Yellow Sheet Cake with Chocolate Buttercream Frosting

Sometimes you want cake, but it doesn’t need to be a complicated cake with loads of flavours.  Sometimes you want something simple, maybe with a little chocolate.  Sound good?

Okay then you’ll love this yellow sheet cake complete with a chocolate buttercream frosting.  Delicious, easy to make and simple, this is just the kind of cake you will love when you want that simple yet tasty cake.  Let’s dive in.

Why you’ll love this recipe

• Easy to Make: This yellow sheet cake recipe is straightforward and perfect for beginners or when you’re short on time.
• Versatile for Any Occasion: Whether it’s for a birthday, a potluck, or just a casual dessert at home, this cake fits in perfectly with any event.
• Classic Flavor Combination: You can’t go wrong with the beloved duo of a moist yellow cake and rich chocolate buttercream frosting.
• Crowd-Pleaser: Its simple, yet delicious flavors are sure to satisfy guests of all ages, making it a reliable go-to for any gathering.

What is yellow cake and how it is different to vanilla cake?

One interesting thing I realised is that there’s a difference between yellow cake and vanilla cake.  Honestly, when I first saw the recipe, my brain just went to the kind of classic vanilla layer cakes Mum has always made with icing on top and often jam in the middle.

But a yellow cake recipe is a little different.  The difference comes from the types of eggs, far and how much vanilla they need.  Here’s a basic run down of the differences:

• White cake – only uses egg whites, oil is usually the fat rather than butter to keep the colour, egg whites are whipped in then folded to make it light
• Yellow cake – uses butter as the fat and all of the egg to create the yellow colour and richer taste
• Vanilla cake – while the other two often use a little vanilla in the mix, a vanilla cake brings the flavour to the front.  The mix of eggs and fat is less important than the vanilla

Ingredients yellow sheet cake

• Unsalted butter: Opt for high-quality butter for a better flavor and a fluffy texture. Room temperature butter will mix more easily and create a smoother batter.
• Granulated sugar: This sugar adds sweetness and contributes to the cake’s golden color. It also helps to create a tender crumb when creamed properly with butter.
• Eggs: Eggs should be at room temperature to ensure even mixing and to give the cake structure and richness for that classic yellow cake texture.
• Vanilla extract: A splash of pure vanilla extract will give your cake a warm, classic flavor that complements the chocolate frosting.
• All-purpose flour: The backbone of the cake, use a sifted all-purpose flour to keep the cake light and tender.
• Baking powder & baking soda: These leavening agents are essential for a good rise and fluffy texture. Make sure they’re fresh for the best results.
• Salt: A little salt is crucial to balance the sweetness and bring out all the flavors in the cake.
• Whole milk: Whole milk adds moisture and fat, which enhance the cake’s flavor and crumb. For a richer taste, always choose full-fat over low-fat or skim milk.

Ingredients buttercream frosting

• Unsalted butter: Use unsalted butter to control the saltiness of your frosting, and beat it well to create a light and fluffy foundation for the other ingredients.
• Cocoa powder: Select a high-quality unsweetened cocoa powder for a deep, luxurious chocolate flavor in your buttercream.
• Powdered sugar: Also known as confectioners’ sugar, it dissolves easily for a smooth, creamy texture without the grittiness that granulated sugar can cause.
• Whole milk: Just a splash of whole milk can loosen the frosting to a spreadable consistency while adding richness.
• Real vanilla extract: Genuine vanilla extract brings a complimentary warmth to the chocolate flavor, elevating the overall taste of the buttercream.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

In case you don’t have some ingredients on hand or want to customize your cake, here are some suggestions:

• Butter: For the cake, if you’re out of butter, you can substitute with an equal amount of vegetable oil for a lighter texture. For the frosting, margarine can work in a pinch, although the flavor might be slightly different.
• Sugar: In the cake, coconut sugar can be used as an alternative to granulated sugar for a deeper flavor. Do note it might change the color of the cake slightly.
• Eggs: Egg-replacement products or flax eggs can be used for a vegan or allergy-friendly alternative.
• Milk: Non-dairy milks such as almond, soy, or oat milk can be used both in the cake and frosting for a lactose-free or vegan option.
• Flour: A one-for-one gluten-free all-purpose flour blend can be used for those with gluten sensitivities.
• Cocoa Powder: For a different type of chocolate flavor, Dutch-processed cocoa powder can be used in place of natural cocoa powder.

Possible additions include:

• Nuts: Mix in chopped walnuts or pecans to the batter for an added crunch.
• Chocolate Chips: Sprinkle chocolate chips on top of the frosting for extra chocolatey bites.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the cake batter for a bright, citrusy zing.
• Spices: Introduce a pinch of cinnamon or nutmeg into the batter for a warmer flavor profile.
• Extracts: Experiment with different extracts such as almond or coconut in place of vanilla for a new flavor twist.

Instructions

Preheat your oven to 350 F / 175 C. Prepare your sheet tray by greasing it with cooking spray.

In a large glass bowl, cream together the butter and sugar until well combined.

Beat in the eggs and vanilla extract, mixing thoroughly.

Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.

Gently mix in the whole milk, ensuring not to overbeat, to maintain a tender crumb in your cake.

Transfer the cake batter into the greased pan, spreading it out evenly with a spatula.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

Mix the butter and cocoa powder in a medium bowl until blended

Add the powdered sugar and mix on a low mixer speed until combined. 

Stir in milk and vanilla until you get the right consistency and it is cake ready.

Once baked, remove from the oven and set aside to cool completely before frosting with the chocolate buttercream icing.

Recipe tips

• Room Temperature Ingredients: For a smoother batter and better emulsion of ingredients, ensure all your dairy products are at room temperature before you begin.
• Do not over-mix: After adding flour, mix just until the ingredients are combined to avoid developing too much gluten, which can result in a tough cake.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature before baking for optimal results.
• Cooling Time: Allow the cake to cool in the pan on a wire rack for about 10-15 minutes before transferring it out. This will prevent it from breaking apart.
• Frosting Consistency: If your frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar until it stiffens up.
• Sifting Dry Ingredients: Sift your flour, baking powder, and baking soda together to remove lumps and aerate, which makes for a lighter cake texture.
• Buttercream Temperature: The buttercream should be spreadable. If it’s too cold and stiff, let it sit at room temperature for a bit; if too warm, refrigerate briefly.
• Leveling the Cake: If the cake has a dome on top, use a serrated knife to level it off for a sturdier base to apply frosting.
• Crumb Coat: Apply a thin layer of frosting first, called a crumb coat, and chill the cake to set. This acts as a base to catch any loose crumbs prior to applying the final layer of frosting.

Storage & reheating

To store this cake, cover it with a cake dome or wrap it tightly in plastic wrap to keep it from drying out. It can be kept at room temperature for up to three days or refrigerated for up to a week.

For freezing, wrap the cake layers individually in plastic wrap and then with aluminum foil to ensure freshness; they can be frozen for up to 3 months. Thaw in the refrigerator before unwrapping and using.

Recipe FAQ

Can I make this recipe into cupcakes?

Yes, this batter will work wonderfully for cupcakes. Simply divide it into a lined cupcake pan and adjust the baking time to 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

How can I make the cake more moist?

To ensure a moist cake, avoid overbaking by checking for doneness towards the end of the suggested baking time. Additionally, incorporating a tablespoon of vegetable oil or sour cream to the batter can boost moisture.

Can I make the buttercream frosting without a mixer?

While a mixer makes the process easier and quicker, you can certainly make the frosting without one. Use a whisk and some elbow grease, or if the butter is soft enough, you can even mix it with a fork or spoon until the texture is right.

Is there a substitute for powdered sugar in the frosting?

Substitutes for powdered sugar in frosting include making your own powdered sugar by blending granulated sugar until it’s very fine, or using a dry milk powder combined with a sweetener as an alternative.

Can the finished cake be decorated with fondant?

Absolutely, this cake can serve as a base for fondant. Chill the cake with the crumb coat of frosting until it’s firm before applying the fondant for the best results.