Yellow Sheet Cake with Chocolate Frosting Recipe

Slice of yellow cake with chocolate frosting and sprinkles on a plate with a fork.

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Yellow Sheet Cake with Chocolate Frosting Recipe

This yellow cake with chocolate frosting is soft, buttery, and perfectly moist, baked in an easy single-layer sheet pan. Topped with a rich, smooth chocolate frosting that spreads effortlessly and sets beautifully, it’s a simple, from-scratch dessert that never goes out of style.

Prep Time 20

Cook Time 25

Total Time 45

Servings slices

Author Melissa Williams

Ingredients

For the cake

1 cup whole milk
1 Tablespoon white vinegar
3 cups (360 g) all purpose flour
1½ cups (297 g) granulated white sugar
2 teaspoons (10 g) baking powder
½ teaspoon (3 g) baking soda
½ teaspoon (2 g) kosher salt
¾ cup (170 g) unsalted butter melted & cooled
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract

For the Chocolate Fudge Frosting

½ cup (113 g) unsalted butter softened to room temp
3 cups (339 g) powdered sugar
½ cup (35 g) unsweetened cocoa powder
¼ teaspoon kosher salt
¼ cup whole milk + more as needed
1 teaspoon vanilla extract
rainbow sprinkles optional

Instructions

To make the yellow cake

Preheat the oven to 350°F and spray a 9x13 pan with non-stick spray. Set aside.
To a measuring cup, add the whole milk and vinegar. Stir and let set for at least 5 minutes.
1 cup whole milk, 1 Tablespoon white vinegar
To a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3 cups all purpose flour, 1½ cups granulated white sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Make a well in the center of the dry ingredients and pour in the milk mixture, melted butter, eggs & yolks, and vanilla. Stir until combined and no traces of flour remain.
¾ cup unsalted butter, 2 large eggs, 2 large egg yolks, 1 teaspoon vanilla extract
Pour the cake batter into the prepared baking dish and bake for 20 minutes. Check for doneness - a toothpick inserted into the center should come out clean or with a moist crumb. You make need 5-10 additional minutes depending on your oven and pan used.
Allow the cake to cool while you make the frosting.

To make the chocolate frosting

To a large mixing bowl, add the softened butter, powdered sugar, cocoa powder, salt, milk, and vanilla. Use a hand mixer to beat on low to medium until fully mixed. Drizzle in more milk if needed.
½ cup unsalted butter, 3 cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ teaspoon kosher salt, ¼ cup whole milk, 1 teaspoon vanilla extract
Once fully cooled, frost the cake with an offset spatula and top with sprinkles.
rainbow sprinkles

Notes

Because I don't keep buttermilk on hand, the whole milk + vinegar hack "makes" buttermilk. If you have buttermilk, 1 cup can be used in place of the milk + vinegar mixture.
Make sure you butter is cooled before adding to the mixture or your eggs will scramble.
A metal baking pan heats more evenly (I prefer this aluminum pan). A glass baking dish can be used but will heat slower. Because of this, bake times can vary. I recommend checking for doneness starting at 20 minutes and baking for additional time, if needed.
Store leftovers covered at room temperature, or in the fridge, for up to 4 days.

Nutrition