Description
A delightful and moist yellow sheet cake topped with rich chocolate fudge frosting, perfect for any occasion.
Ingredients
Scale
- 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
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (for frosting)
- 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 (for frosting)
- 1 Tablespoon light corn syrup
- 1 and 1/2 teaspoons pure vanilla extract (for frosting)
- 1/8 teaspoon salt (for frosting)
- Optional: rainbow sprinkles for decoration
Instructions
- Preheat your oven to 350°F (177°C) and grease a 12×17-inch half sheet pan or a 9×13-inch quarter sheet pan.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Using a mixer, beat the softened butter and granulated sugar on high speed for three minutes.
- Add the eggs and vanilla extract, mixing on medium-high speed until combined.
- Mix in the sour cream until fully incorporated.
- Add half of the cake flour mixture and half of the milk, beating on low speed until just combined. Repeat with the remaining flour and milk, mixing gently until smooth.
- Pour the batter into the prepared pan, spreading it into an even layer.
- Bake for 20-22 minutes for the 12×17-inch pan or 36-40 minutes for the 9×13-inch pan, until a toothpick comes out clean.
- Let the cake cool in the pan on a wire rack.
- To make the frosting, beat softened butter in a clean bowl until pale and creamy. Sift confectioners’ sugar and cocoa powder together and add to the butter. Beat on low speed for about 20 seconds.
- Add milk, corn syrup, vanilla, and salt to the frosting mix, beating on medium-high speed until smooth.
- Once the cake is cool, frost the top with chocolate fudge frosting and add rainbow sprinkles if desired.
- Slice the cake into squares and serve.
Notes
Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the unfrosted cake wrapped tightly in plastic wrap for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg