Moist Yellow Sheet Cake

My perfect for any occasion moist yellow sheet cake is a classic dessert combining tender, buttery yellow cake with a creamy, decadent chocolate frosting. The crumb is wonderfully soft and moist and it's a timeless classic everyone will love!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 289kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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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 🤗

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