Desserts > Cakes > Sheet Cakes > Yellow Sheet Cake with Chocolate Frosting Recipe

Classic Yellow Sheet Cake with Chocolate Frosting

This moist and tender yellow sheet cake is topped with a rich and decadent chocolate frosting. Perfect for birthdays, potlucks, or any occasion that calls for a simple yet satisfying dessert. This recipe is easy to follow and yields a crowd-pleasing treat.

Prep Time
20 minutes
Cook Time
25-30 minutes
Servings
12-16
Ingredients
  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Vegetable oil
  • 2 Large eggs
  • 1 cup Whole milk
  • 2 teaspoons Vanilla extract
  • 1 cup Unsalted butter, softened
  • 6 cups Powdered sugar
  • 1 cup Unsweetened cocoa powder
  • 1/2 cup Milk
  • 1 teaspoon Vanilla extract

Preparing the Cake Pan

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents the cake from sticking and ensures easy removal.

Mixing the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent.

Combining Wet and Dry Ingredients

Add the softened butter, vegetable oil, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2-3 minutes, or until well combined and smooth. Avoid overmixing, as this can result in a tough cake.

Baking the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Making the Chocolate Frosting

In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk and vanilla extract. Beat until smooth and creamy. If the frosting is too thick, add a little more milk. If it's too thin, add a little more powdered sugar.

Frosting the Cake

Once the cake is completely cool, spread the chocolate frosting evenly over the top. You can decorate with sprinkles, chocolate shavings, or your favorite toppings.

← Classic White Sheet Cake with Vanilla Frosting Decadent Chocolate Fudge Layer Cake →

FAQ

  • Can I use a different type of flour?

    While all-purpose flour is recommended, you can substitute with cake flour for an even more tender cake. However, the texture might be slightly different.
  • Can I use a different type of frosting?

    Absolutely! Feel free to use your favorite frosting recipe or a store-bought frosting. Cream cheese frosting or vanilla buttercream would also be delicious.
  • How should I store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.