Get ready to transform your kitchen into a bakery of dreams with this mouthwatering Yellow Sheet Cake that's about to become your new go-to dessert! Imagine cutting into a perfectly moist, golden cake topped with a rich, glossy chocolate fudge frosting that will make your taste buds dance with joy. Whether you're hosting a family gathering, celebrating a special occasion, or simply craving a slice of pure comfort, this recipe promises to be your ultimate crowd-pleaser that looks like it came straight from a professional bakery - but with the love and warmth of a home-cooked treat!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder (for frosting)
- 1/4 cup butter (for frosting)
- 1/4 cup milk (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch sheet cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour and baking powder to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Pour the cake batter into the prepared sheet pan, spreading evenly with a spatula to create a smooth surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the chocolate fudge frosting, melt butter in a saucepan over low heat. Add cocoa powder and stir until smooth.
- Remove from heat and gradually mix in powdered sugar and milk, whisking until the frosting is glossy and spreadable.
- Once the cake is completely cool, spread the chocolate fudge frosting evenly over the top using an offset spatula.
- Let the frosted cake set for 30 minutes before cutting into 12 equal servings.
Tips
- • Room temperature ingredients are key! Make sure your butter, eggs, and milk are at room temperature for the smoothest, most even cake batter. • Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender and light. • Use an offset spatula for the smoothest frosting application, creating that bakery-perfect finish. • For extra moisture, you can brush the cake layers with a simple syrup before frosting. • Allow the cake to cool completely before frosting to prevent the chocolate fudge from melting. • Store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness. • For a professional touch, use a hot knife (dipped in hot water and wiped dry) when cutting clean, smooth slices.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
