Yellow Sheet Cake with Chocolate Buttercream Frosting

Name: Yellow Sheet Cake with Chocolate Buttercream Frosting
Prep time: 30 min
Total time: 2 h
Yield: 24
Ingredients: 2 cups Gold Medal™ all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup butter, softened; 1 1/2 cups granulated sugar; 3 eggs; 2 teaspoons vanilla; 1 cup milk; 1 cup butter, softened; 2 1/4 cups powdered sugar; 1/3 cup unsweetened baking cocoa; 2 tablespoons milk; 1 teaspoon vanilla

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Prep 30 min
Total 2 hr 0 min
Servings 24

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This homemade recipe is sweet, buttery and golden yellow, but there’s not a drop of food color; that gorgeous hue is all thanks to real ingredients like butter and eggs. Top with a fluffy-rich chocolate buttercream frosting for maximum yum.

by: Tablespoon Kitchens

Updated Mar 13, 2018

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Ingredients

Cake

2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
1 cup milk

Frosting

1 cup butter, softened
2 1/4 cups powdered sugar
1/3 cup unsweetened baking cocoa
2 tablespoons milk
1 teaspoon vanilla

Steps

1

Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
2

In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture, scraping side of bowl occasionally. Spread batter evenly in pan. Tap cake pan on counter 2 or 3 times to eliminate air bubbles from batter.
3

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4

In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Expert Tips

tip 1
For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.
tip 2
Measure ingredients accurately, and add them in the order listed in the recipe to ensure success.

Nutrition Information

290 Calories, 16g Total Fat, 2g Protein, 33g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 290

Calories from Fat: 150

Total Fat: 16g; 25%

Saturated Fat: 10g; 51%

Trans Fat: 1/2g

Cholesterol: 65mg; 22%

Sodium: 180mg; 8%

Potassium: 60mg; 2%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 0g; 0%

Sugars: 24g

Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

There’s something to be said for boxed yellow cake mix, but there’s also something so satisfying about making a cake from scratch. Bonus points if the frosting is also homemade! This chocolate buttercream frosting is rich in flavor and in texture, thanks to the high fat content of butter. Buttercream frosting is sturdier than whipped frosting or icing so it works well for cakes especially. It can also sit at room temperature and doesn’t have to be refrigerated. For ultimate success, make sure you use unsalted butter and soften it before adding it in with the other ingredients. You can certainly take the frosting part of this recipe and use it on any yellow cake, even boxed cake! Now that you have this foolproof frosting, master the technique of frosting a cake.