Yellow Sheet Cake with Chocolate Frosting . . . this simple cake is always a crowd pleaser, and it is so easy to whip up. A classic dessert.
Yellow Sheet Cake with Chocolate Frosting
I grew up on chocolate sheet cake. We called it Texas fudge cake, and we had it often for birthdays and even Sunday dinners. It was always a favorite of mine, and I learned to make it myself at an early age.
Decades later, I still love a good homemade sheet cake, especially one that is served warm. The frosting just melts into the nooks and crannies, and it is just so good!
This version is yellow instead of the traditional chocolate, and I have to admit that I actually enjoyed it just as much. Which is saying something, because I love my chocolate! But the buttery warm cake with the fudgy frosting is a delectable combination!
This yellow sheet cake whips up in just minutes, and it feeds a crowd. Everyone loves it! I always add my favorite secret ingredient to the batter- almond extract. It adds such a yummy layer of flavor!
One thing that makes this type of cake different is the way you frost it. You don’t have to wait till the cake cools, you pour the frosting on top while the cake is still hot. Not only does it keep the cake nice and moist, but it’s like eating a melted puddle of fudge on top of your cake. It’s unbeatable!
If you’ve never tried a Texas sheet cake before, you are missing out on one of the yummiest things on the planet. Give this one a try. You won’t be sorry. Your waistline might though. 😉
Yellow Sheet Cake with Chocolate Frosting
Yellow Sheet Cake with Chocolate Frosting
Ingredients
Cake
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup sour cream
- 2 eggs
- 1 tsp almond extract
- 1/2 tsp vanilla
Chocolate Frosting
- 1/2 cup butter
- 1/4 cup cocoa
- dash of salt
- 1/4 cup milk
- 3 1/2- 4 cups powdered sugar
- 1 tsp vanilla
Instructions
- Cake: Bring butter and water to a boil in a medium sized saucepan. While mixture is boiling, whisk together the flour, sugar, and salt in a large mixing bowl.
- Pour hot mixture over dry ingredients and beat well.
- Whisk together baking soda, sour cream, eggs, and flavorings in a small bowl. Add to mixing bowl and beat till smooth.
- Pour into a well greased 10"x15" sheet pan with sides. Bake at 375° for about 20 minutes or until a toothpick comes out clean.
- For frosting: Bring butter, cocoa, salt, and milk to a boil in a small saucepan. It may appear curdled- that's fine.
- While mixture is boiling, measure 3 1/2 cups of the powdered sugar into a mixing bowl. Pour boiling chocolate mixture over powdered sugar. Beat till smooth and add vanilla. Add more powdered sugar if needed.
- Pour over cake after it has cooled for about 5 minutes.
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And for more cake recipes that are TO DIE FOR, you can try these:
Reese’s Peanut Butter Poke Cake
Blue Ribbon Strawberry Cake
Cinnamon Roll CakeFor all dessert recipes, go HERE.
For ALL recipes, go HERE.
ENJOY!
I love sheet cakes when I have a big group! So easy and this one looks so delicious! I’m trying it this weekend!
I’ve never tried yellow sheet cake before- it was delish! My favorite part was that homemade frosting!
Thanks Becca, glad you liked it! And yes, the frosting is scary good. I could eat it by the spoonful!
Sheet cakes are the best!! This one looks delicious, might give it a try tomorrow for our family party!
I agree, homemade sheet cakes are awesome! They are so simple, but always so yummy! If you try it, let me know how your family likes it. 🙂
Invest in having them put in a book. Then let me know and I will buy one from u.
It’s one of my goals. Hopefully I can find the time while I still love cooking! 😉
Hi Kara, I was just wondering what your best idea was for keeping recipes. I have been saving recipes for over 46 years. They don’t fit in one recipe box, I’ve tried 3 ring binders, not sure I trust the computer. HELP… What are your ideas. HELP
THANK YOU
I actually store my recipes in photo albums like this one: https://amzn.to/2uR0mzc. (affiliate link)
I have two, one for main dishes, salads, etc, and another one for desserts. I’ve been storing my recipes that way since college, and I really love it. Mine are actually starting to fall apart, so it’s time I get a new binder!
For my recipes that I haven’t printed on 3×5 cards, I store them in a regular 3 ring binder. Hope that helps!