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Yellow Sheet Cake with Chocolate Cream Cheese Frosting

Easy Yellow Sheet Cake

Camila Benitez
As Classic as it gets, this Yellow Sheet Cake recipe is delicious and couldn't be simpler to make. While there are many types of frosting to choose from, our two favorites are this rich chocolate cream cheese frosting and cream cheese frosting, both of which can be made in minutes while the cake is cooling.
5 from 3 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 18 Slice

Ingredients
  

For the Yellow Sheet Cake:

  • 375g (3 cups) all-purpose flour , spooned into measuring cup and leveled-off
  • 1 cup plus 4 tablespoons granulated sugar
  • 4 tablespoons light brown sugar
  • 1 tablespoon plus 1-½ teaspoons non aluminum baking powder
  • 1 cup buttermilk (See Notes for Buttermilk substitution) or whole milk , at room temperature
  • 4 large eggs , at room temperature
  • 15 ml (1 tablespoon) pure vanilla extract
  • 5 ml (1 teaspoon) clear vanilla flavor
  • ½ teaspoon kosher salt
  • 170g (1 stick plus 4 tablespoons) unsalted butter softened at room temperature
  • 60 ml ( ¼ cup / 4 tablespoons) avocado oil, grapeseed oil, or vegetable oil

For the Chocolate Cream Cheese Frosting:

  • 226 g (8 oz) brick-style full fat cream cheese, preferably Philadelphia brand, at room temperature
  • 113 g (1 stick or ½ cup) unsalted butter, at room temperature
  • teaspoon kosher salt
  • 15 ml (1 tablespoon) pure vanilla extract
  • 248 g (2 cups) confectioners' sugar
  • 1 tablespoon Dry whole milk such as Nido , optional but highly recommended
  • 65 g ½ cup natural cocoa powder
  • ½ teaspoon espresso powder , optional
  • 1 tablespoon light corn syrup , optional
  • 2 tablespoon whole milk or as needed

Instructions
 

For the Yellow Sheet Cake:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour, or use nonstick cooking spray with flour, such as Baker's Joy, a 9x13-inch ceramic baking pan, or metal pan. Sift together the flour and baking powder to remove any lumps in a large bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, sugars, oil, pure vanilla, clear vanilla, and salt. On medium speed, beat until light and fluffy for about 5 minutes, stop and scrape the bowl, and paddle with a rubber spatula as necessary.
  • Add the eggs, beat on medium speed until well combined, about 2 to 3 minutes, and scrape the bowl. On low speed, stream in half of the buttermilk. Increase speed to medium-high and mix for about 1 minute. Scrape the bowl. Add half of the flour mixture and mix on low speed just until combined.
  • Scrape the bowl again, add the remaining flour mixture and remaining buttermilk and mix just until the batter comes together, about 45 seconds to 1 minute. Finish folding the ingredients by hand using a rubber spatula to ensure the batter is well mixed and smooth; there should be no streaks of fat or liquid.
  • Evenly pour batter into the prepared pan. Bake Yellow Sheet Cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the yellow sheet cake from the oven and let it cool in the pan on a wire rack until completely cool.

For the Chocolate Cream Cheese Frosting:

  • Dissolve the coffee powder in 2 teaspoons of hot milk and let it cool. Sift together the powdered sugar, powdered milk, and cocoa in a large bowl to remove any lumps. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, corn syrup, salt, vanilla, and espresso mixture. Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 to 3 minutes.
  • Gradually add 2 cups of the confectioners' sugar and cocoa mix, mixing at low speed to combine. Once the confectioners' sugar and the cocoa mix are mixed in, increase the speed to medium-high and beat until light and creamy, about 2 to 3 minutes; adding 1 tanlespoon of milk if needed for desired consistency.
  • When the Yellow Sheet Cake is completely cool, use an offset spatula to spread the frosting evenly over the top. Then, use the back of a spoon to drag the frosting across the cake straight line from one side to connect to the other. Repeat this process to create lovely rustic lines, wiping the frosting from the spoon after each row.

Notes

How to Store & Re-Heat
To store: Allow it to cool completely and ensure the frosting has set. Then, tightly cover the cake with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. If the cake is unfrosted, it can also be stored at room temperature in a cool, dry place for 2-3 days.
When ready to reheat, individual slices can be microwaved on a low power setting in short intervals, checking after each interval until desired warmth is achieved. For reheating the whole cake, preheat the oven to a low temperature of around 275°F (135°C), place the cake on a baking sheet, cover it loosely with foil, and heat for about 10-15 minutes or until warmed.
To reheat: Gently warm individual slices by microwaving them on a low power setting for short intervals, and adjust the time based on your preference. For the whole cake, preheat the oven to 275°F (135°C), cover the cake with foil, and heat it for 10-15 minutes or until warmed through.
Once reheated, serve the cake as desired, either on its own or with additional frosting, whipped cream, or ice cream. Remember to monitor the reheating process closely to prevent the cake from drying out, and adjust the time and temperature based on the size and thickness of the cake slices.
Make-Ahead
You can follow these steps to make the Yellow Sheet Cake ahead of time. Once the cake has completely cooled, tightly wrap it with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 2 days. The frosting can also be prepared and stored separately in an airtight container in the refrigerator. When ready to serve, bring the cake and frosting to room temperature.
If desired, you can re-whip the frosting to restore its creamy consistency. Frost the cake just before serving. This make-ahead option allows you to prepare the Yellow Sheet Cake in advance and assemble it when needed, saving time and ensuring a fresh and delicious treat for your special occasion.
How to Freeze
To freeze the Yellow Sheet Cake, follow these steps. First, ensure the cake has completely cooled, and the frosting has been set. Wrap the cake tightly with plastic wrap, ensuring it is fully covered to prevent freezer burn. Then, place the wrapped cake in a freezer-safe bag or container. Label the package with the date for reference. The cake can be frozen for up to 2-3 months.
Remove it from the freezer to thaw the cake, and let it thaw in the refrigerator overnight. Once thawed, bring the cake to room temperature before serving. Freezing the Yellow Sheet Cake allows for longer storage, making it convenient for future enjoyment or for preparing in advance for special occasions.
Nutrition Facts
Easy Yellow Sheet Cake
Amount per Serving
Calories
215
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
52
mg
17
%
Sodium
 
165
mg
7
%
Potassium
 
117
mg
3
%
Carbohydrates
 
34
g
11
%
Fiber
 
2
g
8
%
Sugar
 
16
g
18
%
Protein
 
5
g
10
%
Vitamin A
 
234
IU
5
%
Calcium
 
82
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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