The Best Yellow Cake and Chocolate Frosting
by Jessie Daye
The Best Yellow Cake and Chocolate Frosting
Ingredients
Yellow Sheet Cake Ingredients
- ¾ cup Unsalted Butter Room Temp
- ¾ cup Unsalted butter cut into pieces, at room temperature, plus more for the pan
- 3 cups All-purpose flour
- 1 ½ cups 360 milliliters whole milk at room temperature, divided
- 4 Large egg yolks at room temperature
- 2 Large eggs at room temperature
- ¼ cup 60 milliliters vegetable oil
- 1½ tablespoons Vanilla bean paste or extract
- 1½ cups Granulated sugar
- 4 teaspoons Baking powder
- 2 teaspoons Kosher salt such as Diamond Crystal
Chocolate Frosting
- 15 tablespoons Butter
- 2 cups Unsweetened cocoa powder
- 7 cups Powdered sugar
- 1 cup Milk
- 1 tablespoon Vanilla bean paste or extract
Method
- Heat the oven to 350°F. Butter and flour a 13-by-9-inch baking pan.
- In a large liquid measuring cup, whisk together ½ cup of the milk, the 4 egg yolks, 2 whole eggs, oil, and vanilla.
- In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and salt. With an electric mixer on medium speed, beat in the butter until the mixture looks sandy, about 1 minute.
- Add the remaining 1 cup milk and beat until smooth, about 1 minute. The batter will be thick.
- With the mixer running, add the egg mixture in 2 additions, scraping down the sides of the bowl with a rubber spatula as needed.
- Increase the speed to medium-high and beat the batter for another 2 minutes.
- Transfer the batter to the prepared pan and spread it evenly with an offset spatula.
- Bake until the cake is puffed and light golden and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Transfer the pan to a wire rack and let cool completely, about 45 minutes.
- To make the frosting, melt the butter and cocoa powder over low heat in a saucepan. Mixture will be thick. Transfer chocolate/butter mixture to a large mixing bowl.
- With mixer on low speed, add powdered sugar, vanilla, and milk.Mix on medium to high speed for a few minutes until thick and well combined.
- If the frosting is too warm, refrigerate for about 20 minutes, until just firm enough to spread. Add to a piping bag and pipe half the frosting into skull molds and freeze.
- Invert the cake onto a serving platter, if desired or leave in the 9x13 pan. Spread the frosting evenly over the cake and top with chocolate skulls, if desired.
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Hi, I'm Jessie.
I’m Jessie Daye, mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. I share whimsical recipes, holiday inspiration, creative projects. I hope to inspire you to get creative. Welcome!
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