Yellow Sheet Cake With Chocolate Frosting Recipes

YELLOW SHEET CAKE WITH CHOCOLATE FROSTING

Steps:

• Lightly grease a 9-by-13-inch pan with nonstick spray. Heat the oven to 350 degrees.
• Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, then the egg yolk, scraping the sides of the bowl after each addition. Mix on medium speed until fully incorporated, about 1 minute. Add the vanilla extract and mix to combine, 15 to 30 seconds.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about 1/3 of the flour mixture to the mixer and mix on low speed until incorporated, about 30 seconds. Add about half the milk and mix on low speed until incorporated, about 15 seconds more. Repeat with another batch of flour mixture, the remaining milk, then the remaining flour mixture until fully incorporated.
• Transfer the batter to the prepared pan and spread in an even layer. Bake until a toothpick inserted into the center comes out clean and the cake is golden and separating from the pan at the edges, 30 to 35 minutes. Cool completely.
• Meanwhile, make the frosting: Add the butter to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Remove the bowl from the electric mixer, and sift the confectioners' sugar and cocoa into the bowl with the butter. Stir with a spatula a few times to incorporate slightly. Return the bowl to the mixer and beat on medium speed until smooth and uniform in color, 1 to 2 minutes. Add the sour cream and melted chocolate and mix on low speed until combined, about 30 seconds. Add the vanilla and salt and mix to combine.
• Spread the frosting on the cooled cake in an even layer. Garnish with sprinkles, if desired.

YELLOW SHEET CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°.
• Coat bottom only of a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside. (If you plan to serve the cake straight from the pan instead of unmolding it, you can skip the wax paper step.).
• Cake: Stir 1/2 cup butter and sour cream with a whisk until well blended.
• Add granulated sugar and 2 teaspoons vanilla; beat at medium speed 3 minutes or until well blended.
• Add egg substitute; beat 2 minutes or until well blended.
• Stir 2 cups flour, baking soda, and 1/2 teaspoon salt well with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
• Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.
• Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan.
• Carefully peel off wax paper; cool completely on wire rack.
• Frosting: Beat the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla at high speed until fluffy.
• Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended.
• Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy.
• Gradually add remaining 1 1/2 cups powdered sugar.
• Place cake on a serving platter. Spread frosting over top and sides of cake.
• Store cake loosely covered in the refrigerator.