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!
8ozSemi-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 vegetable shortening and granulated sugar together on medium high speed until light and fluffy.
1 cup Vegetable Shortening, 2 cups Granulated Sugar
Add in the eggs and vanilla extract.
4 Large Eggs, 2 teaspoon 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!
1 cup Milk
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.
8 oz Semi-Sweet or Milk Chocolate
Using your hand held mixer or stand up mixer fitted with a paddle attachment, beat together the unsalted butter, powdered sugar, unsweetened cocoa powder, and salt on low-medium speed until well-blended. Scrape down the sides of the bowl as needed.
1 ½ cups Unsalted Butter, 1 cup Powdered Sugar, ¾ cup Unsweetened Cocoa Powder, ⅛ teaspoon Salt
Add in the corn syrup, vanilla extract, and melted chocolate and mix until full combined.
¾ cup Light Corn Syrup, 1 teaspoon Vanilla Extract
Frost your 4 egg yellow sheet cake using an offset spatula.
Serve and enjoy!
Video
Notes
This homemade chocolate frosting recipe will make enough for 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.
The cake recipe is from the recipe box of my late Grammy.
The frosting recipe is adapted from "The Perfect Cake" book by America's Test Kitchen.