How To Make Moist Sheet Cake with Chocolate Frosting
Made with simple ingredients, this fluffy and moist yellow sheet cake is topped with sweet and decadent chocolate fudge frosting for a fuss-free dessert.
Serves:
Ingredients
- 2¼cupscake flour,spoon and leveled
- 2¼tspbaking powder
- ¼tspbaking soda
- ½tspsalt
- 1cupunsalted butter,softened to room temperature
- 1¾cupsgranulated sugar
- 2large eggs,at room temperature
- 2tsppure vanilla extract
- ½cupsour cream,at room temperature
- 1cupwhole milk,at room temperature
For Chocolate Fudge Frosting:
- 1cupunsalted butter,softened to room temperature
- 4½cupsconfectioners’ sugar
- ¾cupcocoa powder,natural unsweetened or Dutch-process
- ½cupwhole milk
- 1tbsplight corn syrup
- 1½tsppure vanilla extract
- ⅛tspsalt
- rainbow sprinkles,optional
Instructions
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Preheat oven to 350 degrees F. Generously grease a 9×13-inch quarter sheet pan. Set aside.
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Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
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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.
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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.
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Add ½ of the cake flour mixture-dry ingredients and ½ 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.
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Whisk batter by hand to make sure there are no lumps at the bottom of the bowl.
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Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer.
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Bake for 36 to 40 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Make sure to rotate the cake pan once or twice during bake time.
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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.
Chocolate Fudge Frosting:
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Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed for about 2 minutes until pale, smooth, and creamy.
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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.
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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.
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Frost cooled cake and top with sprinkles.
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Slice and serve.
Nutrition
- Calories: 722.61kcal
- Fat: 35.32g
- Saturated Fat: 21.83g
- Trans Fat: 1.24g
- Monounsaturated Fat: 9.26g
- Polyunsaturated Fat: 1.57g
- Carbohydrates: 100.81g
- Fiber: 2.43g
- Sugar: 76.73g
- Protein: 5.69g
- Cholesterol: 120.38mg
- Sodium: 253.11mg
- Calcium: 133.93mg
- Potassium: 186.62mg
- Iron: 2.95mg
- Vitamin A: 303.01µg
- Vitamin C: 0.09mg
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