This buttery yellow sheet cake is simple and straightforward. Made from basic ingredients, it’s soft, tender, and perfectly moist. Baked in a half sheet pan or quarter sheet pan, this classic birthday cake doesn’t require any special assembly or decoration. Top with my creamy and rich chocolate fudge frosting.
If you’re not making confetti cake, this buttery yellow cake with rich chocolate frosting is the quintessential treat for your birthday candles this year. After plenty of recipe testing, I landed on a simple combination of basic ingredients that yield a tender and flavorful cake crumb.
You know the super moist cakes that stick to your fork? That’s what this is!
This Yellow Sheet Cake Is:
- Simple to make, assemble, and decorate
- Flavorful and moist
- Extra buttery and soft
- Perfect for a half sheet or quarter sheet pan
- Covered in fudge-like chocolate frosting
Best Ingredients to Use for Yellow Sheet Cake & Why
- Cake Flour: Cake flour produces a wonderfully light and cakey crumb. I highly recommend it. If you don’t have cake flour, you can use this DIY cake flour substitute.
- Baking Powder & Baking Soda: I used to make this cake as written below, but with 1 teaspoon of baking soda. (No baking powder.) In recent years, I began using a particular mix of baking powder and baking soda. This change is in the recipe below. The crumb was instantly lifted and the cake was even fluffier. Note: I use a *touch* extra baking powder here than in my layered yellow cake.
- Salt & Vanilla Extract: Flavor.
- Unsalted Butter: Like vanilla cake, creamed butter and sugar is the base of this yellow sheet cake. There’s simply no other way to achieve the same cakey and soft crumb. (For denser cakes, such as carrot cake, we use oil since we’re looking for a different texture.) Make sure you are using proper room temperature butter.
- Granulated Sugar: Sweetens the cake.
- Eggs: My layered yellow cake uses whole eggs, plus additional egg yolks. In that recipe, I also whip egg whites into peaks before folding into the cake batter. Layer cakes require a little more finesse because you’re stacking cakes on top of one another, squishing them down. I don’t find either addition (more egg yolks and whipped egg whites) necessary here. However, feel free to mix in just the egg yolks where you add the whole eggs in the written recipe below. Then whip the egg whites separately before folding into the batter after you add the milk. I don’t take that extra step here though.
- Sour Cream: Sour cream promises a tender cake crumb. Plain yogurt works as a substitute if needed.
- Whole Milk: Liquid is key in most cakes because it thins out the batter. You can use nondairy or lower fat milks in a pinch, but the cake’s texture isn’t as rich or moist.
I use the same ingredients in my yellow cupcakes, too.
Check out this chocolate fudge frosting! It’s the same frosting I use for my piñata cake. (Another cake that’s perfect for a birthday celebration.) What I love most about this particular frosting is that it’s dense and smooth, not whipped or fluffy like I usually make it.
The recipe yields enough for a thick layer of frosting.
The Many Benefits of Sheet Cakes
I love sheet cakes because they feed a large crowd, bake up fast, and cool pretty quickly. There’s also no assembly required or special decorating techniques needed.
I call sheet cakes the fuss-free cakes.
You can use a 9×13-inch cake pan for a quarter sheet cake or a 12×17-inch sheet pan for a half sheet cake (pictured below). The quarter sheet cake, which is pictured above, is thicker and requires a little longer in the oven. Both bake times are included below. If sheet cakes are your preference too, try this cookies and cream cake, apple cake, zucchini cake, or funfetti sheet cake next!
Yellow Sheet Cake with Chocolate Fudge Frosting
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours
- Yield: half sheet serves 25, quarter sheet serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
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.
Ingredients
- 2 and 1/4 cups (266g) cake flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (300g) 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 (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 3/4 cup (62g) natural unsweetened or dutch-process cocoa powder
- 1/2 cup (120ml) whole milk
- 1 Tablespoon light corn syrup*
- 1 and 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- optional: rainbow sprinkles
Instructions
- Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17-inch half sheet pan or a 9×13-inch quarter sheet pan. Set aside.
- Whisk the cake flour, baking powder, 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 and sugar together on high speed for 3 full minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Turn the mixer down to medium-high speed and beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the sour cream.
- Add 1/2 of the cake flour mixture/dry ingredients and 1/2 of the milk and beat on low speed until combined. Add the remaining dry ingredients and milk and beat on low speed until combined. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
- Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. For a 12×17-inch sheet cake, bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. For a 9×13-inch sheet cake, bake for 36-40 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. With either size, make sure you rotate the cake pan once or twice during bake time.
- Remove from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake cools, make the frosting.
- 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 2 minutes. Using a fine mesh strainer, sift the confectioners’ sugar and cocoa together. Add the sugar/cocoa mixture to the butter, then beat on low speed for 20 seconds. Stop the mixer, then add the milk, corn syrup, vanilla, and salt. Beat on medium-high speed for 2 minutes. If the frosting is too thick, beat in an extra splash of milk.
- Frost cooled cake and top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted right before serving. Frosting can also be made 1 day ahead of time. Cover tightly and refrigerate overnight. Bring frosting to room temperature, then beat the frosting on medium speed for a few seconds so it’s creamy again. Adding a splash of milk will help thin the frosting out, if needed. Frosted or unfrosted cake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 12×17-inch Half Sheet Pan or 9×13-inch Quarter Sheet Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Fine Mesh Strainer | Icing Spatula
- Cake Flour: Cake flour produces an extra light cake. I recommend it, especially if making the thicker 9×13 inch cake. If desired, you can use the same amount of all-purpose flour instead. The original recipe was written with all-purpose flour. Or you can try this cake flour substitute.
- Sour Cream: Full-fat sour cream lends the best flavor. You can substitute plain yogurt in a pinch. I suggest a full-fat variety.
- Milk: For a rich and moist cake, I highly recommend whole milk. You can use lower fat or nondairy milk in a pinch, but the cake won’t taste as rich or moist. You can use buttermilk instead, too. I recommend whole milk or even half-and-half in the frosting, but lower fat or nondairy milk works in a pinch.
- Corn Syrup: A little corn syrup makes the frosting uniquely glossy and shiny. You can leave it out if you’d like.
- Yellow Cupcakes: You can use this cake batter to make about 20 cupcakes. I also have a yellow cupcakes recipe that produces the same buttery moist texture and flavor. If using this cake batter, follow the same baking instructions as the yellow cupcakes.
- Yellow Layer Cake: Here is my layered yellow cake recipe.
Reader Comments and Reviews
Is it ok to add sprinkles to the cake batter? I see elsewhere on the site you recommend “the perfect white cake” for a sprinkle sheet cake, so wondering if this cake is maybe too dense for sprinkles? Thanks!
Hi Ellen, you can add sprinkles here!
Cake turned out great ! Used 3/4 vegetable oil instead of butter .
Hi! I’m going to make it for 20-30 people for a birthday party… can I double it and make two layers of 9×13″ cake? I don’t have a larger sheet pan/baking tin… (I will need to get it out of the sheet pan of course – am thinking baking paper at the bottom will do the trick?)
Hi Simone, we don’t recommend it. It would be very heavy and overly thick. If you’re able to borrow a second 9×13-inch pan, it would be better to just make two cakes. Or, you could make one of these cakes and then a batch of yellow cupcakes as well.
Can make a six inch cake with this recipe
Hi Terry, use the amounts from this yellow cupcakes recipe–that makes the amount of batter you need for a 3-layer 6-inch cake.
Recipe doesn’t distinguish the quantity of ingredients for the 1/2 and 1/4 sheet pans. Is it the same or should the quantity be doubled?
Hi Georgia, The quantities are the same for both. The quarter sheet cake is thicker and requires a little longer in the oven.
AMAZING! you could not have down better!
My mother used to bake yellow cakes with chocolate frosting – always from a box. I wanted to learn how to make one from scratch, and this one came out AMAZING. I was nervous because I saw comments about a thin layer, or it overflowed, etc. I followed all instructions exactly, and it was perfection. It brings me back to childhood with an elevated twist. Thank you!
Hi!
What recipe would you recommend making for a 13×18 sheet cake? (Vanilla)
Hi Rylee! We would use our vanilla sheet cake recipe, but we’re unsure of quantities needed for that size pan. Here’s our cake pan sizes and conversions guide!
Hi there, my store only had 12×15 sheet cake pan. Can you tell me if baking time and temperature need to be adjusted? Thank you. I love your recipes and have had good results with the others that I’ve tried
Hi JGski, the oven temperature can stay the same. Since the cake will be thicker, a couple extra minutes to the bake time will be helpful. I’m unsure of the exact amount of time. Use a toothpick to test for doneness, or lightly poke your finger into the top of the cake. If the cake bounces back without leaving an indent, it’s done.
Just made the frosting. It is amazing! Can not wait to slice the cake.
The crumb on this cake was wonderful, moist and flavorful.
Hi! can i make this with gluten free flour?
Hi Rachel, we don’t have any experience swapping cake flour with gluten free flour, so we’re unsure of the exact results or any additional tweaks that may be needed. Let us know if you decide to try it!
if i wanted to bake these in mini 4 inch pans, could i do that? how would it affect the bake time? and how many would it make if i halved the recipe?
Hi Lily, you can use this batter to make 4-inch cakes by filling your pans half way. We’re unsure of the exact bake time for that size, so keep a close eye on them and use a toothpick to test for doneness. You can bake them at 350 degrees. Depending on how many you are looking to make, you could use our yellow cupcakes batter instead. This cake pan sizes and conversions guide may be helpful for you as well. Happy baking!
Wonderful Cake and Frosting – I love your recipes!!
I followed the recipe exactly as indicated, turned out great!
Made this for my daughter’s birthday party after making it a few months ago for my son’s. It’s a great cake with a classic, delicate vanilla flavor and lovely texture. As with many simple recipes, following the directions carefully and using good ingredients are both key to success. I used AP flour both times because I wasn’t able to get cake flour. I made it in a half sheet the first time and a 9×13 the second time, and both cakes came out as hoped, but my personal preference is for the 9×13; the frosting recipe will make extra in that case. My kids love this cake and we do, too. I saw a few children eat the frosting and throw out the cake, but what can you do? Some kids don’t know what’s good. Next time I’ll offer frosting cups for the few barbarians and not waste perfectly tender vanilla cake on them.
Hi! I just baked this for my dad’s 90th birthday tomorrow. Frosting tastes great and cake batter was good but it didn’t rise very much at all. I made it in a half sheet pan. Should I have doubled the recipe?
Thanks!
Hi Amy, you can see pictures of this cake baked in a 12×17 inch half sheet pan above (the photo of the cake on the round wooden plates). It’s thinner than if using a 9×13 inch pan – around an inch high before frosting. If you’d like to adjust the recipe for a thicker cake, our Cake Pan Sizes & Conversions post might be helpful!
My cake turned out to be a very strange sticky liquid with a very hard sugar cookie top and bottom. Extremely strange. I bake often and was skeptical about some of the ingredient amounts (4 cups of sugar) but tried it anyway because I usually like Sally’s recipes. it turned out absolutely inedible. Huge waste of time and ingredients. I baked it in a 9×13 pan with brand new baking soda and baking powder and a I followed the recipe to a T. Now my oven is covered in burnt batter because it bubbled out of the pan.
Hi Bri, just making sure you didn’t use 4 cups of sugar in the cake? You need 1 and 1/2 cups in the cake batter. The 4 and 1/2 cups of confectioners’ sugar is for the frosting. The recipe as written doesn’t make a larger-than-normal amount of cake batter for a 9×13-inch pan; it should not be overflowing. Were you using a smaller pan by chance?
Mine was the same way and I didn’t even make the frosting. Not upset but I just want to troubleshoot:)
This came out perfect for me. I used a 1/2 sheet pan to make bite sized squares. It was a hit!
Thank you!
I made the yellow sheet cake ,it came out very greasy and did not rise as it should have. I tried the recipe 3 times all my ingredients were fresh . It was such a waste of time and ingredients. I usually have very good luck with all your recipes I try. I was very disappointed.
Hi Terry, we’re so sorry to hear you were disappointed with this cake. Was the batter over mixed by chance? That can cause cakes to bake up squat and dense. We’d also make sure that your baking powder and baking soda are fresh—we find they can start to lose their power after about 3 months, even if not technically expired. This post on how to prevent dry and dense cakes will also be a helpful resource. Thank you for giving this one a try!
Ew – came out dense and buttery. Not servable. Waste of effort and ingredients. So disappointed!
Yeah same! Really dense and overly sweet and greasy. I could only eat a couple bites. Not sure what went wrong, since the only thing I changed was to use plain, full fat yogurt instead of sour cream.
Has anyone tried this as the base for a tree leches cake? I have a recipe that uses yellow box cake for the base, but have always wanted to do it from scratch instead. I’m going to try it! But am curious if anyone else has done so already. Hoping this will soak up all those milks and still stay nice and cakey.
We haven’t tested it, but that sounds wonderful, Heather!
Literally the best tres leches is on averiecooks.com … it’s a whole different cake- egg whites and yolks separated. If you use a regular cake recipe it’ll be soggy. Hope this helps!
Well to further confuse things, whereas some commenters said their 9×13” pan was over flowing mine came out and is about 1.25” thick. I used the baking powder and 266 grams of cake flour but it’s a lot thinner than I expected. I’m making a 2nd one right now and was planning on layering but now I’m thinking i will need to do a 3rd! It’s for my daughter’s birthday and hoping it’s not super dense… but it probably is. Le sigh…
Hi Mara, we’re happy to help troubleshoot. Did you use the 1/4 teaspoon of baking soda as well? Make sure your baking soda and baking powder are fresh (we find they start to lose power after about 3 months or so, even if not technically expired). Be careful not to over mix the batter as well, as it can cause the cake to bake up squat and dense. Hope this helps for your next batch!
Thanks for the quick reply. I did use the 1/4 teaspoon of baking soda… I’m wondering if my cake flour was just not as dense as all purpose flour. I’m frosting it tonight and will see how it turned out.
Perfect recipe even with a few minor substitutions for ingredients I didn’t have on hand (plain Greek yogurt for sour cream and half and half for milk). Nice crumb texture and delicious flavor.
Could I substitute the vanilla extract for almond extact? Also should I double the recipe for a 12×18 pan (half sheet). My pan is 2 inches deep and I want the cake to sit tall like the 9×13 picture
Hi Erica, we wouldn’t replace all the vanilla with almond, but you can swap 1 teaspoon of vanilla with almond for an almond flavor. Here’s everything you need to know about cake pan sizes and conversions.
Thank you!
After 10 years of trying to master yellow cake with chocolate frosting for my husband’s birthday, this was finally the winner! The texture and flavor were delightful. Thank you so much for this recipe!
Excellent recipe. 5 stars. Cake flour keeps it light but rich. Moist with superb crumb. Not too sweet; doesn’t need corn syrup and I skipped the sprinkles too. Easy to make. Baked in 9×13 metal pan for exactly 36 minutes. This made the perfect birthday cake for my husband, family and friends. Served 7 generously, with extra pieces for everyone to take home. My brother has already asked for this cake for his birthday in July. This recipe is a keeper. Thanks.
Another question… Would I be able to use melted chocolate in this frosting recipe instead/with the cocoa powder, or would it make it really soft?
Hi Addie! It is best to stick with cocoa powder for this frosting. It has wonderful chocolate flavor!
Hi! I LOVE all of your recipes, and I already found another great one. I was wondering what I should do if I want to make a 9×13 inch cake, and I was planning on having it with two layers. But I was going to take it out of the pan and frost the sides. Would this recipe work fine? Thank You!
Hi Addie, You could bake this in 2 9×13 pans and layer them. We do recommend making two separate batches rather than doubling, though. Enjoy!
Perfect! That will work great. Thank you so much for taking the time to read and respond! ❤️
I haven’t tasted the cake yet…I made it for tonight’s Easter Dinner dessert. And I replaced the eggs with milk so I don’t know how it’ll compare to the original. However, I HAVE tasted the frosting, and it is hands down the creamiest, fluffiest, richest frosting I’ve ever made. Absolutely gorgeous. It will be my new go-to recipe!
Okay, the cake was as superb as the frosting…hands down, the best “I want cake but not chocolate cake” I’ve ever had. It’s buttery and moist and tender with a nice velvety crumb. Husband said it might be the best cake I’ve ever made, which is saying a lot because I make all my cakes from scratch. Bravo, a new go-to recipe!
1/2 Cup Milk for the frosting?! That’s way too much!