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Yellow Cake And Chocolate frosting

The yellowcake is moist and light. The use of cake flour helps the cake from drying out and keeps it fresh for a few days. The chocolate frosting combines milk chocolate and cocoa, developing a rich deep flavor.

Course cake
Cuisine American
Keyword sheet cake and fudge frosting, Yellow Sheet cake
Prep Time 20 minutes
Cook Time 25 minutes
Servings 24 pieces

Ingredients

Cake Ingredients

  • 4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups unsalted butter, softened
  • 2 cups sugar
  • 2 eggs, at room temperature
  • 4 egg yolks, at room temperature
  • 4 teaspoons vanilla
  • 1 2/3 cups buttermilk, at room temperature

Frosting Ingredients

  • 1 cup butter, room temperature
  • 6 ounces cream cheese, room temperature
  • 2 pounds powdered sugar
  • 2 tablespoons cocoa powder
  • 1/2 cup milk
  • 1 teaspoon Vanilla
  • 2 cups milk chocolate , chopped  

Instructions

Cake Instructions

  1. Preheat oven to 350 degrees F

  2. Lightly spray and flour a 9X13 baking pan

  3. In a mixing bowl, whisk flour, baking powder, salt and baking soda.

  4. In the bowl of a stand mixer beat the butter and oil on medium speed until smooth.

  5. Beat in the sugar on medium until fluffy, 3 minutes.

  6. Add the eggs and 3 yolks, one at a time, beating after each addition.

  7. Beat in the vanilla and the remaining egg yolk.

  8. Add ⅓ of the flour and mix just until blended.

  9. Add half of the buttermilk and blend.

  10. Add another ⅓ of the flour and beat on low until blended.

  11. And then beat in the remaining flour.

  12. Pour the batter evenly into the 9x13 pan.

Frosting Instructions

  1. In a bowl, of a stand mixer to beat the butter and cream cheese at medium speed until creamy.

  2. add the powdered sugar and cocoa powder, beat on low speed until blended.

  3. Increase speed to medium, and gradually add in milk and vanilla, beat until smooth.

  4. Microwave the chocolate on medium for 30 second intervals until smooth, stirring at 30 second intervals.

  5. Gradually add melted chocolate to the mixture; beat until smooth.

    Frost the cake using an offset spatula covering the entire cake.