There’s something so classic and comforting about a yellow cake topped with rich, fudgy chocolate frosting. It was the birthday cake we made every year for my brother and not only is it delicious, but it brings back such amazing memories. Layered cakes can be tedious so wha-la, I give you a sheet cake version! Whether you’re celebrating a birthday or just looking for a sweet treat, this cake delivers nostalgia and deliciousness in every bite. The tender, buttery cake pairs perfectly with the creamy, chocolatey frosting, making it a crowd-pleaser for any occasion.
One of the reasons I love this recipe is because it’s so versatile! You can customize it with different toppings like sprinkles, nuts, or even drizzle with caramel or a dusting of powdered sugar. It’s the perfect base for so many flavor combinations. Whether you’re sticking to the classic chocolate frosting or getting creative with flavors, this cake is sure to satisfy every sweet tooth. Plus, it’s an effortless crowd-pleaser that looks just as good as it tastes, making it the ideal dessert for any event, from birthday parties to casual family dinners.
Recipe Tips:
- Room Temperature Ingredients: Ensure your butter, eggs and buttermilk are at room temperature for the smoothest batter.
- Don’t Overmix: Once you add the flour, mix just until incorporated to keep the cake light and fluffy.
- Even Baking: Rotate your cake halfway through baking for an even golden finish.
- Cake Pan: You want to use a metal 9×13 baking pan. I like this one because it has a lid!
Storage:
- Counter: Store covered at room temperature for up to 3 days.
- Refrigerator: For longer storage, refrigerate the cake for up to 5 days. Bring it to room temperature before serving.
- Freezing: Wrap the unfrosted cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw and frost when ready to serve.
Sheet cakes are one of my favorite recipes to make because they’re just as delicious as layered but way simpler. This cake is easy to make, decorate and perfect for any celebration. Check out more of my sheet cake recipes here!
Yellow Sheet Cake with Fudge Frosting
Ingredients
For the cake:
- ¾ cup salted butter room temperature
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 1 tbsp vanilla extract
- 3 eggs room temperature
- 3 cups cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ¼ cups buttermilk
For the frosting:
- 1 cup salted butter room temperature
- 4 1/2 cups powdered sugar
- ¾ cup cocoa powder
- 2-4 tbsp milk or heavy cream
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- sprinkles to decorate
Instructions
For the cake:
- Grease and line a 9×13 pan and preheat the oven to 350. In the bowl of a stand mixer combine the butter, oil, granulated sugar and vanilla and beat on medium high until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl with a spatula and add the eggs, one at a time, while the mixer is on low. Mix until just incorporated.
- Add in the flour, baking powder, baking soda and salt. With the mixer on low, pour in the buttermilk and mix until everything is combined. Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until completely baked through. Remove from the oven and allow to cool completely.
For the frosting:
- In the bowl of a stand mixer cream the butter, powdered sugar and cocoa powder until combined. Add in the vanilla, milk and salt and beat until smooth. Set aside until assembly.
For assembly:
- Once the cake has completely cooled, use a serrated knife to trim the top of the cake to make it level. Add about half of the frosting to the take and smooth. Add the remaining frosting to a piping bag fitted with a 1M Wilton tip. Pipe a border and top with sprinkles. Slice and enjoy!
Evan you use regular flour or it has to be cake flour! Where can I buy cake flour