Yellow Sheet Cake with Chocolate Frosting
Elevate any celebration with this classic Yellow Sheet Cake with Chocolate Frosting—a nostalgic dessert that's as easy to make as it is delicious. Moist, buttery yellow cake serves as the perfect canvas for a rich and creamy chocolate frosting made with unsweetened cocoa for an indulgent finish. With its light, fluffy crumb and smooth, spreadable frosting, this recipe is ideal for birthdays, potlucks, or any time you crave a homemade treat. Ready in just over an hour, this crowd-pleasing cake serves 12 and delivers timeless flavor in every bite. Whether enjoyed plain or paired with a scoop of ice cream, this dessert is destined to become a family favorite. Perfect for those searching for "easy sheet cake recipes" or "classic chocolate frosting recipes."
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 3 cups Powdered sugar
- 0.75 cup Unsalted butter (softened, for frosting)
- 0.75 cups Unsweetened cocoa powder
- 0.25 cup Whole milk (for frosting)
- 1 teaspoon Pure vanilla extract (for frosting)
- 1 pinch Pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or cooking spray and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix just until combined—do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
To make the frosting, sift the powdered sugar and cocoa powder together in a medium bowl to remove any lumps.
In a large bowl, beat the softened butter for the frosting until creamy. Gradually add the powdered sugar and cocoa mixture, alternating with the milk, until the frosting reaches a smooth and spreadable consistency.
Mix in the vanilla extract and a pinch of salt. If the frosting is too thick, add a bit more milk, one teaspoon at a time.
Once the cake is completely cool, spread the chocolate frosting evenly over the top using an offset spatula or butter knife.
Slice, serve, and enjoy your homemade Yellow Sheet Cake with Chocolate Frosting!
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 64.6 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
