Yellow Cake with Chocolate frosting

THREE YEARS AGO, I WAS A HORRIBLE BAKER when I started this website. Most of what I made came from a box. I am not saying there’s anything wrong with cake mixes.
However, I was raised by a mother on a farm that made everything from scratch.

My mother was a fantastic baker who could make and bake anything, and it would turn out perfectly every time. Because we were a family of seven, she baked all the time. As they say, practice makes perfect.

Along with working on the farm, growing an enormous garden, and canning dozens of vegetables, she was active in several organizations and frequently took baked goods to events they hosted.
Mom took pride in the fact that the buzz would generally be around what she contributed to the meal.

It was rare that someone did not ask her for the recipe for the item she brought. Someone asking for the recipe was so common that she would write out recipe cards before leaving for the event.
Then, she could hand it to them on the spot when someone asked.

I guess you could say I have been chasing my mother’s cooking/baking my entire life. I am a good cook, but a baker? Let’s say I’m getting better.

My strategy for improving my baking was developing this website, where I could visibly see my progress and keep the recipes that I perfected and one location.

I believe, With a few simple base recipes and practice, anyone can learn to bake from scratch. I am a good example.

My yellow sheet cake with chocolate frosting is a basic recipe that you can build on to create many different things.

This recipe is all you need, whether you need a cake to take to a fancy event or cupcakes for a birthday party.

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.

I guess my thought is, Perfecting essential recipes like this is a building block, and soon, maybe I can carry recipe cards in my pocket because someone believes they must have it in their recipe box. Enjoy!

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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.