This yellow sheet cake with chocolate frosting is ideal for birthdays and gatherings. It’s a moist, tender golden cake with rich buttery vanilla flavor, finished with a creamy chocolate buttercream. Much better than a boxed mix!
A Note from Fiona
Why you’ll love this Yellow Sheet Cake!
This yellow sheet cake is a simple, reliable recipe to keep in your baking repertoire. The crumb is soft and tender, enriched by whole eggs for a golden color and full flavor. A touch of oil and sour cream keeps the cake moist, while a thick layer of chocolate buttercream gives it a decadent finish. It’s made specifically as a sheet cake so it feeds a crowd and doesn’t require elaborate decorating or stacking.
Compared to a sturdier layer-cake version, this sheet cake is lighter and a bit fluffier since it doesn’t need to support multiple layers. It’s also easier to transport and faster to assemble.
Table of Contents
- Yellow Cake vs White Cake
- Making the Cake
- Pan Sizes
- Chocolate Frosting
- Baking Tips
- Make Ahead Tips
- More Sheet Cakes to Love
- Yellow Sheet Cake with Chocolate Frosting Recipe
Yellow Cake vs White Cake
Yellow cake, sometimes called golden cake, uses whole eggs, which give it a pale yellow color and richer flavor from the yolks. White cake relies on egg whites only and has a lighter color and texture. The yolks in yellow cake add both color and a buttery depth that complements chocolate frosting especially well.
Making the Cake
This recipe uses the classic creaming method for an airy, even crumb.
- Preheat the oven and prepare the pan.
- Sift the dry ingredients to remove lumps and combine them well.
- Cream the butter and sugar until light and fluffy to introduce air for a tender cake texture.
- Add vanilla and oil to the creamed butter.
- Beat in the eggs one at a time, scraping the bowl between additions to ensure even incorporation.
- Scrape down the sides and bottom of the bowl after each egg.
- Mix in the sour cream for extra moisture and a tender crumb.
- Alternate adding the dry ingredients and the milk to the butter mixture until combined.
- Alternating helps keep the batter uniform and prevents overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake on the middle rack until the top is slightly springy and a toothpick inserted in the center comes out clean or with a few moist crumbs—about 38–45 minutes for a 9×13 pan.
Pan Sizes
This recipe is shown in a 9×13 inch (23×33 cm) pan and takes about 38–45 minutes. You can also bake it in a 12×17 inch half-sheet pan (30.5×43 cm) — the thinner cake will bake faster, about 22–27 minutes.
Chocolate Frosting
The chocolate frosting is a classic American-style buttercream made with real butter, sifted cocoa powder, powdered sugar, vanilla and a touch of salt. Whipping cream or milk adjusts the texture. This batch yields a thick layer on a 9×13 cake or a thinner layer on a half-sheet pan.
Baking Tips
- Use room-temperature ingredients. Butter, eggs, milk and sour cream should all be at room temperature for easier mixing and a tender crumb.
- Include a bit of oil. Alongside butter, a touch of oil helps the cake stay moist longer.
- Sift dry ingredients. Sifting removes lumps and reduces the need for overmixing.
- Do not overbake. Rely on visual and tactile cues rather than time alone:
- The cake pulls away slightly from the pan sides
- The top is springy and set to the touch
- The cake doesn’t wobble when you gently nudge the pan
- A toothpick comes out clean or with a few moist crumbs, not wet batter
Make Ahead Tips
You can bake the cake a day ahead. Cool completely, cover the pan and store at room temperature. Prepare the frosting and frost on the day you serve.
Sheet cakes freeze well for up to 2 months when wrapped tightly. Thaw in the refrigerator to avoid a gummy texture, then bring to room temperature before frosting and serving.
More Sheet Cakes to Love
- Carrot Cake
- Chocolate Cake
- Banana Cake
- Red Velvet Cake
Yellow Sheet Cake with Chocolate Frosting
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Equipment
-
9×13 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
- ⅔ cup cocoa powder (57 grams), sifted
- 3-4 cups powdered sugar (330-440 grams), sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 45-75 ml whipping cream, milk is ok
Instructions
Yellow Sheet Cake
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Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch pan.
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In a large bowl, sift together flour, baking powder, baking soda and salt. Whisk to combine and set aside.
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Cream the butter and sugar until fluffy, about 2–4 minutes.
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Beat in the oil and vanilla, scraping the bowl as needed.
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Add the eggs one at a time, turning off the mixer to scrape the bowl between additions.
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Mix in the sour cream until combined.
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Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix gently and finish the last additions by hand with a whisk to avoid overmixing.
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Pour the batter into the prepared pan and smooth the surface.
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Bake for about 40–45 minutes in the center of the oven, or until the cake is set, pulls away from the pan sides, and a toothpick comes out clean or with a few moist crumbs. Cool in the pan.
Chocolate Frosting
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Beat the butter until smooth and creamy.
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Add cocoa powder, 3 cups powdered sugar, salt and vanilla. Start mixing on low, then increase to medium until combined.
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Add 3 tablespoons cream and beat until fluffy. Gradually beat in remaining powdered sugar ½ cup at a time, adding 1 tablespoon cream as needed. Adjust with more cream or milk if the frosting is too thick.
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Once the cake is completely cool, spread the frosting with an offset spatula or the back of a spoon.
Notes
- Pan Sizes: A 12×17 inch half-sheet pan works too; reduce bake time to about 22–27 minutes.
- Flour: Measure flour accurately — spoon into measuring cups and level off, or use a scale for best results.
- Room Temperature Ingredients: Ensure butter, eggs, sour cream and milk are at room temperature to mix smoothly without overworking the batter.
- Storage: Store leftovers in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days. If refrigerated, let the cake sit at room temperature about 30 minutes before serving.
- Nutrition: Nutrition values are estimates based on 15 slices with all frosting used.
Nutrition
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