Yellow Sheet Cake with Chocolate Frosting

Yellow sheet cake is a moist and tender vanilla cake with the perfect buttery, vanilla flavor. It's made with whole eggs, as opposed to just egg whites, to give the cake a beautiful golden yellow color and slightly richer flavor. Top with creamy chocolate frosting! This cake is so simple, transports perfectly and feeds a crowd.

Course: Dessert

Cuisine: American

Keyword: Golden Yellow Cake, Yellow Cake, Yellow Sheet Cake with Chocolate Frosting

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Yellow Cake

3 cups all-purpose flour (375 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter (168 grams) softened
1¾ cups granulated sugar (350 grams)
1 tablespoon vanilla extract
¼ cup vegetable oil (60 ml)
4 large eggs room temperature
¼ cup sour cream (60 ml) room temperature
1 cup whole milk (260 ml) 2% is ok, but not ideal - do not use skim

Chocolate Buttercream Frosting

1 cup unsalted butter (226 grams) softened, but not starting to melt
⅔ cup cocoa powder (57 grams) sifted
3-4 cups powdered sugar (330-440 grams) sifted
1 teaspoon vanilla extract
¼ teaspoon salt
3-5 ml whipping cream (45-75 ml) milk is ok

Instructions

Yellow Sheet Cake

Preheat the oven to 350℉ (180℃). Lightly grease the cake pan
In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk together for about 30 seconds. Set aside.
In a large bowl, cream together the butter and sugar until fluffy - about 2-4 minutes.
Beat the oil and vanilla into the butter mixture until fluffy. Scrape down the bottom and sides of the bowl as needed.
Mix the sour cream into the butter mixture.
Mix the dry ingredients and milk into the butter mixture, alternating between additions and scraping down the sides and bottom of the bowl after each addition. Mix in ⅓ of the dry ingredients, followed by ½ of the milk. Repeat the process until all of the dry ingredients and milk are incorporated. I always to the last few additions with a wire whisk to avoid overmixing.
Pour the batter into the prepared pan and smooth the top.
Bake in the middle of the preheated oven for about 40-45 minutes, or until the top looks set and the cake is starting to pull away from the sides of the pan. The top of the cake should be slightly springy to the touch and an inserted toothpick should come out clean or with a few moist cake crumbs. Always go by the tests as opposed to time.
Cool the cake in the pan.

Chocolate Frosting

In a large bowl, beat the butter until smooth and creamy.
Add in the cocoa powder, 3 cups powdered sugar, salt and vanilla extract. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed until combined.
Add in 3 tablespoons cream and beat together until fluffy. Beat in the rest of the powdered sugar about ½ cup at a time, if you want the frosting sweeter, alternating with 1 tablespoon of cream. If the frosting seems too thick - mix in more cream/milk.
Ensure the cake is completely cooled, then frost with an offset spatula or the back of a spoon.

Notes

Pan Sizes: This cake can also be baked in g 12x17 inch sheet cake pan. The bake time will be about 22-27 minutes.
Flour: Measure carefully, or the cake can become dry. Whisk first, then spoon into dry measuring cups and level off the top. Use a scale for the most accurate results.
Room Temperature Ingredients: The butter, eggs, sour cream and milk should all be at room temperature before getting started to ensure that that everything mixes together properly, without overmixing. Overmixing can lead to a tough cake crumb.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Fresh cake is always best. If stored in the fridge, let the cake sit on the counter for about 30 minutes before enjoying.
Nutrition: Details provided are an estimate only based on 1 slice of cake with frosting, assuming the cake is sliced into 15 uniform pieces and all the frosting is used.

Nutrition