Moist Yellow Sheet Cake
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Moist Yellow Sheet Cake
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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!
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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
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.
- 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.
- Beat in the oil and vanilla.
- Then the eggs, one at a time. Followed by the sour cream.
- 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.
- 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.
- 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!
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 🤗
- 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
Show Details
Serving
1slice
Calories
289kcal
(14%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
50mg
(17%)
Sodium
293mg
(12%)
Potassium
59mg
(2%)
Fiber
0.4g
(2%)
Sugar
32g
(64%)
Vitamin A
461IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
57mg
(6%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 26servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 289kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 50mg | 17% |
| Sodium | 293mg | 12% |
| Potassium | 59mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 32g | 64% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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