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Disposable Foil Sheet Cake Pans — Quarter, Half & Full Sheet, with Lids — Wholesale & OEM
SEPACK manufactures disposable aluminum foil sheet cake pans — the large, shallow pans that bake a crowd-size cake, brownie or bar slab and travel to the party in the same pan. Sized to the foodservice sheet system in quarter, half and full sheet, the aluminum bakes the slab evenly edge to edge and cuts clean into squares or bars. With board and dome lids for transport and retail. Wholesale and private-label, for bakeries, caterers and event cakes.
| Size | Approx. Dimensions | Serves | Best For | Lid |
|---|---|---|---|---|
| Quarter sheet | ~9 x 13 in | 12 – 20 | Home, small events | Board / Dome |
| Half sheet | ~13 x 18 in | 30 – 40 | Bakery, catering | Board / Dome |
| Full sheet | ~18 x 26 in | 60 – 80 | Large events, volume | Board / Dome |
| Large / deep slab | Custom | Varies | Tall cakes, layered bars | Board / Dome |
Sheet sizes match commercial ovens and bake racks. Gauge, size, depth and lid are set per order. For deep oblong takeout and lasagna pans rather than shallow sheet cakes, see rectangular foil pans; for lids, containers with lids.
A sheet cake pan is sized to a crowd, not a recipe. Where a round or loaf pan makes one cake, a sheet pan bakes a slab that cuts into dozens of portions for a party, a cafe case or a catered event. That makes the main question one of headcount and logistics: how many does it serve, will it bake level at that size, and how does it travel. This guide covers the sheet sizing system and what to specify.
Sheet pans use a standardized fraction system built around the commercial full sheet. A full sheet is around 18 by 26 inches, a half sheet half of that at around 13 by 18, and a quarter sheet around 9 by 13. The sizing is not arbitrary — it matches commercial ovens and bake racks, so a bakery or caterer can move pans through equipment built to the same standard. For most operations, quarter and half sheet cover the bulk of orders, with full sheet for large events.
The reason to buy by the sheet is predictable portioning. A quarter sheet cut into squares serves roughly twelve to twenty, a half sheet thirty to forty, and a full sheet sixty to eighty, depending on how generous the cut. Because the slab divides into a grid of even squares, a caterer can promise an exact serving count and a retailer can price per portion. That headcount math is what makes sheet cakes the default for weddings, office parties and any event with a guest list.
The bigger the pan, the harder it is to bake evenly, and a sheet pan is the biggest in the bakery. In a thin or hot-spotting pan, the edges of a large slab set and brown before the center is done, leaving a cake that is dry at the rim and underbaked in the middle. Aluminum spreads heat quickly and evenly across the whole base, so a full sheet rises and sets level edge to edge. For a slab that has to be cut into uniform, sellable squares, that even bake is essential.
A sheet cake is defined by the cut. A level, evenly baked slab with clean edges cuts into a neat grid of squares or bars, which is what gives a known serving count and a tidy retail presentation. The straight pan walls give a clean edge to the outer row, so there is no waste trimming a domed or ragged cake. The same is true for brownies, blondies and bar cookies, where uniform cuts are the product.
A sheet cake is large and fragile, so getting it to the venue intact is half the job. A board lid covers the slab flat for stacking and labeling; a dome lid lifts clear of frosting and decoration so a finished cake travels without smudging. With a lid, the cake bakes, decorates, travels and serves from one pan — no risky transfer of a big slab to a board. The matched lids sit on the containers with lids page.
Sheet cake pans are single-material aluminum and fully recyclable, and recycling aluminum uses a small share of the energy of primary production. Sourced alongside lids and the rest of a foil container program, a bakery or caterer’s sheet cake line ships on one spec and one consolidated container, food-grade and compliant for North American, European and export markets.
