There are thousands of scratch cake recipes that can be baked in a sheet cake pan. There is no such thing as a single birthday cake flavored cake. However, based on your description, it sounds like your cake lady either baked pound cake in a sheet cake pan or made a vanilla butter cake. Try doing a search for those recipes. HTH!
I made sheetcakes for church using this recipe and got rave reviews:
Simply White Cake
(from The Complete Book of Baking by Pillsbury)
2 cups all-purpose flour
1 ½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
½ cup shortening (I used unsalted butter)
1 teaspoon vanilla extract
5 egg whites
Heat oven to 350 degrees. Grease and flour two 9 round cake pans. In a large bowl, blend flour, sugar, baking powder, salt, milk and shortening at low speed until moistened. Beat 2 minutes at medium speed. Add vanilla and egg whites; continue beating an additional 2 minutes. Pour into prepared pans.
Bake at 350 for 27 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill and frost as desired.
Coconut variation: Stir 1 cup flaked coconut into the batter before pouring into greased and floured pans.
I tried the WASC recipe last night. Taste is similar but texture is not close at all. The texture of the cake I am looking for is very dense. The WASC recipe I did last night was sorta light and a little crumbly. The texture is sorta like a pound cake but she always asked me if I wanted the cake birthday cake recipe or wedding cake recipe. The thing I really like is the edges never burn on her cake. And, I think the almond flavoring is definately in it. Any other ideas?
This is from Karen's Kitchen. It's not scratch but a distinct difference from one recipe to the other. I haven't tried the second one though so can't help you out on that.
White Almond Sour Cream Wedding Cake
Yield
15 cups of batter (See chart for pan sizes.)
Ingredients
2 boxes white cake mix
2 cups all-purpose or cake flour
2 cups granulated sugar
1 1/2 teaspoon salt
2 2/3 cups water
4 tablespoons vegetable oil
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups sour cream
8 egg whites
Directions
Preheat oven to 325°F (163°C). Grease pan(s) using Pan Release or cooking spray.
In a large mixing bowl, mix all dry ingredients by hand. Add remaining ingredients and beat on low speed for 2 minutes.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 to 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
White Wedding Cake
Ingredients
1 box white cake mix
1 whole large egg and 2 large egg whites
1 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 cup vegetable oil
Directions
Preheat oven to 325°F (163°C). Grease pan(s) using Pan Release or cooking spray.
In a large mixing bowl, combine cake mix, eggs, milk, sour cream, oil, and extract. Mix on low speed for 30 seconds. Scrape bowl. Mix on medium speed for two minutes until well blended.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 to 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
Additional Information
You can substitute--1 whole large egg and 2 large egg whites with 2 whole eggs; 1 cup milk with 1 cup water; and 1/4 cup vegetable oil with 1/2 stick of butter.
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