As Classic as it gets, this Yellow Sheet Cake recipe is delicious and couldn't be simpler.
While there are many types of frosting, 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.
The cake is tender, moist, buttery, and the frosting is rich, creamy, and chocolatey; it's perfect for a special occasion or when you want something tasty and indulgent.
In addition, this yellow sheet cake recipe can also be used to make three 9-inch round cakes, 24 cupcakes, or a 13 x 18-inch half-sheet pancake.
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How to Make Yellow Sheet Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F and set an oven rack in the middle. Butter and flour, or use nonstick cooking spray with flour, such as Baker's Joy, a 9x13-inch ceramic baking pan, or a metal pan. Sift the flour and baking powder in a large bowl to remove lumps. Set aside.
Combine the unsalted butter, sugars, oil, pure vanilla, clear vanilla, and salt in the stand mixer bowl fitted with the paddle attachment. 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 until combined.
Scrape the bowl again, add the remaining flour mixture and remaining buttermilk, and mix 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.
How to Make Chocolate Cream Cheese Frosting
Dissolve the coffee powder in 2 teaspoons of hot milk and let it cool. Sift the powdered sugar, powdered milk, and cocoa in a large bowl to remove any lumps. Set aside.
In the stand mixer bowl 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; add 1 tablespoon 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 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.
Related Recipes:
- Chocolate Sheet Cake with Mocha Frosting
- Orange Sheet Cake with Orange Cream Cheese Frosting
- Vanilla Sheet Cake
- Coconut Sheet Cake
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro"
📖 Recipe
Easy Yellow Sheet Cake
Tools
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
- ⅛ 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
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.
