Yellow Sheet Cake with Chocolate Frosting

This easy yellow sheet cake recipe is perfect for any occasion! It’s moist, fluffy, and topped with a rich chocolate buttercream frosting.

Is there anything more classic than a yellow sheet cake with chocolate frosting? This recipe is easy to follow, and results in a delicious and moist cake that everyone will love. Whether you’re serving it for a special occasion or just because, this cake is sure to be a hit!

If you are looking for a buttery yellow sheet cake with a tender crumb to feed a lot of people, then this is the classic yellow cake recipe you want! It’s made with simple ingredients, and it’s a real crowd pleaser – it’s sure to be your favorite recipe for buttery yellow cake.

The recipe is simple to follow and calls for ingredients that are likely already in your pantry. So go ahead and give it a try! You won’t be disappointed. 🙂

How to Store Leftover Yellow Sheet Cake

If you have leftover yellow sheet cake, you can store it on the counter for up to three or four days in an airtight container or covered in plastic wrap. You can also store it in an airtight container in the fridge for up to a week.

I would recommend storing the cake at room temperature though as the fridge can dry out the cake quickly.

You can also freeze the cake for up to three months.

To freeze, wrap the cake in aluminum foil or plastic wrap and place it in a sealed freezer bag. When you’re ready to eat it, thaw the cake in the fridge overnight or at room temperature for a few hours.

About the Ingredients for Yellow Sheet Cake

For the best results, make sure you use room temperature ingredients.

Butter – It is best to use unsalted butter and then add salt for the best flavour. That said, I often make cakes with what I have on hand, and that is generally salted butter and that works well too. Just omit the additional salt.

Sugar – Just plain white granulated sugar.

Eggs – Make sure your eggs are room temperature before starting.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Oil – I find that butter is needed with a yellow cake for the flavour, but it can give a less moist crumb. Using part butter and part oil gives you the best of both worlds.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.

Baking powder & soda – Leavens the cake, make sure they are still active so your cake rises perfectly.

Salt – Helps to balance all the flavours and make em shine.

Milk – You can use any milk of your choice, but whole milk will give the best flavour. Make sure it is room temperature.

For the homemade chocolate frosting recipe we use powdered sugar, butter, vanilla extract, and milk. You can also use a container of chocolate frosting if you want a shortcut.

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How to Make Yellow Sheet Cake with Chocolate Frosting

Yields: 12 servings | Prep time: 15 minutes | Baking time: 30 minutes

Ingredients: 

• 1 cup unsalted butter, room temperature
• 1¼ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons real vanilla extract
• ½ cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup whole milk, room temperature

For the Chocolate Buttercream Frosting:

• 1 cup unsalted butter, room temperature
• ½ cup cocoa powder
• 16-oz. powdered sugar
• 1-2 Tablespoons whole milk
• 1 teaspoon real vanilla extract

Directions: 

Preheat oven to 350°F and grease or spray a 9” x 13” pan with non-stick cooking spray. Set aside.

Cream the butter and sugar in a large mixing bowl until well blended.

Add in the eggs, vanilla, and oil and mix to combine.

Slowly mix in the dry ingredients and mix on low speed until just blended.

Slowly mix in milk.

Pour the cake batter into the prepared pan and spread it out evenly with a spatula. Place in the pre-heated oven and bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Remove from oven and cool completely.

To make the chocolate frosting, mix the butter and cocoa powder in the bowl of a stand mixer using the whisk attachment until well blended. (Or use a handheld mixer and a large mixing bowl.)

Add the powdered sugar and mix on low-speed until all of the sugar is combined.

Stir in milk and vanilla extract to reach desired consistency.

Smooth the frosting over the cooled cake using an offset spatula.

Slice and serve. Enjoy!

Thanks for following along with our recipe! We hope you enjoy making and eating this delicious yellow sheet cake with chocolate frosting.

If you have any questions or feedback about this easy sheet cake recipe, please let us know in the comments below. And be sure to share your photos of your finished homemade cake on social media using the hashtag #rosemaryandmaple. Happy baking!