Yellow Cake

I’ve been searching for a recipe for an exceptional tasting, moist, tender white cake. I was reminded that I made a cake for my granddaughters baptism and it was described as one of the best “white” cakes they ever tasted. Today, that cake was resurrected as a small, two layer 8’ cake to share with QC and a couple of neighbors as opposed to the two layer 11”x15” cake to serve 60.

I used a chocolate frosting that complements my Extreme Chocolate Cake. When I say complements I mean it is smooth, shiny and sweet.

I had a few flower and bird decorations left over from my other granddaughters Princess Aurora birthday cake, and being a frugal ex-pat Vermonter was unable to bin them.

Yellow Sheet Cake

INGREDIENTS : (Double – Half)
• 2 and 1/4 cups (285g) all-purpose flour (570g -142g)
• 1 teaspoon baking soda (2tsp – 1/2tsp)
• 1/2 teaspoon salt (1tsp. 1/4tsp)
• 1 cup (230g) unsalted butter, softened to room temp (460g – 115g)
• 1 and 3/4 cups (350g) granulated sugar (700g – 175g)
• 2 large eggs, at room temperature (4 – 1g)
• 2 teaspoons pure vanilla extract (4tsp – 1tsp)
• 1/2 cup (120g) sour cream, at room temp (240g – 60g)
• 1 cup (240ml) whole milk, at room temp (480g – 120g)


  1. Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside.
  2. Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3 full minutes until creamed together. The mixture should be a light yellow color. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition until both are mixed in. On high speed, beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  3. With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Start and end with the dry ingredients. Mix each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
  4. The full recipe yields 2000g of batter. Spread the cake batter into the prepared pan. Smooth it out into a thin, even layer. Bake for 20-22 minutes (for the jelly roll pan, less for a half recipe or 35-40 minutes for a double. Actual times depend on pan used, less time for shallow pan, more for deeper, or until the top is lightly browned and a toothpick inserted in the center comes out clean, or 200F. (Two 8” round pans required 30 minutes to bake in my oven.) Make sure you rotate the cake pan once or twice during bake time if your oven has hot spots. Remove from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake is cooling, make the frosting.
  5. Make ahead tip: Cake can be made 1 -2 days in advance, covered tightly at room temperature.

Extreme Chocolate Frosting

INGREDIENTS (2/3 Recipe)

• 3/4 c butter ½ c (112g)
• 1 1/2 c (125g) unsweetened cocoa powder 1 c (80g)
• 5 1/3 c confectioners’ sugar 624g 3 ½ c (415g)
• 2/3 c milk .45 c (98g)
• 1 tsp vanilla extract


  1. Cream butter until light and fluffy.
  2. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla.
  3. Beat to a spreading consistency.

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