This buttery yellow sheet cake is simple and straightforward. Made from basic ingredients, it’s soft, tender, and perfectly moist. Baked in a half sheet pan or quarter sheet pan, this classic birthday cake doesn’t require any special assembly or decoration. Top with my creamy and rich chocolate fudge frosting.
If you’re not making confetti cake, this buttery yellow cake with rich chocolate frosting is the quintessential treat for your birthday candles this year. After plenty of recipe testing, I landed on a simple combination of basic ingredients that yield a tender and flavorful cake crumb.
You know the super moist cakes that stick to your fork? That’s what this is!
This Yellow Sheet Cake Is:
- Simple to make, assemble, and decorate
- Flavorful and moist
- Extra buttery and soft
- Perfect for a half sheet or quarter sheet pan
- Covered in fudge-like chocolate frosting
Best Ingredients to Use for Yellow Sheet Cake & Why
- Cake Flour: Cake flour produces a wonderfully light and cakey crumb. I highly recommend it. If you don’t have cake flour, you can use this DIY cake flour substitute.
- Baking Powder & Baking Soda: I used to make this cake as written below, but with 1 teaspoon of baking soda. (No baking powder.) In recent years, I began using a particular mix of baking powder and baking soda. This change is in the recipe below. The crumb was instantly lifted and the cake was even fluffier. Note: I use a *touch* extra baking powder here than in my layered yellow cake.
- Salt & Vanilla Extract: Flavor.
- Unsalted Butter: Like vanilla cake, creamed butter and sugar is the base of this yellow sheet cake. There’s simply no other way to achieve the same cakey and soft crumb. (For denser cakes, such as carrot cake, we use oil since we’re looking for a different texture.) Make sure you are using proper room temperature butter.
- Granulated Sugar: Sweetens the cake.
- Eggs: My layered yellow cake uses whole eggs, plus additional egg yolks. In that recipe, I also whip egg whites into peaks before folding into the cake batter. Layer cakes require a little more finesse because you’re stacking cakes on top of one another, squishing them down. I don’t find either addition (more egg yolks and whipped egg whites) necessary here. However, feel free to mix in just the egg yolks where you add the whole eggs in the written recipe below. Then whip the egg whites separately before folding into the batter after you add the milk. I don’t take that extra step here though.
- Sour Cream: Sour cream promises a tender cake crumb. Plain yogurt works as a substitute if needed.
- Whole Milk: Liquid is key in most cakes because it thins out the batter. You can use nondairy or lower fat milks in a pinch, but the cake’s texture isn’t as rich or moist.
I use the same ingredients in my yellow cupcakes, too.
Check out this chocolate fudge frosting! It’s the same frosting I use for my piñata cake. (Another cake that’s perfect for a birthday celebration.) What I love most about this particular frosting is that it’s dense and smooth, not whipped or fluffy like I usually make it.
The recipe yields enough for a thick layer of frosting.
The Many Benefits of Sheet Cakes
I love sheet cakes because they feed a large crowd, bake up fast, and cool pretty quickly. There’s also no assembly required or special decorating techniques needed.
I call sheet cakes the fuss-free cakes... Both bake times are included below. If sheet cakes are your preference too, try this cookies and cream cake, apple cake, zucchini cake, or funfetti sheet cake next!
