In a world full of fast trends, let’s push those aside, slow down, and focus on the things we truly love. Nothing can ever compare to the classics, and Classic Yellow Sheet Cake is here to show you why! The timeless sweet, yellow cake makes a comeback, although, it’s always been there waiting for you to enjoy. Of course, it has to be topped with a sweet, chocolatey frosting and your favorite sprinkles to make sure you experience some sugary nostalgia. This tasty treat takes you back to the basics in the best way, and Classic Yellow Sheet Cake is the best reminder to find pleasure in the deliciously simple things in life!
Ingredients
For the cake:
- 2 1/4 cups cake flour, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup sour cream, room temperature
- 1 cup whole milk, room temperature
For the chocolate fudge frosting:
- 1 cup unsalted butter, room temperature
- 4 1/2 cups confectioners’ sugar
- 3/4 cup natural cocoa powder, unsweetened or Dutch-process
- 1/2 cup whole milk, plus more if needed
- 1 tablespoon light corn syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- rainbow sprinkles, optional, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Generously grease and lightly flour a 12×17-inch half-sheet pan.
Step 3 –In a large bowl, whisk the cake flour, the baking powder, the baking soda, and 1/2 teaspoon of the salt together.
Step 4 –Using a handheld or stand mixer fitted with a paddle attachment, beat 1 cup of the butter and the granulated sugar together on high speed, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
Step 5 –Turn the mixer down to medium-high speed and beat the eggs and 2 teaspoons of the vanilla extract into the butter mixture until combined. Scrape down the sides of the bowl with a rubber spatula as needed.
Step 6 –Beat the sour cream into the butter mixture.
Step 7 –Add 1/2 of the dry ingredients mixture and 1/2 cup of the milk to the butter mixture and beat on low speed until combined.
Step 8 –Add the remaining dry ingredients mixture and 1/2 cup of the milk to the butter mixture and beat on low speed until combined. Be sure not to overmix. The batter will be smooth, velvety, and slightly thick. To ensure there are no lumps at the bottom of the bowl, use a hand whisk.
Step 9 –Evenly spread the batter into the prepared baking pan.
Step 10 –Bake until the top is lightly browned and a toothpick inserted in the center comes out clean, ensuring to rotate the pan once or twice during the baking time, about 20-22 minutes
Step 11 –Allow the baked cake to cool in the pan on a wire rack.
Step 12 –While the cake cools, using a handheld or stand mixer fitted with a paddle attachment, beat the remaining butter on high speed until pale, smooth, and creamy, about 2 minutes.
Step 13 –In a separate bowl, using a fine mesh strainer, sift the confectioners’ sugar and the cocoa together.
Step 14 –Add the cocoa mixture to the butter mixture and beat on low speed, about 20 seconds.
Step 15 –Stop the mixer and add the remaining milk, the corn syrup, the remaining vanilla, and the remaining salt to the cocoa mixture.
Step 16 –Beat the frosting on medium-high speed, about 2 minutes. If the frosting is too thick, beat in an extra splash of the milk.
Step 17 –Spread the frosting over the cooled cake and top with the sprinkles.
Step 18 –Slice and serve.