Yellow Sheet Cake with Chocolate Fudge Frosting

Official long weekend starts RIGHT HERE!

Not only is this my favorite weekend of the year (oh hey, summer!), it’s also my birthday today. So this is like a double whammy of awesomeness right now. My plans for the day include:

…

Absolutely nothing at all.

After a year of seriously kicking my own butt, falling on my butt (I’m the worst skier, ever), traveling the country east to west north to south, hiring a marketing assistant, buying a home, and basically 365 days of NOT having my ducks in a row– I’m ready to close the chapter on 30 years old and begin putting my feet up at age 31.

Pass me a glass of champagne, will ya? Make it a bottle!

I’m finally feeling like myself again. Remember when I talked about being in a rut? I needed a break. Several, actually. The pressure of being your own boss and having zero boundaries between work and real life is scary. It feels like I need to climb a mountain every single day, but you know what? I’ve learned the fix to it all is to take care of myself. Maybe you can relate? Solutions: Schedule breaks. Close the office door. Go on a walk. Get some rest. Eat healthy. Get back into yoga. Sleep the heck in. Turn off the phone. Take the day off. Like really off. Outsource tasks because I can’t do everything. This is totally not the direction I wanted this yellow cake post to go in, but I’m almost done I swear!

I had the most exciting, crazy, hectic, blessed year yet and I can only imagine what age 31 will bring me. All I know is that I’m starting it with a fresh mind, a new place to call our home, a grateful heart, and two sweet dogs. I’m feeling on top again.

And with that, let’s eat cake!!

I’ve read many questions and comments about a basic yellow birthday cake recipe lately. And I’m just like “you’re reading my MIND” because is there truly a better birthday cake? Buttery yellow cake topped with smooth, rich, and creamy chocolate frosting that can only be comparable to fudge… this is a birthday essential. And this is how it’s going down because what I’m about to share is truly the best yellow cake I’ve ever made.

All super basic ingredients like eggs, flour, sugar, and milk. Sour cream balances out some sweet flavor and oh-my-heavens! The tender crumb it leaves! Sour cream is the little trick to a super moist, super rich cake– and it really makes a difference here. Make sure you use the full-fat stuff. The fat is what makes it taste good– and that’s what birthday cake is really all about, right? Nonfat sour cream is not invited.

You know the super moist cakes that stick to the fork? That’s what this is!

Will ya just check out this frosting? It’s the same frosting I use for my piñata cake. (Who I’d invite to any birthday shindig.) What I love most about this particular frosting is that it’s dense and smooth, not whipped or fluffy like I usually make it.

Just pure, glossy, fudgy frosting.

I love sheet cakes because they feed an army, bake up fast, and cool pretty quickly. I use a 12×17 half sheet pan, but this yellow cake batter will fit into a 9×13 too– just bake it longer.

Guys, it’s party time!

Seriously, where’s the champagne.

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Yellow Sheet Cake with Chocolate Fudge Frosting

★★★★★
5 from 1 reviews

• 
  Author: Sally


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  Prep Time: 30 minutes


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  Cook Time: 22 minutes


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  Total Time: 2 hours


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  Yield: serves 25-30


• 
  Category: Cake


• 
  Method: Baking


• 
  Cuisine: American

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Description

The ultimate birthday cake is right here! This yellow sheet cake with chocolate fudge frosting is the only yellow cake recipe you’ll ever need.

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Ingredients

• 2 and 1/4 cups (285g) all-purpose flour (spoon & leveled)


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup (230g) unsalted butter, softened to room temperature


• 1 and 3/4 cups (350g) granulated sugar


• 2 large eggs, at room temperature


• 2 teaspoons pure vanilla extract


• 1/2 cup (120g) sour cream, at room temperature*


• 1 cup (240ml) whole milk, at room temperature*

Chocolate Fudge Frosting

• 1 cup (230g) unsalted butter, softened to room temperature


• 4 and 1/2 cups (540g) confectioners’ sugar


• 3/4 cup (65g) natural unsweetened or dutch-process cocoa powder


• 1/2 cup (120ml) whole milk


• 1 Tablespoon light corn syrup*


• 2 teaspoons pure vanilla extract


• 1/8 teaspoon salt


• optional: rainbow sprinkles

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Instructions

1. Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside.


2. Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition until both are mixed in. On high speed, beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.


3. With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.


4. Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. Bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots. Remove from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake is cooling, make the frosting.


5. Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy – about 4 full minutes. Sift the confectioners’ sugar and cocoa together. On low speed, gradually add the sugar/cocoa mixture, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute. Turn the mixer up to medium-high speed and beat for 3 full minutes. If the frosting is too thick, add a splash more of milk.


6. Frost cooled cake and top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

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Notes

1. Make Ahead & Freezing Instructions: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of time– cover tightly and keep in the refrigerator. Frosted or unfrosted cake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.


2. Sour Cream: Full-fat sour cream lends the best flavor! You can use plain yogurt instead. I suggest a full-fat variety.


3. Milk: Whole milk is best– the fat is what gives this cake it’s wonderfully rich texture. You can use 2% instead– or even buttermilk!


4. Corn Syrup: This tiny bit of corn syrup makes the frosting uniquely glossy and shiny. You can leave it out if you’d like.


5. Different Size Cakes & Cupcakes: you can use this recipe to make a 9×13 cake. Same oven temperature, just bake for about 35-40 minutes. You can also use this recipe to make about 18-20 cupcakes. Fill cupcake liners halfway. About 20 minutes bake time, same oven temperature. For a yellow layer cake, I suggest a similar recipe: zebra cake. (Skip the chocolate batter/marbling part.)


6. Special Tools: 12×17 half sheet pan (I love these pans!)

Keywords: yellow sheet cake, yellow cake with chocolate frosting

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And another Franklin picture just because you asked or just because I’m too obsessed with him. You decide.

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