yellow sheet cake recipe

Written ByJenny Smyth Posted on
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The Best yellow sheet cake recipe

I’m so excited to share with you my favorite yellow sheet cake recipe that’s been a staple in our household for years. This moist and delicious cake is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a random Tuesday. I’ve made this recipe countless times, and it never fails to impress.

The best part is that it’s incredibly easy to make and requires minimal ingredients. My kids love helping me in the kitchen, and they always get excited when they see the finished product. The combination of the yellow color and the sweet vanilla flavor is just irresistible.

Plus, it’s a great way to get some added nutrition into our diet with the use of whole wheat flour. I’ve tried various versions of this recipe over the years, but this one remains my go-to. It’s a classic for a reason!

I’ve served it at potlucks, picnics, and even as a dessert for special events. The feedback has always been rave reviews, and I’m confident you’ll love it just as much as we do. The key to making this cake truly special is using high-quality ingredients and following the traditional technique of creaming the butter and sugar together until light and fluffy.

This step is crucial in developing the structure of the cake and giving it that tender crumb we all adore. Don’t skip this step, or you might end up with a dense and heavy cake. Another thing I love about this recipe is how versatile it is.

You can serve it as a snack, dessert, or even as a breakfast treat paired with fresh fruit or yogurt. It’s also an excellent option for those looking for a healthier dessert option since it uses less sugar than traditional recipes. Overall, this yellow sheet cake recipe is a timeless classic that will become a staple in your household just like it has in mine.

Classic Yellow Sheet Cake

4.6 from 849 votes

A moist and tender yellow sheet cake with a rich buttery flavor, perfect for birthdays or any celebration. This easy recipe yields a soft crumb and a golden brown top that pairs beautifully with chocolate or vanilla frosting.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup whole milk, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract

For the Frosting (optional)

1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup whole milk
2 teaspoons vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9×13 inch baking pan with butter or nonstick spray, then dust with flour and tap out the excess.
3In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
4Add the softened butter and beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
5In a separate bowl, whisk together the milk, eggs, and vanilla extract.
6Gradually pour the wet ingredients into the dry mixture while mixing on low speed, then increase to medium speed and beat for 2 minutes until the batter is smooth and thick.
7Pour the batter into the prepared pan and spread it evenly with a spatula.
8Bake for 22 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9Let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely.
10If frosting, beat the butter, powdered sugar, milk, and vanilla together until fluffy, then spread over the cooled cake.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Whisk
Rubber spatula
Cooling rack
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 280mg🌾Total Carbs: 56g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 5g

📝Notes

Tips: For extra moisture, substitute buttermilk for the whole milk. Ensure all ingredients are at room temperature for a smoother batter. Store the cake in an airtight container at room temperature for up to 3 days.

This yellow sheet cake recipe has been a trusted favorite in our household for years, and I’m confident it will become one in yours too.

Whether you’re looking for an easy dessert option or just something delicious to snack on throughout the day, this recipe delivers every time.

Plus, its versatility makes it perfect for any occasion – from family gatherings to special events.

❓ Frequently Asked Questions About Yellow Sheet Cake

Q: What type of flour should I use?

You can use either all-purpose flour or whole wheat flour for this recipe. If you prefer a more traditional taste, go with all-purpose flour. If you want to add some extra nutrition and flavor, try using whole wheat flour.

Q: Can I make this cake in advance?

Yes, you can make this cake ahead of time by baking it up to 24 hours in advance and storing it at room temperature.

Q: How do I store leftover cake?

You can store leftover cake at room temperature for up to 3 days or wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days.

Q: Can I freeze this cake?

Yes, you can freeze this cake for up to 2 months by wrapping it tightly in plastic wrap or aluminum foil and placing it in an airtight container.

Q: What if I don’t have buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon white vinegar or lemon juice.

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