Ingredients
Scale
Yellow Cake
- 3 cups all-purpose flour (375 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (168 grams), softened
- 1 3/4 cups granulated sugar (350 grams)
- 1 tablespoon vanilla extract
- 1/4 cup vegetable oil (60 ml)
- 4 large eggs, room temperature
- 1/4 cup sour cream (60 ml), room temperature
- 1 cup whole milk (260 ml); 2% milk is acceptable, but whole milk is preferred. Do not use skim milk.
Chocolate Buttercream Frosting
- 1 cup unsalted butter (226 grams), softened but not starting to melt
- 2/3 cup cocoa powder (57 grams), sifted
- 3–4 cups powdered sugar (330–440 grams), sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3–5 tablespoons whipping cream (45–75 ml), or milk
Instructions
Yellow Sheet Cake
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking pan.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk for about 30 seconds, then set aside.
- In a large bowl, cream together the butter and sugar until fluffy, about 2–4 minutes.
- Beat the oil and vanilla into the butter mixture until fluffy. Scrape down the bottom and sides of the bowl as needed.
- Beat in the eggs one at a time, turning off the mixer and scraping down the bowl after each addition.
- Mix the sour cream into the butter mixture.
- Add the dry ingredients and milk to the butter mixture, alternating between additions and scraping down the sides and bottom of the bowl after each addition. Mix in one-third of the dry ingredients, followed by half of the milk. Repeat until all the dry ingredients and milk are incorporated. Finish the last few additions with a wire whisk to avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the middle of the preheated oven for about 40–45 minutes, or until the top looks set and the cake starts to pull away from the sides of the pan. The top should be slightly springy to the touch, and an inserted toothpick should come out clean or with a few moist cake crumbs. Use these doneness tests rather than relying only on the baking time.
- Cool the cake in the pan.
Chocolate Frosting
- In a large bowl, beat the butter until smooth and creamy.
- Add the cocoa powder, 3 cups of powdered sugar, salt, and vanilla extract. Beat together, starting on low speed and gradually increasing to medium speed until combined.
- Add 3 tablespoons of cream and beat until fluffy. Beat in the remaining powdered sugar about 1/2 cup at a time. If you want sweeter frosting, alternate the additions with 1 tablespoon of cream. If the frosting seems too thick, mix in more cream or milk.
- Make sure the cake is completely cooled, then frost it with an offset spatula or the back of a spoon.
Notes
- Pan Sizes: This cake can also be baked in a 12×17-inch sheet cake pan. The baking time will be about 22–27 minutes.
- Flour: Measure carefully to avoid a dry cake. Whisk the flour first, then spoon it into dry measuring cups and level off the top. Use a scale for the most accurate results.
- Room Temperature Ingredients: The butter, eggs, sour cream, and milk should all be at room temperature before starting. This helps the ingredients mix together properly without overmixing, which can lead to a tough cake crumb.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Fresh cake is best. If refrigerated, let the cake sit on the counter for about 30 minutes before enjoying.
- Nutrition: Nutrition details are estimates based on one slice of cake with frosting, assuming the cake is sliced into 15 uniform pieces and all the frosting is used.
- Equipment: 9×13-inch (23 × 33 cm) baking pan.
- Category: Dessert
- Method: Baking