4.9 from 81 votes
Yellow Sheet Cake with Chocolate Fudge Frosting
Classic Yellow Sheet Cake with Chocolate Fudge Frosting is a simple homemade butter cake with the ultimate chocolate frosting ~ for birthdays, or every day!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 12 people
Calories: 730 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Frosting
- 1/2 cup unsalted butter
- 6 ounces dark chocolate chips or chopped dark chocolate
- 1 tsp vanilla extract
- 1/4 tsp salt
- 5 cups confectioner's sugar sifted (measure before sifting)
- 7-9 Tbsp milk half and half, or cream
cake
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 4 large eggs, 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.
Cup of Yum
Nutrition Information
Serving
1slice
Calories
730kcal
(37%)
Carbohydrates
108g
(36%)
Protein
8g
(16%)
Fat
31g
(48%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
263mg
(11%)
Potassium
279mg
(8%)
Fiber
1g
(4%)
Sugar
80g
(160%)
Vitamin A
848IU
(17%)
Vitamin C
0.1mg
(0%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 730
% 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.