YIELD: 16

Yellow Sheet Cake

This yellow sheet cake recipe makes an incredibly fluffy and
tender cake and is topped with delicious chocolate frosting.

PREP TIME COOK TIME

15 minutes 35 minutes
ADDITIONAL TIME TOTAL TIME
30 minutes 1 hour 20 minutes

Ingredients

Yellow Sheet Cake:

1 cup or 2 sticks unsalted butter, room temperature (226g)
1 1/2 cups granulated sugar (300g)
4 large eggs, room temperature (224g)
3 cups cake flour (360g)
1 Tbsp baking powder (12g)
1 tsp fine salt (6g)
1 cup buttermilk, room temperature (240g)
1/3 cup vegetable oil (75g)
1 Tbsp vanilla extract (12g)

Chocolate Buttercream Frosting:

2/3 cups of dark or milk chocolate chips, melted and cooled (120g)
1 cup or 2 sticks unsalted butter, room temperature (226g)
1/2 cup unsweetened baking cocoa (50g)
1/2 tsp fine salt (3g)
3 cups powdered sugar (375g)
1/3 cup heavy cream, room temperature (80g)

Decorations and Tools:

 9 x 13 inch baking pan
Flower nails (as heating cores)
Pretty sprinkle blend
Small offset spatula

Instructions

Yellow Sheet Cake:

1. Preheat the oven to 325°F / 162°C. Line a 9x13-inch (quarter sheet) pan with parchment
paper. Place two flower nails / heating cores in the center of the pan with the flat side sitting
against the cake pan. Make sure they are a few inches apart. Spray the pan and flower nails
with nonstick baking spray.
2. Place 1 cup of butter and 1 1/2 cups of sugar in the bowl of a stand mixer or a large bowl.
Beat on a medium-high speed using a whisk attachment for 2 minutes. The mixture should
become lighter in color as air is incorporated into it.
3. Mix in 4 eggs on a low speed, two at a time. Scrape down the sides and bottom of the bowl
as needed with a rubber spatula.
4. In a separate bowl, whisk together the 3 cups cake flour, 1 Tbsp baking powder, and 1 tsp
salt.
5. Add half the dry ingredients into the butter/egg mixture and mix on a low speed until
combined.
6. Then mix in 1 cup buttermilk, 1/3 cup oil, and 1 Tbsp vanilla extract on a low speed.
7. Add in the rest of the dry ingredients and mix until the ingredients are just incorporated.
Scrape down the sides and bottom of the bowl as needed with a rubber spatula.
8. Pour the batter into the prepared pan. Reposition the flower nails so that they’re evenly
spaced across the pan.
9. Bang the pan on your counter to remove any air bubbles, then bake for 35-40 minutes.
10. Rotate the pan halfway through to help the cake bake evenly.
11. Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan and
place it on a wire rack to finish cooling. Once it's fully cooled, carefully flip the cake and
remove the heating cores.

Chocolate Buttercream Frosting:

1. While the yellow sheet cake bakes and cools, make the chocolate buttercream frosting.
2. Melt 2/3 cup of chocolate first so that it has time to cool off before it's added into the frosting.
Heat it in 15 second intervals, stirring between each interval until the chocolate is fully
melted. Set aside.
 3. Beat 1 cup of butter on a medium speed for 30 seconds in a stand mixer with a paddle
attachment or in a large bowl with a hand mixer until smooth.
4. Mix in 1/2 cup cocoa powder and 1/2 tsp fine on a low speed until combined.
5. Gradually mix in 3 cups of powdered sugar and 1/3 cup of heavy cream on a low speed.
Scrape the sides and bottom of the bowl as needed.
6. Then mix in the cooled, melted chocolate on a low speed.
7. Beat on low until the ingredients are fully incorporated and the desired consistency is
reached.
8. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in
another 1/4 cup of powdered sugar.
9. Stir by hand with a rubber spatula for a couple minutes to get the frosting SUPER smooth.

Yellow Sheet Cake Decoration:

1. Spread an even layer of chocolate buttercream on top of the cooled sheet cake. Make swirls
with an offset spatula or the back of a spoon.
2. Add rainbow sprinkles around the perimeter of the cake and use a sharp knife to cut the cake
into 16 squares. Then enjoy!

Notes

Making This Yellow Sheet Cake in Advance and Storage Tips:

Make the sheet cake in advance and freeze it. This breaks the process up and makes this
recipe more approachable.
Make the frosting ahead of time too or save any leftover frosting! It can be stored in an
airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure
to give it a good stir once it thaws to get the consistency nice and smooth again.
This cake can sit out at room temp for a day, in the fridge for up to 5 days, or in the
freezer for up to a month if stored in an airtight container.

Using a Different Sized Sheet Pan:

You can also use this recipe to bake a 12x17-in (half sheet) cake, but the bake time will be
shorter! Bake for about 25 minutes at 325°F/162°C.

How to Make Yellow Cupcakes:

This recipe can be used to make cupcakes. Fill your cupcake liners about 2/3 full and bake for
about 18 minutes in a preheated 350°F/175°C oven. The yield varies based on pan and liner
size, but one batch makes about 2 dozen cupcakes!
 Nutrition
Information
Yield
16
Serving Size
1

Amount Per Serving

Calories 495

Total Fat 23g

Saturated Fat 11g

Trans Fat 0g

Unsaturated Fat 10g

Cholesterol 84mg

Sodium 332mg

Carbohydrates 68g

Fiber 2g

Sugar 45g

Protein 5g

© Chelsey White
CUISINE: American / CATEGORY: Cakes
https://chelsweets.com/yellow-sheet-cake/

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