Go Back
Yellow Butter Sheet Cake with Chocolate Frosting
Rachel Kim

Yellow Butter Sheet Cake with Chocolate Frosting

A 9-by-13-inch pan turns the lunchroom butter cake into 20 home-size squares with the same fine yellow crumb and soft chocolate cap. Butter brings better flavor than shortening, but a spoonful of oil keeps the cake tender after refrigeration. Frost it in the pan after it is completely cool, just as a cafeteria slab would be finished.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 20
Ingredients Method

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 3/4 cup unsalted butter softened
  • 2 tbsp neutral oil
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 1/2 cup unsalted butter softened, for frosting
  • 1/2 cup unsweetened cocoa powder
  • 3 cups confectioners' sugar
  • 1/3 cup milk plus more as needed

Method
 

  1. Heat oven to 350°F and grease and flour a 9-by-13-inch metal pan.
  2. Whisk flour, baking powder and salt in a bowl.
  3. Beat butter, oil and sugar until pale, then beat in eggs one at a time and add vanilla.
  4. Mix in the flour mixture in three additions, alternating with 1 cup milk.
  5. Spread batter evenly and bake for 28 to 32 minutes until a tester comes out clean; cool completely.
  6. Beat frosting butter and cocoa, then add confectioners' sugar and 1/3 cup milk until soft and spreadable.
  7. Frost the cake in the pan and cut into 20 squares.