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–+ servings

The Best Yellow Cake and Chocolate Frosting

Author: Jessie Daye
Chocolate skull cake with detailed skull designs on top for Halloween.
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Prep 2 hours 20 minutes
Cook 45 minutes
Resting Time 45 minutes
Total 3 hours 50 minutes
The Best Yellow Sheet Cake with Chocolate Fudge Frosting
Servings 12

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

  1. Heat the oven to 350°F. Butter and flour a 13-by-9-inch baking pan.
  2. In a large liquid measuring cup, whisk together ½ cup of the milk, the 4 egg yolks, 2 whole eggs, oil, and vanilla.
  3. 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.
  4. Add the remaining 1 cup milk and beat until smooth, about 1 minute. The batter will be thick.
  5. With the mixer running, add the egg mixture in 2 additions, scraping down the sides of the bowl with a rubber spatula as needed.
  6. Increase the speed to medium-high and beat the batter for another 2 minutes.
  7. Transfer the batter to the prepared pan and spread it evenly with an offset spatula.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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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