Moist Yellow Sheet Cake
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To me, nothing is more nostalgic than a moist yellow sheet cake with chocolate frosting.
It is a tried-and-true classic dessert beloved by many for its simplicity and pure deliciousness.
Much like my Funfetti Sheet Cake, this moist yellow sheet cake features a rich, tender crumb, thanks to the generous amount of butter and eggs, which give it its characteristic yellow color.
The addition of sour cream is a secret weapon for adding moisture and richness to cakes, making this recipe ultra-tender and luxurious.
The cake is topped with a smooth and creamy chocolate buttercream frosting that is simple to whip together. You will love the buttery, slightly vanilla-flavored cake and the deep, rich chocolate frosting. You just can’t beat this classic combination!
Ideal for any birthday, celebration, or casual get-together, this sheet cake is both easy to prepare and always a crowd-pleaser.
What is the difference between yellow cake and white cake?
- Yellow cake typically uses whole eggs and egg yolks, which contribute to the cake’s yellow color. Recipes also usually incorporate buttermilk or sour cream for added moisture and flavor.
- White cake typically uses only egg whites, which helps keep the cake’s color white and results in a lighter texture. Typically, it uses milk to maintain the cake’s white appearance.
Why this recipe works
- The addition of sour cream adds moisture, helps tenderize the sheet pan cake, gives it richness, and, by adding fat, improves its overall structural integrity.
- It’s a super-efficient recipe, perfect for birthdays, parties, potlucks, and other occasions when desserts are needed to serve a crowd.
- The buttermilk gives the yellow cake a distinctive flavor and helps ensure a rich, moist crumb.
- It’s easy to transport. Cover the pan with foil or plastic wrap and take it wherever you need to go without worrying about delicate layers collapsing or frosting smudging.
What size sheet pan do I need?
- This sheet pan cake recipe uses a standard half sheet pan, 18×13.
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Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Cake flour: I like to use cake flour in this recipe to help create a more fine, delicate crumb. It creates a light, soft texture, which I love! However, if you only have all-purpose flour, that works well too. It will still have a tender crumb!
- Sugar: You will need granulated sugar for this recipe.
- Oil & Butter: Unsalted butter adds richness and flavor to the cake and the oil keeps the cake moist. Make sure the butter is at room temperature for easy creaming with the sugar. Pro tip: For an even more rich yellow color, choose European-style butter.
- Eggs: They provide moisture and structure, and help the cake rise. Adding the extra yolks helps give the cake its beautiful yellow color. Also make sure the eggs are at room temperature.
- Vanilla Extract: Pure vanilla extract enhances the flavor of the cake.
- Baking Powder and Baking Soda: These leavening agents help the cake rise and become light and fluffy.
- Sour Cream: Sour cream adds moisture, richness, and tenderness to the cake. It’s a key ingredient for creating a moist and flavorful cake.
- Buttermilk: I recommend using full-fat buttermilk for the best flavor and texture.
- Frosting Ingredients: For the frosting, you’ll need butter, cocoa powder, salt, espresso powder, vanilla, powdered sugar, and heavy cream. Adjust the frosting ingredients to achieve your desired consistency and sweetness level. Add sprinkles on top for a fun & festive look!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the cake batter
Bring together the cake batter easily by beating the softened butter and sugar together, adding oil, vanilla, eggs, yolks, dry ingredients, and the buttermilk.
Spread and bake!
Spread the cake batter in an even layer on the prepared sheet pan and bake. Allow to cool on the sheet pan.
Add frosting
Make the chocolate buttercream frosting and spread on top of the cooled cake.
Sprinkles!
Decorate with your favorite sprinkles, slice, and enjoy!
Expert Tips
- Like I mentioned in the ingredients above, for an even more rich yellow color, choose European-style butter. You can find it in most grocery stores.
- Ensure butter, eggs, and any dairy products like buttermilk or sour cream are at room temperature. This helps create a smooth batter and even baking.
- Cream the butter and sugar together until light and fluffy. This incorporates air into the batter, resulting in a lighter cake. This process usually takes about 3-5 minutes with an electric mixer.
- Add eggs one at a time, beating well after each addition. This ensures they are fully incorporated and helps maintain the batter’s structure.
FAQ
Can I use this recipe to make cupcakes?
Yes! Bake in lined cupcake pans at 350°F for ~16-18 minutes.
Can I make this in round 8-inch or 9-inch cake pans?
Yes, the 8-inch cakes will take ~30 minutes, and the 9-inch pans will make a thinner cake and will take ~25 minutes. Be sure to use light-colored pans for best results.
Why is my cake dry and crumbly?
It could be due to various reasons. Do not over bake the cake, you will know when it’s done when the cake appears set (not jiggly) and when you lightly touch it, it should spring back. A toothpick inserted in the center should come out clean, and a few moist crumbs are OK. Overmixing the cake batter is another reason; mix gently until combined. Another reason could be not measuring the flour properly. Too much flour can lead to a dense cake, so spoon and level the flour into the measuring cups.
Why is my cake flat/why did it sink?
Check your leavening agents. If your baking soda and powder are not fresh, your cake may not rise properly or fall after baking.
Can I freeze the baked cake?
I recommend freezing the cake unfrosted. Allow the cake to cool completely, wrap it in plastic wrap, and freeze for up to 2-3 months. To thaw, unwrap the cake and thaw at room temperature for a few hours.
Storage
- Store in the fridge, wrapped, for up to 4-5 days.
More cake recipes to love
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Moist Yellow Sheet Cake
Ingredients
Yellow Cake
- 3 1/2 cups cake flour, spooned and leveled
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup softened butter or vegetable shortening
- 2 cups granulated sugar
- 2 Tbsp. vegetable oil
- 1 Tbsp. vanilla extract
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup sour cream, full-fat, room temperature
- 1 cup buttermilk, room temperature
- rainbow jimmies, optional
Chocolate Buttercream
- 1 cup unsalted butter, softened
- 1/2 cup Dutch cocoa, sifted if clumpy
- 3 1/2 cups powdered sugar, sifted
- 1/3 cup heavy cream, room temperature
- 2 tsp. vanilla extract
- 1/2 tsp. espresso powder
- 1/2 tsp. salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Generously spray a standard half-sheet pan (18x13in) with nonstick baking spray. You can also line it with parchment and spray the top of the parchment and sides of the pan. Set aside.
- Whisk together the dry ingredients in a mixing bowl. Set aside.3 1/2 cups cake flour, spooned and leveled, 2 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. salt
- Cream the butter and sugar for 3-4 minutes on medium speed in a stand mixer fitted with the paddle attachment. It should look light and fluffy, be sure to scrape down the sides of the bowl as needed.1 cup softened butter or vegetable shortening, 2 cups granulated sugar
- Beat in the oil and vanilla.2 Tbsp. vegetable oil, 1 Tbsp. vanilla extract
- Then the eggs, one at a time. Followed by the sour cream.4 large eggs, room temperature, 2 large egg yolks, room temperature, 1/2 cup sour cream, full-fat, room temperature
- Add half of the dry ingredients and half the buttermilk at low speed. Then add the remaining dry ingredients and the remaining milk and mix until combined, being careful not to over-mix.1 cup buttermilk, room temperature
- Turn out the cake batter onto the prepared sheet pan and spread it into an even layer.
- Bake for ~20-22 minutes Start Timer. or until a toothpick inserted into the cake comes out clean. You can also gently press your fingertip on the top of the cake. If an indent is left, it typically needs more time. If the cake bounces back, it is done. Allow the cake to cool completely.
- Once cooled, make the chocolate buttercream. In a bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, mix the butter and cocoa until smooth, ~2 minutes. Start Timer. Alternate adding the powdered sugar and heavy cream. Then, add the vanilla extract, espresso powder, and salt.1 cup unsalted butter, softened, 1/2 cup Dutch cocoa, sifted if clumpy, 1/2 tsp. salt, 2 tsp. vanilla extract, 1/2 tsp. espresso powder, 3 1/2 cups powdered sugar, sifted, 1/3 cup heavy cream, room temperature
- Taste and adjust as needed, adding more powdered sugar if you feel it's too thin and more heavy cream (or milk) if it is too thick.
- Spread the frosting on top of the cooled cake. You can have fun swirling the frosting with an offset spatula or using piping tips to play with different styles of piping designs (E.g., around the perimeter of the cake).
- Decorate with sprinkles. Slice and serve!rainbow jimmies, optional
Video
Notes
-
- Store in the fridge, wrapped, for up to 4-5 days.
- If you’d like to freeze the cake, I recommend doing so with the frosting off. Wrap slices in plastic wrap, place in a freezer safe baggie, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and then add frosting.
- *Cake flour: I like to use cake flour in this recipe to help create a more fine, delicate crumb. It creates a light, soft texture which I love! However, if you only have all-purpose flour, that works well too. It will still have a tender crumb! Or you can even use a combination of both flours 🤗
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This was very delicious, moist and yellow. It was easy to follow along. I just loved the flavor. Only thing I did different was use 3 eggs versus 4. I do not like an eggy flavor such as I have tried before in a completely different recipe. Thank you for sharing. 🙂
So glad you enjoyed this cake, Monica! Thanks for making it and for leaving a comment! 😊