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This yellow sheet cake with chocolate frosting is soft, buttery, and perfectly moist with a rich, classic flavor. The fluffy yellow sheet cake pairs beautifully with a smooth, creamy chocolate frosting that melts in every bite. The best yellow cake with chocolate frosting!
I love making homemade cakes. Now, I am not one of those professional cake decorators who make the most beautiful cakes without an imperfection in sight. But, I do try to make really moist, fluffy, flavorful homemade cake recipes that just taste like you are eating the best cake ever.
My Yellow Birthday Cake with Chocolate Frosting has been one of my most popular recipes on Modern Honey for years. It has been featured on several bake-offs and consistently receives rave reviews. I wanted to create an easier version — made in a 9 x 13 pan so there are no layers or complicated frosting.
What makes this yellow cake different? I spent so many months testing and re-testing and testing again yellow cake recipes to get it just right. This recipe has a mix of both butter and a touch of oil, buttermilk, and vanilla pudding mix for flavor and texture. The combination just works! I tried to make it an all-butter yellow cake recipe at first but adding 2 tablespoons oil was a game changer.
So, I just made that super popular yellow birthday cake recipe simpler and easier. This is a perfect to make for a birthday, to bring to a party or potluck, or for when you are just craving yellow cake with milk chocolate frosting. It brings me back to my childhood and I love it!
If you love a rich and moist chocolate cake, you must try my Love at First Sight Chocolate Cake.
Yellow Cake with Chocolate Frosting Ingredients:
Yellow Cake:
- All-purpose flour – Provides structure while keeping the cake tender
- Butter – Adds rich flavor and a soft crumb
- Oil – Makes the cake extra moist
- Sugar – Sweetens and helps create a light texture
- Eggs (and extra yolks) – Add richness and give the cake its classic yellow color
- Whole Milk or buttermilk – Adds moisture and softness
- Baking powder – Helps the cake rise and stay fluffy
- Salt – Balances sweetness and enhances flavor
- Vanilla extract – Adds warm, classic flavor
- Dry Instant Vanilla Pudding – Adds moisture, a soft plush crumb and flavor
Chocolate Frosting:
- Butter – Creates a rich, smooth base
- Cocoa powder – Provides deep chocolate flavor
- Powdered sugar – Sweetens and thickens the frosting
- Heavy cream or milk – Helps achieve a smooth, spreadable consistency
Why do we add instant pudding mix to cake?
- Keeps the cake extra moist: Instant pudding mix contains modified starches that hold onto moisture during baking. This helps prevent the cake from drying out and keeps it soft for days.
- Creates a softer, more tender crumb: It gives the cake that bakery-style texture, slightly dense but still light and fluffy, not crumbly or dry.
- Adds richness: The pudding mix helps stabilize the batter, resulting in a cake that feels more rich and cohesive without being heavy.
How to make the Best Yellow Sheet Cake:
Make Yellow Sheet Cake:
- Preheat oven to 350°F and grease a 9×13-inch sheet pan (or line with parchment for easy removal).
- In a small bowl, mix together eggs, milk, and vanilla extract until combined.
- In a stand mixer, combine flour, sugar, baking powder, and salt.
- Add the butter, one cube at a time to the flour mixture, mixing until the mixture resembles coarse crumbs.
- Pour in half of the egg-milk mixture and the oil, and beat until the batter becomes light and fluffy. Add the remaining egg-milk mixture along with the dry vanilla pudding mix, and mix just until combined. Use a spatula to scrape down the sides of the bowl and make sure everything is evenly incorporated.
- Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 28 minutes. Let the cake cool completely in the pan.
Make Milk Chocolate Frosting:
- In mixing bowl, cream together butter, cocoa, powdered sugar, and cream until light and fluffy. You may want to add more cream or milk depending on consistency.
- Once cake is cooled, spread evenly with milk chocolate frosting, slice, and serve.
My favorite baking pan to use is this 9 x 13 baking pan. I highly suggest using aluminum baking pans. I do not like using glass pans for baking as they don’t conduct heat well.
Frequently Asked Questions (FAQ’s):
What makes yellow cake different from white cake?
Yellow cake uses whole eggs (especially yolks), giving it a richer flavor and golden color.
Can I make this sheet cake ahead of time?
Yes, it stays moist and can be made a day in advance. Make sure to cover tightly with plastic wrap and foil. I recommend to store in the refrigerator or the freezer.
Can I use a different frosting?
Absolutely a vanilla buttercream or cream cheese frosting works too.
Storage:
Store the cake covered at room temperature for up to 2–3 days or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cake for up to 2–3 months. Let it come to room temperature before serving for the best texture.
Can I make this sheet cake into cupcakes?
Yes, just reduce the baking time to about 18–22 minutes.
You can also make this cake into a layered cake. I have a layered yellow cake with milk chocolate frosting.
Sheet Cake Recipes:
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Yellow Sheet Cake with Chocolate Frosting
Ingredients
Homemade Yellow Sheet Cake:
- 4 large Eggs
- 2/3 cup Buttermilk (or whole milk)
- 1 teaspoon Vanilla Extract
- 2 1/4 cups Flour
- 1 1/2 cups Sugar
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Butter (softened, cut into small cubes)
- 2 Tablespoons Oil
- 1/3 cup Dry Instant Vanilla Pudding Mix
Chocolate Frosting:
- 1 cup Butter (softened)
- 2/3 cup Unsweetened Cocoa Powder
- 3 1/2 cups Powdered Sugar
- 3 Tablespoons Heavy Cream (or whole milk)
Optional:
- 1 Tablespoon Corn Syrup
Instructions
- Preheat oven to 350°F and grease a 9×13-inch sheet pan (or line with parchment for easy removal).
- In a small bowl, mix together eggs, milk, and vanilla extract until combined.
- In a stand mixer, combine flour, sugar, baking powder, and salt. Add the butter, one cube at a time to the flour mixture, mixing until the mixture resembles coarse crumbs.
- Pour in half of the egg-milk mixture and the oil, and beat until the batter becomes light and fluffy. Add the remaining egg-milk mixture along with the dry vanilla pudding mix, and mix just until combined. Use a spatula to scrape down the sides of the bowl and make sure everything is evenly incorporated.
- Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 28 minutes and check the center with a cake tester or toothpick. Let the cake cool completely in the pan.
Chocolate Frosting:
- In a mixing bowl, cream together butter, cocoa, powdered sugar, and cream and whip until light and fluffy. You may want to add more cream or milk, depending on consistency. Once cake is cooled, spread evenly with milk chocolate frosting, slice, and serve.
- Store the cake covered at room temperature for up to 2–3 days or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cake for up to 2–3 months. Let it come to room temperature before serving for the best texture.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So amazing! Your cakes are my favorite I’ve ever had. I can’t wait to make this recipe!