake is still warm, creating this glossy, fudgy situation that’s absolutely addictive.

Fair warning: this cake disappears fast. I made one for a birthday party last month, turned around to grab plates, and when I looked back, a quarter of it was already gone. The warm frosting technique is non-negotiable here—it soaks into the cake slightly and creates an almost brownie-like texture.

3. Lemon Blueberry Sheet Cake

For spring and summer parties, this is my go-to. The lemon keeps it from being too sweet, and the blueberries add pops of color and tartness. Plus, it feels slightly virtuous because fruit, right? I’m using this citrus zester these days after destroying three cheap ones—turns out you get what you pay for.

The key is to toss your blueberries in a little flour before folding them in. Prevents them from sinking to the bottom and creating that weird purple layer nobody wants.

4. Funfetti Sheet Cake

Don’t let anyone shame you for loving sprinkles. Funfetti cakes are joyful, festive, and frankly, scientifically proven to make people happy. Okay, I made up that last part, but have you ever seen someone frown while eating funfetti cake? Exactly.

Use jimmies (the long sprinkles) rather than nonpareils (the little round ones). The round ones tend to bleed and turn your cake batter a weird grayish color. Not cute. Get Full Recipe.

Bundt Cakes That Mean Business

5. Classic Chocolate Bundt Cake

Bundt cakes are genius for parties because they look impressive but require minimal decorating skills. A simple glaze, some fresh berries, and you’re done. This chocolate version is dense, moist, and has that perfect crackly top that bundt cakes are known for.

The number one rule with bundt pans: grease them like your life depends on it. I use this baking spray with flour and I’ve never had a cake stick. Before that, I was losing chunks and crying over the sink like some kind of baking tragedy.

6. Lemon Pound Cake Bundt

Pound cakes are underrated for parties. They’re sturdy enough to transport, they don’t require refrigeration, and they actually taste better the next day. This lemon version has that perfect balance of sweet and tart, and the texture is incredibly fine-crumbed.

Pro move: Make the cake two days before your party. Wrap it tightly in plastic wrap and let it hang out at room temperature. The flavors meld, the texture improves, and you’re not stressed the day of the event.

7. Red Velvet Bundt with Cream Cheese Glaze

Red velvet is one of those polarizing cakes—people either love it or think it’s just chocolate cake with food coloring. I’m in the love camp, especially in bundt form. The cream cheese glaze dripping down the sides? Chef’s kiss.

Here’s a weird tip that actually works: Add a tablespoon of espresso powder to your red velvet batter. It deepens the chocolate flavor without making it taste like coffee. Trust me on this one.

Layer Cakes Worth the Effort

8. Classic Yellow Layer Cake with Chocolate Frosting

Sometimes you want to go traditional, and there’s nothing more classic than yellow cake with chocolate frosting. This combo never goes out of style. The yellow cake is buttery and tender, and pairs perfectly with rich chocolate buttercream.

For layer cakes serving crowds, I usually do three 9-inch rounds. That feeds about 24-30 people depending on how generously you cut. Get Full Recipe. If you’re feeling ambitious, you can do a four-layer situation, but honestly, three is plenty impressive.

9. Strawberry Layer Cake

This is peak spring/summer vibes. Fresh strawberries in the filling, strawberry buttercream, and a vanilla cake base that doesn’t compete with the fruit. The FDA recommends storing cakes with fresh fruit fillings in the refrigerator, so plan accordingly if your party is outdoors in warm weather.

I tried making this with frozen strawberries once because I’m cheap and it was January. Do not recommend. The texture was weird and watery. Just wait for berry season or pick a different cake.

10. Carrot Cake with Cream Cheese Frosting

Carrot cake people are a dedicated bunch. They don’t want chocolate, they don’t want vanilla—they want carrots in their cake and they want it now. This version has walnuts, raisins, and coconut, though you can customize based on your crowd’s preferences.

The cream cheese frosting is where this cake really shines. Use full-fat cream cheese, not the light stuff, and make sure it’s at room temperature before you start. Cold cream cheese + powdered sugar = lumpy frosting sadness.

Looking for more versatile cookie options that work alongside cake? These drop cookie recipes are perfect for beginners and pair beautifully with any cake spread.

Trendy Cakes That’ll Impress

11. Ombre Rosette Cake

Okay, hear me out. This looks way harder than it actually is. You need three things: buttercream, food coloring, and a large star piping tip. That’s it. The rosettes hide any mistakes, and the ombre effect makes it look like you spent hours on it.

I use gel food coloring instead of liquid because it doesn’t thin out your frosting. Start with your darkest shade at the bottom and gradually lighten as you work up. Each rosette takes about 3 seconds once you get the hang of it.

12. Naked Layer Cake with Fresh Fruit

The “naked cake” trend is still going strong, and I’m not mad about it. Less frosting means less work and lets the actual cake shine. Plus, piling fresh fruit and flowers on top makes it look rustic-chic without much skill required.

The trick here is making sure your cake layers are perfectly level and look good “naked” since there’s minimal frosting coverage. Use a serrated knife or this cake leveler tool that’s basically training wheels for even layers.

13. Drip Cake with Candy Toppings

Drip cakes are having a moment, and they’re perfect for birthday parties or celebrations. The chocolate ganache drip is surprisingly easy—just get the consistency right (not too thick, not too thin) and gravity does the rest.

Load the top with candy bars, cookies, macarons, whatever fits your theme. It’s excessive and fun and kids absolutely lose their minds over it. Adults do too, but they try to be cooler about it. Get Full Recipe.

Dietary-Friendly Options

14. Gluten-Free Chocolate Cake

Gluten-free baking used to mean dry, crumbly sadness, but the flour blends available now are legitimately good. This chocolate cake uses almond flour and a quality gluten-free all-purpose blend, and I challenge anyone to identify it as gluten-free in a blind taste test.

The key is not overbaking. Gluten-free cakes can dry out faster, so pull it from the oven when a toothpick comes out with a few moist crumbs, not completely clean. Need more gluten-free inspiration? Check out these gluten-free cookies that actually taste amazing.

15. Vegan Vanilla Cake

I was skeptical about vegan cakes until I tried this recipe. No eggs, no dairy, but somehow it’s still moist and fluffy. The secret is using both apple cider vinegar and baking soda, which creates a reaction that mimics the lift you’d get from eggs.

For frosting, vegan butter has come a long way. The brands made specifically for baking work almost identically to regular butter in buttercream. Almost. There’s a slight difference in stability, so keep it refrigerated until serving time.

16. Sugar-Free Lemon Cake

Full disclosure: sugar-free cakes are tricky. Sugar does more than just sweeten—it affects texture, moisture, and shelf life. This lemon cake uses a combination of erythritol and stevia, which I’ve found gives the most cake-like texture.

It won’t taste exactly like a regular cake, so manage expectations. But for diabetics or people watching their sugar intake, it’s a solid option that doesn’t taste like punishment. The lemon flavor is strong enough to carry the cake and distract from any aftertaste from the sweeteners.

No-Bake Options for Hot Days

17. Ice Cream Cake

When it’s 95 degrees outside and you need to feed 30 people, ice cream cake is the answer. You can make this as simple or elaborate as you want. Layer ice cream flavors, add crushed cookies, drizzle with fudge—whatever sounds good.

I use this springform pan for ice cream cakes because you can actually get the cake out without destroying it. Let it soften slightly before slicing, and use a knife dipped in hot water between cuts. Game changer.

18. No-Bake Cheesecake

Technically not a cake, but nobody cares when it’s delicious. No-bake cheesecake is perfect for summer parties or when you need dessert but your oven is occupied. The graham cracker crust, creamy filling, and fruit topping—it’s a classic for a reason.

The filling needs at least 4 hours to set properly, preferably overnight. According to food safety experts, cheesecake should be refrigerated and consumed within 3-4 days, so factor that into your party planning timeline.

Cake Bars and Traybakes

19. Cookie Cake Bars

These are basically giant cookie bars that you can frost like a cake. They have that chewy cookie texture everyone loves, but in a format that’s way easier to serve to a crowd. Cut them into squares, done.

I press chocolate chips or M&Ms into the top before baking for extra appeal. Kids especially love these because they feel like they’re getting cookies AND cake. For more cookie bar inspiration, these one-pan cookie bars are crowd-pleasers that require minimal cleanup.

20. Brownies with Frosting

Look, sometimes you just need chocolate and you need it now. A pan of frosted brownies feeds a crowd, requires one bowl, and can be made in under an hour start to finish. They’re dense, fudgy, and the frosting makes them feel more special than regular brownies.

I make these in a 9×13 pan, which yields about 20 generous pieces or 30 smaller ones. Use parchment paper to line the pan—it makes removing them so much easier and you get those perfect, clean edges. Get Full Recipe.

Storage and Transport Tips

You’ve made this beautiful cake, now you need to get it to the party in one piece. This is where things can go south fast if you’re not prepared.

For sheet cakes, leave them in the pan for transport. Cover tightly with aluminum foil or a fitted lid. Keep the car cool and drive like you’re transporting explosives. No sudden stops or sharp turns.

Layer cakes are trickier. A sturdy cake box is your friend here. Place a non-slip mat under the cake board to prevent sliding. If the weather’s warm and you have buttercream frosting, chill the cake thoroughly before transport—the cold firms everything up.

According to food safety guidelines, cakes with cream cheese frosting or custard fillings need to be kept refrigerated. Buttercream-frosted cakes can sit at room temperature for a few hours, but use common sense. If it’s 90 degrees outside, keep it cool.

Decorating Shortcuts That Look Professional

Let’s talk about making your cake look good without spending six hours on intricate piping. Because honestly, most of us don’t have that kind of time or patience.

Fresh fruit is your best friend. Pile berries on top of any cake and it instantly looks sophisticated. Edible flowers from the grocery store? Fancy. A simple dusting of powdered sugar through a doily? Classic.

For buttercream cakes, the “rustic” look is still totally acceptable. Spread frosting with an offset spatula in swoopy motions. It looks intentional and artistic, not like you gave up halfway through (even if you did).

Here’s something important though: make sure any decorative items are actually safe to eat. Some luster dusts and decorative glitters are labeled “non-toxic” but aren’t meant to be consumed. Check labels for “edible” and ingredient lists before using them on your cakes.

Final Thoughts

Look, baking for a crowd doesn’t have to be this overwhelming thing that keeps you up at night. Yeah, it’s more cake than usual, but the principles are the same. Pick a recipe that matches your skill level and available time. Don’t try to master fondant sculptures the day before your party—that’s a recipe for disaster and tears.

What matters most is that you’re feeding people you care about something delicious. Nobody’s going to inspect your crumb coat or measure your layer heights. They’re going to eat cake, chat with friends, and hopefully tell you it was great.

My philosophy? Make it as simple or complex as you want, but make it yours. Whether that’s a from-scratch four-layer masterpiece or a doctored box mix sheet cake with store-bought frosting, own it. The best cake is the one that gets made and enjoyed.

And here’s the real secret nobody talks about: even mediocre cake is still cake, and cake makes people happy. So take a deep breath, pick a recipe from this list, and go make something sweet. You’ve got this.