Yellow Sheet Cake with Chocolate Frosting

Yellow sheet cake with chocolate frosting always brings me back to a birthday party I hosted for a friend when I wanted something simple, nostalgic, and guaranteed to make everyone smile so I whipped up a fluffy yellow cake and topped it with a thick, glossy layer of chocolate frosting. I still remember seeing the first slice being cut, with the rich frosting sliding slightly over the soft, buttery cake, and knowing immediately that it was a total hit.

Since then this yellow sheet cake with chocolate frosting has become my go-to for celebrations, potlucks, or just because I want a sweet, classic treat so it’s the kind of cake that makes any day feel special and I’m so excited for you to make it and share it with the people you love.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – The perfect foundation for a light, fluffy cake crumb.
• Granulated sugar – Adds sweetness and keeps the cake tender.
• Baking powder – Helps the cake rise beautifully.
• Salt – Balances the sweetness and enhances flavor.
• Unsalted butter – Gives richness and moisture.
• Eggs – Add structure and make the cake light and airy.
• Whole milk – Keeps the cake soft and moist.
• Vanilla extract – Brings warmth and classic flavor.
• Semi-sweet chocolate chips – The base for the smooth frosting.
• Heavy cream – Makes the frosting ultra-creamy and spreadable.
• Powdered sugar – Sweetens and thickens the frosting.
• Pinch of salt – For balancing the chocolate flavor.

Tools You’ll Need

• Mixing bowls – For combining dry and wet ingredients separately.
• Electric mixer or stand mixer – Makes creaming the butter and sugar easy and smooth.
• Measuring cups and spoons – To ensure precise baking.
• 9×13-inch baking pan – Classic size for sheet cakes.
• Offset spatula – Perfect for smoothing that beautiful frosting.
• Wire rack – For cooling the cake evenly.

Instructions

Step 1: Prep the oven and pan

I start by preheating my oven to 350°F and greasing a 9×13-inch pan with butter or nonstick spray, then lightly dusting it with flour.

Step 2: Mix dry ingredients

In a bowl, I whisk together the flour, baking powder, and salt to ensure everything is evenly distributed.

Step 3: Cream butter and sugar

In a separate large bowl, I cream the butter and sugar together using an electric mixer until light and fluffy. Then I beat in the eggs one at a time, mixing well after each addition, and add the vanilla extract.

Step 4: Add dry ingredients and milk

I add the dry ingredients to the butter mixture in batches, alternating with the milk, mixing just until combined so the cake stays tender.

Step 5: Bake the cake

I pour the batter into the prepared pan and smooth the top. Then I bake for about 30–35 minutes, or until a toothpick comes out clean. I let it cool completely on a wire rack before frosting.

Step 6: Make the frosting

In a saucepan, I heat the heavy cream until just simmering, then pour it over the chocolate chips in a bowl. I let it sit for a few minutes, then stir until smooth. Once slightly cooled, I beat in powdered sugar and a pinch of salt until fluffy.

Step 7: Frost and serve

I spread the chocolate frosting evenly over the cooled cake using an offset spatula, making those pretty swirls on top. Then I slice and serve!

Tips

If you want to make it extra special, I recommend adding a layer of raspberry jam under the frosting for a fun surprise. You can also sprinkle chopped nuts or colorful sprinkles on top for extra texture and celebration vibes. Always make sure the cake is completely cool before frosting to avoid melting.

Ways to Serve

I love serving yellow sheet cake with chocolate frosting at birthday parties, cookouts, or as a sweet ending to a casual dinner. It’s also perfect with a scoop of vanilla ice cream or a cold glass of milk.

Frequently Asked Questions

Can I make yellow sheet cake with chocolate frosting ahead of time?

Yes! You can bake the cake a day in advance and frost it before serving.

Can I freeze this cake?

You can freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw and frost before serving.

How do I store leftovers?

Cover and keep at room temperature for up to 3 days or in the fridge for up to 5 days.

See You in the Kitchen

I hope you give this yellow sheet cake with chocolate frosting a try! It’s the ultimate nostalgic treat that always brings big smiles and happy memories. Let me know how it turns out and share your own creative twists below! Don’t forget to save this recipe for your next celebration or sweet craving.

Happy Cooking!

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