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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
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!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 servings

Ingredients
 

4 egg yellow sheet cake

  • 2 ¾ cups All-Purpose Flour
  • 3 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Vegetable Shortening
  • 2 cups Granulated Sugar
  • 4 Large Eggs, room temperature
  • 2 teaspoon Vanilla Extract
  • 1 cup Milk, any dairy type

homemade chocolate frosting

  • 1 ½ cups Unsalted Butter, room temperature
  • 1 cup Powdered Sugar, sifted
  • ¾ cup Unsweetened Cocoa Powder
  • teaspoon Salt
  • ¾ cup Light Corn Syrup
  • 1 teaspoon Vanilla Extract
  • 8 oz Semi-Sweet or Milk Chocolate, melted and cooled

Instructions

4 egg yellow sheet cake

  • Adjust your oven to the second level position and preheat your oven to 350ºF.
  • Generously spray a 9 x 13 inch 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. Lightly respray with the baking spray.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
  • Using your hand mixer or stand mixer fitted with the paddle attachment, beat the shortening and granulated sugar together on medium high speed until light and fluffy.
  • Add in the eggs and vanilla extract.
  • 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!
  • Pour the batter into the prepared 9 x 13 inch cake pan. Gently tap a few times to remove any possible air bubbles.
  • Bake for 35-40 minutes at 350ºF or until an inserted toothpick comes out clean.
  • Allow the sheet cake to cool in the pan for 10-15 minutes before inverting it onto a cooling rack to finish cooling.
  • Add the chocolate frosting once the cake has cooled.

homemade chocolate frosting

  • In a microwaveable bowl, melt the chocolate in 30-45 increments at 50% power, stirring until melted and smooth. Set to the side.
  • 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.
  • Add in the corn syrup, vanilla extract, and melted chocolate and mix until full combined.
  • Frost your 4 egg yellow sheet cake using an offset spatula.
  • Serve and enjoy!

Recipe Notes

  • This homemade chocolate frosting recipe will make enough to frost a sheet cake or approximately 30 cupcakes.
  • 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.
Keyword 4 egg cake, 4 egg yellow cake, 4 egg yellow cupcakes, cake, chocolate frosting, sheet cake, yellow cake
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