Delicious Yellow Sheet Cake Recipe From Scratch

Delicious Yellow Sheet Cake Recipe From Scratch

Sheet cakes are great for serving at large events. This delicious yellow sheet cake recipe from scratch is a wonderful dessert for all your big events. Your friends and family will all love this classic dessert, whether at birthdays, holiday parties, BBQs, and graduations.

This yellow sheet cake is simple to make and requires no prior baking experience. You will love how easy this cake is to make and how many people it is able to serve. The combination of the fluffy, flavorful yellow cake and tasty chocolate frosting makes for an irresistible dessert.

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What You Will Need For the Best 9×13 Yellow Cake Recipe

Ingredients For The Cake

  • 1 1/2 sticks unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine kosher salt
  • 1/8 cup vegetable oil
  • 1 cup  buttermilk, at room temperature
  • 1 tablespoon vanilla extract

For The Dark Chocolate Buttercream Frosting

  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup unsweetened baking cocoa, sifted
  • 3 cups powdered sugar, plus additional as needed
  • 1/4 cup heavy cream, plus additional as needed
  • 4 ounces dark chocolate, melted and cooled
  • 1/4 teaspoon salt

Equipment

  • 9×13 inch cake pan
  • Parchment paper
  • Cooking spray
  • Electric mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Whisk
  • Microwave safe bowl
  • Wire rack
  • Offset spatula

Wilton Recipe Right Non-Stick 9 x 13-Inch Oblong 2 Cake Pan Multipack, 2-Pack, Assorted

Step By Step Instructions

Step One: Preheat your Oven and Prepare Your 9×13-inch Cake Pan

Preheat your oven to 350 degrees Fahrenheit. Add a layer of parchment paper to your 9×13-inch cake pan and then spray it with cooking spray.

Step Two: Beat the Butter and Granulated Sugar Together

Using an electric mixer with a large bowl, beat the butter and granulated sugar together with a whisk attachment. Beat them on medium-high for around two minutes, until it reaches a creamy consistency.

Step Three: Add the Eggs

Turn the mixer to low speed. Add the eggs, two at a time, until fully combined. Use a rubber spatula to scrape down the sides as needed.

Step Four: Mix the Dry Ingredients Together

In a medium bowl, use a whisk to mix together the cake flour, baking soda, and salt.

Mix the Dry Ingredients Together - Yellow Sheet Cake

Step Five: Add the Dry Ingredients to the Wet Ingredients

Add one-third of your dry ingredients into the butter mixture, mixing at low speed. Then, add in half of your buttermilk, continuing to mix at low speed. Next, add one-third of the dry ingredients followed by the rest of your buttermilk and then the rest of the flour mixture.

Add in your vanilla extract and also vegetable oil. Mix the batter until just combined.

Step Six: Add Batter to Cake Pan and Bake

Add the butter to the cake pan and bake for 25-26 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cake to cool in the pan for 15 minutes before placing it on a wire rack.

Step Seven: Melt the Chocolate Frosting for Yellow Cake

Using a microwave-safe bowl, melt the dark chocolate. Microwave in 30-second intervals, until the chocolate, is smooth.

Melt the Chocolate Frosting for Yellow Cake

Step Eight: Make the Frosting

Use a stand mixer with a paddle attachment to beat the butter for about 30 seconds at medium speed. Once the butter is smooth and creamy, turn the mixer to low and add the cocoa powder. Mix together until smooth.

Then, slowly add the powdered sugar to the mixer, just one cup at a time. Alternate with adding small splashes of heavy cream in. Next, add your melted dark chocolate and salt to the frosting.

Beat until all the ingredients have fully combined and the frosting has achieved your desired consistency. If it is too thick, add more heavy cream, and if it is too thin you can simply add more powdered sugar.

Step Nine: Frost Your Cake

Once the cake is completely cool, use an offset spatula to frost the dark chocolate buttercream on the cake. If desired, add sprinkles. Slice your cake and serve it.

Servings and Preparation Time 

Yellow Sheet Cake with Chocolate Frosting Tips and Tricks

This yellow sheet cake can be kept in an airtight container for up to two days a room temperature. In addition, you can keep this cake in the fridge for 5-7 days. If you don’t have a large enough container to place it in, cover the pan it was baked in with plastic wrap.

You can also freeze this cake for 3-6 months if desired. Simply wrap it in plastic wrap and aluminum foil or in an airtight container and place it in the fridge.

Delicious Yellow Sheet Cake Recipe From Scratch
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Delicious Yellow Sheet Cake Recipe From Scratch

Sheet cakes are great for serving at large events. This delicious yellow sheet cake recipe from scratch is a wonderful dessert for all your big events. Your friends and family will all love this classic dessert, whether at birthdays, holiday parties, BBQs, and graduations.
Prep Time15 mins
Cook Time26 mins
Course: Dessert
Cuisine: American
Keyword: Delicious Yellow Sheet Cake Recipe From Scratch
Servings: 20
Author: cakedecorist.com

Equipment

Ingredients
  

For the Cake

  • 1 1/2 sticks unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs at room temperature
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine kosher salt
  • 1/8 cup vegetable oil
  • 1 cup buttermilk at room temperature
  • 1 tablespoon vanilla extract

For the Dark Chocolate Buttercream Frosting

  • 2 sticks unsalted butter at room temperature
  • 1/2 cup unsweetened baking cocoa sifted
  • 3 cups powdered sugar plus additional as needed
  • 1/4 cup heavy cream plus additional as needed
  • 4 ounces dark chocolate melted and cooled
  • 1/4 teaspoon salt

Instructions

  • Preheat your Oven and Prepare Your 9×13-inch Cake Pan - Preheat your oven to 350 degrees Fahrenheit. Add a layer of parchment paper to your 9×13-inch cake pan and then spray it with cooking spray.
  • Beat the Butter and Granulated Sugar Together - Using an electric mixer with a large bowl, beat the butter and granulated sugar together with a whisk attachment. Beat them on medium-high for around two minutes, until it reaches a creamy consistency.
  • Add the Eggs - Turn the mixer to low speed. Add the eggs, two at a time, until fully combined. Use a rubber spatula to scrape down the sides as needed.
  • Mix the Dry Ingredients Together - In a medium bowl, use a whisk to mix together the cake flour, baking soda, and salt.
  • Add the Dry Ingredients to the Wet Ingredients - Add one-third of your dry ingredients into the butter mixture, mixing at low speed. Then, add in half of your buttermilk, continuing to mix at low speed. Next, add one-third of the dry ingredients followed by the rest of your buttermilk and then the rest of the flour mixture.
  • Add in your vanilla extract and also vegetable oil. Mix the batter until just combined.
  • Add Batter to Cake Pan and Bake - Add the butter to the cake pan and bake for 25-26 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cake to cool in the pan for 15 minutes before placing it on a wire rack.
  • Melt the Chocolate Frosting for Yellow Cake - Using a microwave-safe bowl, melt the dark chocolate. Microwave in 30-second intervals, until the chocolate, is smooth.
  • Make the Frosting - Use a stand mixer with a paddle attachment to beat the butter for about 30 seconds at medium speed. Once the butter is smooth and creamy, turn the mixer to low and add the cocoa powder. Mix together until smooth.
  • Then, slowly add the powdered sugar to the mixer, just one cup at a time. Alternate with adding small splashes of heavy cream in. Next, add your melted dark chocolate and salt to the frosting.
  • Beat until all the ingredients have fully combined and the frosting has achieved your desired consistency. If it is too thick, add more heavy cream, and if it is too thin you can simply add more powdered sugar.
  • Frost Your Cake - Once the cake is completely cool, use an offset spatula to frost the dark chocolate buttercream on the cake. If desired, add sprinkles. Slice your cake and serve it.

Notes

This yellow sheet cake can be kept in an airtight container for up to two days a room temperature. In addition, you can keep this cake in the fridge for 5-7 days. If you don’t have a large enough container to place it in, cover the pan it was baked in with plastic wrap.
You can also freeze this cake for 3-6 months if desired. Simply wrap it in plastic wrap and aluminum foil or in an airtight container and place it in the fridge.
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Tasty and Easy Yellow Sheet Cake Recipe From Scratch

This recipe is great for serving at large family gatherings or special occasions. Not only is it easy to make, but it is also full of great flavor.

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