Cakes for 75 People: Simple Steps to Feed a Big Crowd

Planning a dessert for 75 guests can feel overwhelming, but it doesn’t have to be. With a few calculations and the right recipe, you can bake a cake that looks impressive and tastes amazing without breaking the bank.

How many servings does a cake give?

The first thing to sort out is portion size. Most bakers count one slice per person, but a standard 9‑inch round cake yields about 12‑16 slices, depending on how big you cut them. To reach 75 servings you’ll need roughly five 9‑inch rounds, three 10‑inch rounds, or a single sheet cake that’s at least 12×18 inches.

Sheet cakes are the easiest way to scale up. A full‑size 12×18‑inch sheet (often called a ‘full sheet’) cuts into 48‑60 pieces, so add a half‑sheet (9×12 inches) for the remaining 15‑27 slices. If you prefer tiered cakes, plan for three tiers: a 10‑inch base, an 8‑inch middle, and a 6‑inch top. That combo gives close to 78 slices, leaving a few extra for seconds.

Recipes that scale to 75 guests

Pick a recipe you already trust and multiply the ingredients. Below is a basic vanilla‑chocolate combo that works well for both sheet and round cakes:

• Flour: 6 cups (all‑purpose)
• Sugar: 5 cups
• Butter: 3 cups (softened)
• Eggs: 12 large
• Milk: 4 cups
• Baking powder: 4 tsp
• Vanilla extract: 4 tsp
• Cocoa powder (for chocolate layer): 2 cups

Mix the dry ingredients in one bowl, the wet in another, then combine. For a layered sheet cake, bake the batter in two 9×12 pans for the vanilla part and two for the chocolate part. Keep the oven at 350°F (175°C) and check after 25‑30 minutes – a toothpick should come out clean.

If you go the tiered route, spread the batter evenly among three round pans (10‑inch, 8‑inch, 6‑inch). The smaller pans will need about 15‑20 minutes; the biggest about 35‑40 minutes. Rotate the pans halfway through for even baking.

Frosting is where the cake gets its wow factor. A simple buttercream made from 4 cups butter, 8 cups powdered sugar, 4 tsp vanilla, and a splash of milk will cover a full sheet and three tiers with a thin, even coat. For a richer feel, swap half the butter for cream cheese.

Don’t forget the logistics. A full sheet cake needs a sturdy, flat surface and a good offset spatula for smooth frosting. If you’re transporting the cake, chill it for 30 minutes first – the frosting will set and stay in place.

Budget tip: buy ingredients in bulk from a warehouse club. You’ll often save 15‑20 % on flour, sugar, and butter, which adds up fast when you’re making a cake for 75.

Finally, label each slice if you’re offering different flavors. Guests love knowing whether they’re getting vanilla, chocolate, or a combo. A small sticker on the plate does the trick and avoids mix‑ups.

With these calculations, a scalable recipe, and a few practical tricks, you’ll nail a cake that feeds 75 and looks like it came from a bakery. Happy baking!