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image of a delicious slice of a yellow sheet cake that's been frosted with chocolate buttercream
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4.74 from 100 rating

Yellow Sheet Cake

This yellow sheet cake recipe bakes up so fluffy and tender and is topped with decadent chocolate frosting.
Prep Time15 minutes
Cook Time35 minutes
Additional Time30 minutes
Total Time1 hour 20 minutes
Course: Cakes
Cuisine: American
Servings: 16
Calories: 577kcal
Author: Chelsey White

Equipment

Ingredients

Yellow Sheet Cake

  • 1 cup (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 or canola oil 75g
  • 1 Tbsp vanilla extract or vanilla bean paste 12g

Chocolate Buttercream Frosting

  • 2/3 cups dark or milk chocolate chips, melted and cooled 120g
  • 1 cup (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 whipping cream, room temperature 80g
  • rainbow sprinkles - for decoration

Instructions

Yellow Sheet Cake:

  • 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.
  • 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.
  • 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.
  • In a separate bowl, whisk together the 3 cups cake flour, 1 Tbsp baking powder, and 1 tsp salt.
  • Add half the dry ingredients into the butter/egg mixture and mix on a low speed until combined.
  • Then mix in 1 cup buttermilk, 1/3 cup oil, and 1 Tbsp vanilla extract on a low speed.
  • 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.
  • Pour the batter into the prepared pan. Reposition the flower nails so that they’re evenly spaced across the pan.
  • Bang the pan on your counter to remove any air bubbles, then bake for 35-40 minutes.
  • Rotate the pan halfway through to help the cake bake evenly.
  • 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:

  • While the yellow sheet cake bakes and cools, make the chocolate buttercream frosting.
  • 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.
  • 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. 
  • Mix in 1/2 cup cocoa powder and 1/2 tsp fine on a low speed until combined.
  • 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.
  • Then mix in the cooled, melted chocolate on a low speed.
  • Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
  • 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.
  • Stir by hand with a rubber spatula for a couple of minutes to get the frosting SUPER smooth.

Yellow Sheet Cake Decoration:

  • 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.
  • Add rainbow sprinkles around the perimeter of the cake and use a sharp knife to cut the cake into 16 squares. Then enjoy!

Video

Notes

 

Making This Yellow Sheet Cake in Advance and Storage Tips

You can make this sheet cake in advance and freeze it. This breaks the process up and makes this recipe more approachable.
You can also make the frosting ahead of time, 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 I'd recommend doubling the recipe!
Bake the cake for 45-55 minutes at 325°F/162°C, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.

 

How to Make Yellow Cupcakes with This Recipe

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 20 cupcakes!

Nutrition

Serving: 1 | Calories: 577kcal | Carbohydrates: 66g | Protein: 6g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 335mg | Potassium: 135mg | Fiber: 2g | Sugar: 46g | Vitamin A: 867IU | Vitamin C: 0.03mg | Calcium: 91mg | Iron: 1mg