Yellow Sheet Cake with Chocolate Fudge Frosting
User Reviews
4.9
Yellow Sheet Cake with Chocolate Fudge Frosting
Description
The Yellow Sheet Cake with Chocolate Fudge Frosting starts with a simple cake batter made by creaming room-temperature butter and sugar until fluffy. Eggs are added one at a time for structure, followed by vanilla extract, baking powder, salt, and alternating additions of cake flour and buttermilk. This mixing technique results in an evenly textured cake with a tender crumb and a subtle buttery vanilla flavor.
The cake is baked in a 9x13 pan at 350°F until the top springs back to touch or a toothpick tests clean, ensuring a moist but fully baked interior. After cooling, the chocolate fudge frosting is prepared by melting butter and dark chocolate, then combining with sifted confectioners sugar, vanilla, salt, and enough milk or cream to produce a spreadable thickness. The chocolate provides a rich, slightly bittersweet complement to the sweet yellow cake.
Slicing the sheet cake into even pieces makes it convenient for casual servings or gatherings. The frosting covers the top with a glossy, creamy layer that enhances every bite. This dessert pairs well with coffee or milk and can be enjoyed as a sweet ending to any meal.
Ingredients
Frosting
- 1/2 cup butter unsalted
- 6 ounces dark chocolate chips or chopped dark chocolate
- 1 tsp vanilla extract
- 1/4 tsp salt
- 5 cups confectioners sugar sifted (measure before sifting
- 7-9 Tbsp milk half and half, or cream
cake
- 1 1/2 cups granulated sugar
- 1 cup butter at room temperature, unsalted
- 4 large egg at room temperature
- 1 Tbsp vanilla extract
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 3 cups cake flour
- 1 cup buttermilk milk, or half and half
Instructions
- Preheat oven to 350F Butter a 9x13 pan. ( I line with parchment paper so I can lift the cooled cake out for easier frosting, but that's optional)
- Beat the butter and sugar together until light and fluffy, about 4 minutes, scraping down the sides of the bowl. Beat in the eggs, one at a time, beating well between each one, and at the end to get it all smooth and silky. Scrape down that bowl as you go!
- Blend in the extract, baking powder, and salt. Lower the mixer speed and blend in half the flour, then the milk, and then the rest of the flour. Pour the batter into your prepared pan and spread out evenly, if necessary.
- Bake for 40-45 minutes, until the top springs back when lightly touched, or a toothpick comes out without wet batter on it. Let the cake cool on a rack for 15-20 minutes, and then, if you've used parchment paper, gently lift it out to cool completely.
- While the cake cools, make the frosting. Melt the butter in the microwave. Add the chips and stir until completely smooth and glossy. If they don't melt completely, microwave for short 15 second bursts, stirring in between, but don't over heat. You can do this in a saucepan on the stove, too, but remember to melt the butter first.
- Add the extract and salt, and then beat in the sugar and enough milk to make a thick, spreadable frosting. I like to do this in my stand mixer, but you can do it with hand held electric beaters if you like. If your frosting is too thick, add more milk, a little at a time.
- Frost the cake only when completely cooled. Swoop it dramatically with your spreading knife, or the back of a spoon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 730kcal | 37% |
| Carbohydrates | 108g | 36% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 263mg | 11% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 80g | 160% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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