Can you ever go wrong with a yellow sheet cake with chocolate frosting? It’s a classic dessert for parties, holidays, birthdays, or any get-together.
It’s great because it uses basic ingredients and is easy to make. Plus, the ultra-moist, fluffy cake and fudgy chocolate frosting are simply delicious.
It’s timeless, irresistible, and the ultimate comfort sweet treat. Anyone can whip it up!
Why You’ll Love This Yellow Sheet Cake with Chocolate Frosting
Easy Elegance: This cake has a lovely, bakery-worthy appearance. But it’s a super straightforward recipe. Even novice bakers can make it without trouble.
Crowd-Pleaser: Yellow cake with chocolate frosting is a classic combination. Not many people can say no to yummy chocolate cake.
Classic Comfort: This sheet cake will bring back nostalgic memories of homemade desserts. It’s perfect for family gatherings and celebrations.
Versatile & Customizable: It works for any occasion. Add red and green sprinkles for Christmas or a Happy Birthday message. Decorate it, add candles, or tweak it however you like.
Ingredients
- Flour & Baking Powder: Stick to all-purpose flour for convenience. It provides structure, while the baking powder helps the cake rise.
- Salt: A simple (but effective!) flavor enhancer.
- Unsalted Butter: It adds richness, tenderness, and moisture to the cake and the frosting.
- Sugars: Use granulated sugar for the cake and powdered sugar for the icing. Both add sweetness, but the powdered sugar keeps the frosting smooth and creamy.
- Large Eggs: They bind the ingredients together and provide additional moisture.
- Vanilla Extract: Another flavor enhancer. It adds a subtle warmth and sweetness to the cake and frosting.
- Whole Milk: While other varieties will work, whole milk is best. It gives the batter a smooth consistency and a deep, indulgent flavor.
- Unsweetened Cocoa Powder: For that yummy chocolate goodness.
- Light Corn Syrup: It makes the frosting smooth and glossy.
- Semi-Sweet Chocolate: For a double dose of fudgy chocolate.
How to Make Yellow Sheet Cake with Chocolate Frosting
I enjoy making sheet cakes because they’re so simple. You don’t have to worry about frosting weird shapes, smoothing curves, or layering.
Check out these easy-to-follow steps:
1. Prepare. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan.
2. Mix the dry ingredients. Whisk the flour, baking powder, and salt together in a bowl. Set aside.
3. Mix the wet ingredients. Start by creaming the butter and sugar together until light and fluffy. Then, beat in the eggs one at a time and add the vanilla.
4. Combine. Slowly mix the dry ingredients into the wet ones. Alternate adding the dry ingredients and the milk, ending with the dry ingredients.
5. Bake. Pour the batter into the prepared pan and bake for 40 to 45 minutes or until done. Cool completely before frosting.
6. Make the frosting. Beat the butter for the frosting until creamy. Then, gradually beat in the powdered sugar, cocoa, and salt. Next, mix in the corn syrup and vanilla. Finally, beat in the melted chocolate until the frosting is glossy and smooth.
7. Frost and serve. Spread the frosting evenly over the fully-cooled cake. Decorate as desired. Then, slice, serve, and enjoy!
Tips for the Best Yellow Sheet Cake with Chocolate Frosting
Need a few tips to make you feel more prepared? Keep these things in mind:
- Room-temperature ingredients are a must. Set the butter, eggs, and milk out beforehand to let them warm. Room-temperature ingredients mix better than cold ones.
- Mix up the flour. While all-purpose flour is fine, a mixture of cake and all-purpose flour will result in a softer cake. Substitute 1 cup of the all-purpose flour with cake flour if you want to go this route.
- Go for high-quality chocolate. This is more important for the actual chocolate, not so much for the cocoa powder. (Though that should be a brand whose flavor you enjoy, too.) Stick to brands like Ghirardelli or Guittard.
- Get sifting. Sift the dry ingredients. Don’t just pour them into a bowl and mix. Use a sifter to create a lump-free batter.
- Don’t overmix or overbake! Both can lead to dry, dense cakes. When combining the wet and dry ingredients, stop as soon as everything is just combined. When baking, check the cake a few minutes before the recommended time.
- The lighter, the better. Use a light-colored metal pan. Dark pans can cause a cake’s edges to brown too quickly.
- Toss in fun add-ins. You can add orange zest for a citrusy finish or almond extract for nuttiness. Adding espresso powder to the frosting will result in a deeper chocolate flavor.
How to Store
You store this cake as you would most other 9 x 13 cakes. If you think you’ll have enough to freeze, don’t frost the entire cake. It freezes better without frosting*.
To Store: Transfer the cake to an air-tight container or wrap it tightly in plastic wrap. Keep it at room temperature for 3 days or in the fridge for up to a week.
To Freeze: Cut the cake into slices and wrap each one tightly in plastic wrap. Freeze them in a freezer-safe bag or container for up to 3 months. Thaw the slices in the fridge overnight.
*Note: You can still freeze leftovers with frosting. However, the icing’s texture may change once you thaw the cake.
Yellow Sheet Cake with Chocolate Frosting
12
servings30
minutes45
minutes495
kcalYellow sheet cake with chocolate frosting is the ultimate comfort treat. Soft, buttery cake meets rich, velvety chocolate for a flavor combo that’s simply irresistible!
Ingredients
- For the Cake
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, room temperature
- For the Chocolate Frosting
1 1/2 cups unsalted butter, softened
1 cup powdered sugar, sifted
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, melted and cooled
Instructions
- For the Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually mix in the flour mixture alternating with the milk. Begin and end with the flour. Pour the batter into the prepared pan.
- Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the Chocolate Frosting
- Beat the butter until creamy.
- Gradually beat in the powdered sugar, cocoa powder, and salt.
- Mix in the corn syrup and vanilla. Beat in the melted chocolate until smooth and glossy.
- Spread the frosting evenly over the cooled cake. Decorate with sprinkles if desired. Slice and serve. Enjoy!
Notes
- For the best results, use room-temperature ingredients, high-quality chocolate, and a light-colored metal pan.
- Sift the dry ingredients together.
- Don’t overmix or overbake.
- Add a teaspoon of espresso powder to the frosting for a richer flavor.
