If you have 35-45 people, the 9x13 2 layer cake may not be enough. I recommend using 2 half sheet pans (rimmed sheets that are about 13x18). It's a whole lotta cake, but will be sufficient quantity & not be too thick. It's really, really hard to get them stacked without the top layer cracking during the transfer, but frosting will hide the cracking. Depending on the size of the original recipe, you may need to quadruple to get enough batter to fill. I use a lemon scented lightnening cake (from Joy of Cooking)- the original recipe makes 1 round layer, so I quad the recipe to make 2 somewhat thin layers of 1/2 sheet pans. It works very well!

Of course! You've never seen a rectangular cake before?

Besides, there are no rules about these things...you can do whatever you want with cake, provided it's mixed and baked correctly...people get too hung up on what you "can" and "cannot" do...Go for it!

Just make sure to level off the layers or it will be difficult to frost/won't look nice. If you're using a traditional cake recipe that yields 2 round layers, doubling it should be more than enough.

I was always taught too, to put on a crumb layer and then pop the layers in the freezer for a bit (though with really large layers this might be impossible), and then do the finished icing....

If you freeze your cake layers first it makes it easier to work with when handling. We did this in a small bakery I worked in as well as making wedding cakes at home.

What is in the middle layer of the cake in the photo above?? I can't help seeing it as frozen vegetables...

I am your basic baking college student, and whenever my girlfriends and I get together to make birthday cakes, we make them layered rectangles! In fact, the only baking pan I have is a 9x13, so if I want any kind of layers at all, it's really the only choice I've got. (Yes, baking up only one cake at a time.)

Trust me, if I can do it, then you certainly can.

Thanks so much! the tips on freezing the cakes before layering are especially helpful.

Heck yes you can!

I've found that torting a square/rectangle is slightly more difficult than round cakes, at least for me. So take your time when cutting so the layers come out abolutely even, and smooth out the filling layers so they're also even -- this will make things way easier when it comes time to frost the cake. If you find that it sinks a bit in the middle, though, a long offset spatula with plenty of frosting will help to even things out.

I also always overestimate cake servings... extra cake is the best problem to have... so go as high as you dare! Good luck! :)

You can definitely do it! My daughter's 3rd birthday cake was a three layer rectangular fondant covered "present."

That's what it looks like to me too, brooklynnina. weird. What is in that cake??

I do this a lot, and agree with @tallsarah - 2 1/2 sheet pans (12x18) is the way to go. My standard cake recipe yields 2 9" layers and I make 1 1/2 times the recipe. That amount should feed 35-40. If you wanted a third layer, make 2x your cake recipe (a scale is very helpful in leveling the batter).

Definitely butter the sides of the pan well and use parchment on the bottom of the pans so they come out easily.

Once you loosen the sides of the cake, you can tip out the first layer onto your serving platter. Frost that layer (don't forget to peel off the parchment!) and then do the same with the top layer - this way you won't have to worry about the layer breaking when you're putting it on top, and the top of the cake will be flat since it's actually the bottom of the cake. To get clean edges on your cake, slice off about 1/2" on each side and save the scraps for a snack.

Hope this is helpful!

BTW - just clicked the link for the cake recipe above - what looks like veggies is actually kiwi, strawberries and peaches!

I think it's a fruitbasket cake! We used to have them where I grew up at a bakery nearby and it was so delicious! fresh fruit inside all covered in icing... yum!

Sure! 9x13 is basically a quarter-sheet. I typically make quarter-sheet cakes for my kids' birthdays and they easily serve 35. However, I make them three layers tall, so with a nice, tall cake, you can get away with slicing narrower pieces. Also, if you are serving ice cream along with the cake, you should have enough for that size group. Count on lots of frosting, as well - at least a double batch (depending on what your frosting recipe yields)!!

If you need the servings but are worried about it becoming unwieldy, you could cut the cake in to two smaller rectangles before frosting.

You could do two different flavours for a party, too, with just the one set of baking tasks!

Strawberry and vanilla cake and a mocha one, rum and raisin plus a coconut.......... great possibilities.

Here's the most crazed out idea:
Mix heavy cream, cut with half and half and sugar, dip texas toast thick breads, bake it 325 for 20-30 minutes, then cream cheese and/or jelly in between and put some frosting on.

Huge calorie bomb and unsure if it'll pan out but it's out there!