Yellow sheet cake is a classic American dessert with a tender, moist crumb and a rich, buttery vanilla flavor. This recipe yields a single-layer cake baked in a half-sheet pan, perfect for feeding a crowd at birthdays, potlucks, or any gathering. It’s topped with a simple chocolate buttercream, but you can easily customize it with your favorite frosting.
Ingredients
- 2 3/4 cups (350 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- For the chocolate buttercream:
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/4 cup (60 ml) heavy cream (or milk)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13×18-inch (half-sheet) baking pan with butter or nonstick spray, then line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 22–27 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back lightly when touched.
- Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert onto a cooling rack to cool completely before frosting.
- For the frosting: In a large bowl, beat the softened butter until smooth. Add the powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat on low speed until combined, then increase to medium-high and beat for 2 minutes until light and fluffy. If too thick, add a splash more cream.
- Spread the frosting evenly over the cooled cake. Slice and serve.
Tips
- Room temperature ingredients: Ensure your eggs and buttermilk are at room temperature. This helps the batter emulsify properly, resulting in a smoother, more even crumb.
- Don’t overmix: Once you add the flour, mix only until it’s incorporated. Overmixing develops gluten, which can make the cake tough.
- Buttermilk substitute: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using.
- Baking pan: If you don’t have a half-sheet pan, you can use a 9×13-inch pan; the cake will be thicker and may need 30–35 minutes of baking time. Adjust accordingly.
Serving Suggestions
Serve this yellow sheet cake as is, or dress it up with fresh berries, a dusting of powdered sugar, or a scoop of vanilla ice cream. It’s also great with a dollop of whipped cream. For a birthday, add colorful sprinkles on top of the frosting.
Variations
- Vanilla buttercream: Swap the cocoa powder for an equal amount of powdered sugar and add an extra teaspoon of vanilla for a classic vanilla frosting.
- Lemon yellow cake: Add the zest of one lemon to the sugar and rub it in with your fingers before creaming with butter. Replace the vanilla with 1 teaspoon lemon extract.
- Marble sheet cake: Divide the batter in half. Mix 2 tablespoons of cocoa powder into one half. Spoon the two batters into the pan in alternating dollops, then swirl with a knife.
- Add-ins: Fold in 1 cup of chocolate chips, chopped nuts, or shredded coconut before baking.
Storage and Reheating
Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving. You can also freeze the unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator before frosting. To reheat individual slices, microwave for 10–15 seconds to soften.
Frequently Asked Questions
Can I use cake flour instead of all-purpose? Yes, you can substitute cake flour for a lighter crumb. Use 3 cups (360 g) cake flour and reduce the baking powder to 1 teaspoon, as cake flour contains less protein.
Why did my cake stick to the pan? This usually happens if the pan wasn’t greased well or the parchment paper wasn’t used. Always line the bottom with parchment and grease the sides thoroughly.
Can I make this cake gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend. Add 1/2 teaspoon xanthan gum if your blend doesn’t already include it. The texture may be slightly denser.
How do I know when the cake is done? Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. The edges should also pull away slightly from the pan.
Can I use oil instead of butter? You can substitute melted coconut oil or vegetable oil for the butter, but the cake will have a slightly different texture—it will be more moist but less flavorful. Use 3/4 cup (180 ml) oil for 1 cup of butter.
Can I make this into cupcakes? Absolutely! Divide the batter into lined muffin tins, filling each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
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