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Overhead image of sliced Classic 4 Egg Yellow Sheet Cake with Chocolate Frosting | All Images © Beyond the Butter, LLC

Classic 4 Egg Yellow Sheet Cake with Chocolate Frosting

  • Author: Jennifer
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes (plus time for cooling)
  • Total Time: 1 hour
  • Yield: Approximately 24 slices 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: Dessert

Description

This Classic 4 Egg Yellow Sheet Cake with Chocolate Frosting recipe combines a moist and fluffy, thick yellow cake with the best, and most decadent, homemade chocolate frosting! It’s the perfect sheet cake to make for a family or co-workers birthday party or for any celebration!


Scale

Ingredients

4 egg yellow sheet cake

homemade chocolate frosting (this will make enough to frost a sheet cake or cupcakes)

  • 1 1/2 cups (343 grams) Unsalted Butter, room temperature
  • 1 cup (140 grams) Confectioners Sugar, sifted
  • 3/4 cup (75 grams) Unsweetened Cocoa Powder
  • 1/8 teaspoon Salt
  • 3/4 cup Light Corn Syrup
  • 1 teaspoon Vanilla Extract
  • 8 ounces (226 grams) Semi-Sweet (or Milk) Chocolate, melted and cooled

Instructions

4 egg yellow sheet cake

  1. Adjust your oven to the second level position and preheat your oven to 350ºF.
  2. Generously spray a 13″ x 9″ sheet cake pan with a flour-based baking spray. If you’d like an easy way to remove the sheet cake for frosting, add a parchment paper sleeve to the inside of the sheet pan. Respray with the baking spray.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
  4. Using your hand-held mixer or stand mixer fitted with the paddle attachment, beat the shortening and granulated sugar together on medium high speed until light and fluffy.
  5. Add in the eggs and vanilla extract.
  6. Reducing the mixer speed, alternate between adding the dry mixture with the milk. Repeat until both have just combined with the batter. Be careful not to over mix!
  7. Pour the batter into the prepared 13″ x 9″ sheet cake pan. Gently tap a few times to remove any possible air bubbles.
  8. Bake for 35-40 minutes at 350ºF or until an inserted toothpick comes out clean.
  9. Allow the sheet cake to cool in the pan for 10-15 minutes before inverting it onto a cooling rack to finish cooling.
  10. Add the chocolate frosting once the cake has cooled.

homemade chocolate frosting

  1. In a microwaveable bowl, melt the chocolate in 30-45 increments at 50% power, stirring until melted and smooth. Set to the side.
  2. Using your hand held mixer or stand up mixer fitted with a paddle attachment, beat together the unsalted butter, sugar, unsweetened cocoa powder, and salt on low-medium speed until well-blended. Scrape down the sides of the bowl as needed.
  3. Add in the corn syrup, vanilla extract, and melted chocolate and mix until full combined.
  4. Frost your 4 egg yellow sheet cake using an offset spatula.
  5. Serve and enjoy!

Notes

  • This recipe can be made as cupcakes as well! Change the oven temp to 375ºF and bake the cupcakes for 15-20 minutes. Makes approx. 30 cupcakes.
  • Alternatively, you can also make this in a tube pan. Set oven temp at 375ºF and bake for approximately 55-60 minutes.
  • Cake recipe is from the recipe box of my late Grammy.
  • Frosting recipe is adapted from “The Perfect Cake” book by America’s Test Kitchen.

Keywords: 4 egg yellow cake, yellow cake, chocolate frosting, cake, 4 egg yellow cupcakes, 4 egg cake, sheet cake

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