Better than a boxed mix! #cakerecipe
This yellow sheet cake is soft, fluffy, and topped with a rich chocolate buttercream frosting. It’s an easy homemade cake recipe that’s perfect for birthdays, potlucks, or anytime you want a simple classic cake that everyone loves.
For the full printable recipe: https://www.bostongirlbakes.com/yellow-sheet-cake/
Ingredients
For the cake
3 ¼ cups (390 g) cake flour spooned and leveled
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick, 113 g) unsalted butter, softened to room temperature
½ cup (120 mL) canola oil or other neutral-tasting oil
2 cups (400 g) granulated white sugar
4 large eggs room temperature
2 teaspoons vanilla extract
1 ½ cups (360 mL) buttermilk
For the chocolate buttercream frosting:
1 ¼ cups (2 ½ sticks, 283 g) unsalted butter softened
2 ½ cups (283 g) powdered sugar
¾ cup (63 g) unsweetened cocoa powder (or Dutch Process)
2 Tablespoons heavy cream
2 teaspoons vanilla extract
Confetti sprinkles for decorating
Instructions
For the yellow cake
Preheat and prepare pan. Position a rack in the center of the oven. Preheat oven to 350°F (180°C). Grease a 9x13 cake pan with non stick cooking spray.
Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking powder, and salt. Set aside. 3 ¼ cups (390 g) cake flour 1 tablespoon baking powder ½ teaspoon salt
Cream butter oil and sugar. In a second mixing bowl with an electric mixer on medium speed, cream butter, oil and sugar together until smooth and combined about 2 to 3 minutes. ½ cup (1 stick, 113 g) unsalted butter, ½ cup (120 mL) canola oil 2 cups (400 g) granulated white sugar
Add eggs, vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition. Add vanilla extract. Beat to combine. 4 large eggs 2 teaspoons vanilla extract
Alternate dry ingredients with buttermilk. Alternate adding the flour mixture with the buttermilk, beginning and ending with the flour mixture. Do not overmix. Stop mixing once the last of the flour has been mixed in. I like to give the last few stirs with a spatula to ensure it's not overmixed. 1 ½ cups (360 mL) buttermilk
Bake. Spread the batter in the pan. Bake for about about 35-40 minutes. The cake is done when it's golden brown on top and the toothpick inserted into the center comes out clean or with a few moist crumbs. Remove cake from the oven.
Make the frosting:
In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute.
With the mixer on low speed, slowly add in the powdered sugar, 1/2 cup at a time. And then once incorporated, mix on medium-high speed for about 1 to 2 minutes until light and fluffy.
With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine.
Add in the cocoa powder and mix on low speed at first until incorporated.
Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed.
Once cake is cooled completely, frost cake with the frosting into an even layer using an offset spatula.
Top with Sprinkles.
Notes
Storage: Store the frosted yellow sheet cake covered at room temperature for up to 3 days. Because the cake contains oil and buttermilk, it stays soft and moist for several days.
Freezing: To freeze baked cake, allow the cake to cool completely. You can freeze individual slices or the whole cake tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
To freeze the cake unfrosted, wrap the cooled cake tightly in plastic wrap and then foil. Label the cake with the date before freezing so you know when it was made. If freezing slices, let them thaw at room temperature for about 30 to 60 minutes before serving.
#easycakerecipe #sheetcake
For the full printable recipe: https://www.bostongirlbakes.com/yellow-sheet-cake/
Ingredients
For the cake
3 ¼ cups (390 g) cake flour spooned and leveled
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick, 113 g) unsalted butter, softened to room temperature
½ cup (120 mL) canola oil or other neutral-tasting oil
2 cups (400 g) granulated white sugar
4 large eggs room temperature
2 teaspoons vanilla extract
1 ½ cups (360 mL) buttermilk
For the chocolate buttercream frosting:
1 ¼ cups (2 ½ sticks, 283 g) unsalted butter softened
2 ½ cups (283 g) powdered sugar
¾ cup (63 g) unsweetened cocoa powder (or Dutch Process)
2 Tablespoons heavy cream
2 teaspoons vanilla extract
Confetti sprinkles for decorating
Instructions
For the yellow cake
Preheat and prepare pan. Position a rack in the center of the oven. Preheat oven to 350°F (180°C). Grease a 9x13 cake pan with non stick cooking spray.
Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking powder, and salt. Set aside. 3 ¼ cups (390 g) cake flour 1 tablespoon baking powder ½ teaspoon salt
Cream butter oil and sugar. In a second mixing bowl with an electric mixer on medium speed, cream butter, oil and sugar together until smooth and combined about 2 to 3 minutes. ½ cup (1 stick, 113 g) unsalted butter, ½ cup (120 mL) canola oil 2 cups (400 g) granulated white sugar
Add eggs, vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition. Add vanilla extract. Beat to combine. 4 large eggs 2 teaspoons vanilla extract
Alternate dry ingredients with buttermilk. Alternate adding the flour mixture with the buttermilk, beginning and ending with the flour mixture. Do not overmix. Stop mixing once the last of the flour has been mixed in. I like to give the last few stirs with a spatula to ensure it's not overmixed. 1 ½ cups (360 mL) buttermilk
Bake. Spread the batter in the pan. Bake for about about 35-40 minutes. The cake is done when it's golden brown on top and the toothpick inserted into the center comes out clean or with a few moist crumbs. Remove cake from the oven.
Make the frosting:
In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute.
With the mixer on low speed, slowly add in the powdered sugar, 1/2 cup at a time. And then once incorporated, mix on medium-high speed for about 1 to 2 minutes until light and fluffy.
With the mixer on low, add the vanilla extract and heavy cream. Mix on low to combine.
Add in the cocoa powder and mix on low speed at first until incorporated.
Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed.
Once cake is cooled completely, frost cake with the frosting into an even layer using an offset spatula.
Top with Sprinkles.
Notes
Storage: Store the frosted yellow sheet cake covered at room temperature for up to 3 days. Because the cake contains oil and buttermilk, it stays soft and moist for several days.
Freezing: To freeze baked cake, allow the cake to cool completely. You can freeze individual slices or the whole cake tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
To freeze the cake unfrosted, wrap the cooled cake tightly in plastic wrap and then foil. Label the cake with the date before freezing so you know when it was made. If freezing slices, let them thaw at room temperature for about 30 to 60 minutes before serving.
#easycakerecipe #sheetcake
