Yellow Sheet Cake Recipe
User Reviews
5
Yellow Sheet Cake Recipe
Description
This Yellow Sheet Cake combines several forms of fat with flour, sugar, and leavening agents to create a moist, tender crumb. The recipe uses a combination of butter and vegetable oil along with eggs and buttermilk. The eggs and buttermilk contribute richness and moisture, while the cake flour ensures a light, fine texture. Vanilla extract adds subtle flavor depth.
The dry ingredients including bleached cake flour, sugar, baking powder, baking soda, and fine sea salt are mixed first, then fat is incorporated before adding the liquid ingredients gradually. The batter is mixed thoroughly for several minutes to create a smooth, homogeneous consistency, then poured into a generously greased and floured 9x13 inch pan.
Baked at 350°F for 28 to 32 minutes, the cake should pass the toothpick test to confirm doneness, resulting in a lightly golden, soft cake layer. After cooling completely, it is typically topped with a homemade chocolate frosting that complements the yellow cake base. This cake serves well as a dessert or party treat.
Ingredients
- 4 egg plus 2 egg yolks, large
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- 2 ¼ cups cake flour bleached
- 1 ¾ cups sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt fine sea salt
- 8 tablespoons butter softened, unsalted
- ½ cup vegetable oil
- chocolate frosting homemade
Instructions
- Preheat the oven to 350°F and arrange a rack to the center of the oven. Spray a 9x13 baking dish liberally and then flour, tapping out excess. Set aside.
- In a medium mixing bowl, whisk together the eggs, yolks, buttermilk and vanilla, approximately 1 minute. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, combine the flour, sugar, baking powder, baking soda and salt, mixing on low for 30 seconds.
- Add the butter and oil, slowly increasing speed and mixing for about 1 minute. Slowly add the liquid mixture while still blending until no dry spots appear. Stop and scrape down the sides and then beat for an additional 3 minutes on medium speed.
- Pour into the prepared cake pan, tapping several times to release air bubbles.
- Bake for 28-32 minutes or until the cake passes the toothpick test. Cool fully on a wire rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 197mg | 8% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 329IU | 7% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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