Best Yellow Sheet Cake With Dark Chocolate Buttercream Recipes

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YELLOW SHEET CAKE WITH CHOCOLATE FUDGE FROSTING



Yellow Sheet Cake with Chocolate Fudge Frosting image

The ultimate birthday cake is right here! This yellow sheet cake with chocolate fudge frosting is the only yellow cake recipe you'll ever need.

Provided by Sally

Categories     Cake

Time 2h

Number Of Ingredients 18

2 and 1/4 cups (266g) cake flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (230g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) 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 (230g) unsalted butter, softened to room temperature
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
1 Tablespoon light corn syrup*
1 and 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
optional: rainbow sprinkles

Steps:

  • Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet pan or a 9×13 inch quarter sheet pan. Set aside.
  • Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the sour cream.
  • Add 1/2 of the cake flour mixture/dry ingredients and 1/2 of the milk and beat on low speed until combined. Add the remaining dry ingredients and milk and beat on low speed until combined. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
  • Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. For a 12×17 inch sheet cake, bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. For a 9×13 inch sheet cake, bake for 36-40 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. With either size, make sure you rotate the cake pan once or twice during bake time.
  • Remove from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake cools, make the frosting.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy, about 2 minutes. Using a fine mesh strainer or sieve, sift the confectioners' sugar and cocoa together. Add the sugar/cocoa mixture to the butter, then beat on low speed for 20 seconds. Stop the mixer, then add the milk, corn syrup, vanilla, and salt. Beat on medium-high speed for 2 minutes. If the frosting is too thick, beat in an extra splash of milk.
  • Frost cooled cake and top with sprinkles. Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days.

YELLOW SHEET CAKE WITH CHOCOLATE FROSTING



Yellow Sheet Cake With Chocolate Frosting image

This is the kind of dessert worth dreaming about: a buttery yellow cake topped with a chocolate-sour cream frosting, made doubly rich with cocoa powder and melted chocolate. The batter may seem thin when you spread it in the pan, but, once baked, it rises to perfection. It's not a towering, lofty cake - it's not meant to be - but when it's covered with a generous layer of frosting, it makes for the ideal cake-to-icing ratio. For a perfect cake, make sure designated "room temperature" ingredients truly are; this helps ensure that the batter is fully incorporated so the cake bakes evenly.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 45m

Yield One 9-by-13-inch cake

Number Of Ingredients 18

Nonstick cooking spray
3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups/250 grams granulated sugar
2 large eggs plus 1 large egg yolk, at room temperature
1 tablespoon vanilla extract
1 1/2 cups/190 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup/180 milliliters whole milk
3/4 cup/170 grams unsalted butter, at room temperature
2 1/2 cups/310 grams confectioners' sugar
1/2 cup/45 grams cocoa powder
1/2 cup/120 milliliters sour cream
2 ounces/55 grams bittersweet chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
Pinch of fine sea salt
Sprinkles, for finishing (optional)

Steps:

  • Lightly grease a 9-by-13-inch pan with nonstick spray. Heat the oven to 350 degrees.
  • Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, then the egg yolk, scraping the sides of the bowl after each addition. Mix on medium speed until fully incorporated, about 1 minute. Add the vanilla extract and mix to combine, 15 to 30 seconds.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about 1/3 of the flour mixture to the mixer and mix on low speed until incorporated, about 30 seconds. Add about half the milk and mix on low speed until incorporated, about 15 seconds more. Repeat with another batch of flour mixture, the remaining milk, then the remaining flour mixture until fully incorporated.
  • Transfer the batter to the prepared pan and spread in an even layer. Bake until a toothpick inserted into the center comes out clean and the cake is golden and separating from the pan at the edges, 30 to 35 minutes. Cool completely.
  • Meanwhile, make the frosting: Add the butter to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Remove the bowl from the electric mixer, and sift the confectioners' sugar and cocoa into the bowl with the butter. Stir with a spatula a few times to incorporate slightly. Return the bowl to the mixer and beat on medium speed until smooth and uniform in color, 1 to 2 minutes. Add the sour cream and melted chocolate and mix on low speed until combined, about 30 seconds. Add the vanilla and salt and mix to combine.
  • Spread the frosting on the cooled cake in an even layer. Garnish with sprinkles, if desired.

YELLOW SHEET CAKE WITH DARK CHOCOLATE BUTTERCREAM



Yellow Sheet Cake with Dark Chocolate Buttercream image

Here's a neat trick to ensure that your sheet cake bakes evenly--stud it with metal icing flower nails, which will conduct heat right to the center.

Provided by Chelsey White : Chelsweets : Food Network

Categories     dessert

Time 1h35m

Yield 20 servings

Number Of Ingredients 17

Nonstick baking spray, for the pans
1 1/2 sticks (170 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated sugar
4 large eggs (224 grams), at room temperature
3 cups (360 grams) cake flour
1 tablespoon (12 grams) baking powder
1 teaspoon (6 grams) fine kosher salt
1 cup (230 grams) buttermilk, at room temperature
1 tablespoon (12 grams) vanilla extract
1/8 cup (28 grams) vegetable oil
2 sticks (217 grams) unsalted butter, at room temperature
1/2 cup (50 grams) unsweetened baking cocoa, sifted
3 cups (340 grams) powdered sugar, plus additional as necessary
1/4 cup (60 grams) heavy cream, plus additional as necessary
4 ounces (114 grams) melted dark chocolate, cooled
1/4 teaspoon (2 grams) fine kosher salt
Rainbow sprinkles, for decorating

Steps:

  • For the yellow cake: Preheat the oven to 350 degrees F. Line a 9-inch-by-13-inch (quarter-sheet) pan with parchment paper, then spray with nonstick baking spray.
  • Place 2 metal flower nails in the center of the pan, flat-side down, a few inches apart. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed to incorporate air into mixture, about 2 minutes. Mix in the eggs on low speed, two at a time. Scrape down the sides of the bowl as needed with a rubber spatula.
  • Whisk together the cake flour, baking powder and salt in a separate bowl. Add a third of the dry ingredients to the butter mixture and mix on low speed. Mix in half of the buttermilk on low speed. Repeat this process, finishing with the last third of the dry ingredients. Mix in the vanilla extract and oil, then pour the batter into the prepared pan. Reposition the flower nails so that they're evenly spaced in the pan. Tap the pan on the counter to remove any air bubbles, then bake until a toothpick inserted in the center comes out clean or with a few moist crumbs, 25 to 26 minutes.
  • Allow the cake to cool in the pan for about 15 minutes, then carefully flip it onto a cooling rack to finish cooling.
  • For the dark chocolate buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and add the cocoa, then mix until the cocoa is fully incorporated and no clumps remain. Slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream. Mix in the melted dark chocolate, then the salt. Beat until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add an extra tablespoon of heavy cream. If it's too thin, add another 1/2 cup powdered sugar. Stir by hand with a rubber spatula for a couple minutes to make the frosting super smooth.
  • Remove the flower nails from the cake. Spread an even layer of chocolate buttercream on top of the cake, making swirls with an offset spatula. Top with rainbow sprinkles.

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