This yellow sheet cake recipe for a 9×13 pan delivers a fluffy, moist, and buttery cake that’s perfect for birthdays, parties, or any celebration. It’s a classic American favorite, beloved for its tender crumb and rich vanilla flavor, and it pairs beautifully with almost any frosting. With simple ingredients and clear instructions, this cake is accessible for beginners yet delicious enough to impress a crowd.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (2 sticks, 226g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- 1/2 cup (120ml) sour cream, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. For easy removal, line the bottom with parchment paper and lightly grease the paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until just combined.
- In a separate bowl or large measuring cup, whisk together the milk and sour cream until smooth.
- With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk-sour cream mixture, beginning and ending with the dry ingredients. (So: add 1/3 dry, then 1/2 wet, repeat, finish with dry.) Mix just until incorporated after each addition—do not overmix.
- Scrape the batter into the prepared 9×13 pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Bake for 30-35 minutes, or until the cake is golden, springs back when gently pressed, and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
- Let the cake cool in the pan on a wire rack for at least 20-30 minutes. If desired, run a thin knife around the edges and turn out onto a rack to cool completely before frosting.
- Frost as desired once completely cool. Serve and enjoy!
Tips
- Ingredient Temperature: Make sure your butter, eggs, milk, and sour cream are at room temperature for the best texture. Cold ingredients can lead to dense cake.
- Flour Substitution: You can use cake flour for a slightly lighter crumb. Use 2 3/4 cups of cake flour in place of all-purpose.
- Mixing: Avoid overmixing once the flour is added, as this can make the cake tough. Mix just until you no longer see dry flour.
- Storage: Store the cake tightly covered at room temperature for up to 2 days, or refrigerate for longer freshness.
Serving Suggestions
This yellow sheet cake is delicious on its own or can be served with a variety of toppings and frostings. Classic choices include chocolate buttercream, vanilla buttercream, or cream cheese frosting. For a festive touch, add sprinkles, fresh berries, or a dollop of whipped cream. It’s a perfect base for birthday cakes or potluck desserts, and can be easily dressed up with your favorite flavors.
Variations
- Chocolate Chip Yellow Cake: Fold 1 cup mini chocolate chips into the finished batter before baking for a fun twist.
- Lemon Yellow Cake: Add the zest of one lemon and 1 tablespoon lemon juice to the batter for a bright, citrusy flavor.
- Marble Cake: Remove about 1 cup of batter, mix with 2 tablespoons unsweetened cocoa powder, and swirl into the rest of the batter in the pan before baking.
- Funfetti Cake: Gently fold in 1/2 cup rainbow sprinkles to make a classic funfetti version that’s perfect for parties.
Storage and Reheating
Once cooled, cover the cake tightly with plastic wrap or aluminum foil. At room temperature, it will stay fresh for up to 2 days. For longer storage, refrigerate for up to 5 days—just be sure to bring it to room temperature before serving for the best texture and flavor. To freeze, wrap individual slices or the whole (unfrosted) cake tightly in plastic wrap and then in foil; freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours.
If you’d like to warm individual slices, microwave each piece for 10-15 seconds. Avoid overheating, as this can dry out the cake.
Frequently Asked Questions
- Can I make this cake in advance?
- Yes! This yellow sheet cake is great for making ahead. You can bake the cake a day or two in advance, keep it tightly covered at room temperature or in the refrigerator, and frost it shortly before serving. You can also freeze the baked (unfrosted) cake for up to 2 months.
- Can I use buttermilk instead of milk and sour cream?
- Yes, you can substitute 1 1/2 cups of buttermilk for the combined milk and sour cream. The cake will have a slightly tangier flavor and remain moist.
- What kind of frosting goes best with yellow sheet cake?
- Classic choices are chocolate buttercream, vanilla buttercream, or cream cheese frosting. Chocolate frosting is the most traditional pairing, but you can also use whipped cream, strawberry frosting, or even a simple dusting of powdered sugar for a lighter touch.
- Why did my cake turn out dry?
- Dry cake is usually the result of overbaking or using too much flour. Make sure to measure your flour by spooning it into the measuring cup and leveling it off, or use a kitchen scale for accuracy. Check the cake for doneness at the minimum baking time and remove it from the oven as soon as a toothpick comes out clean or with a few moist crumbs.
- Can I use this recipe for cupcakes?
- Yes! This batter makes about 24 standard cupcakes. Fill cupcake liners about 2/3 full and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- What if I don’t have a 9×13 pan?
- If you don’t have a 9×13 pan, you can use two 8-inch or 9-inch square pans, or two 9-inch round pans. Baking time may be a little shorter, so start checking at 20-25 minutes. You can also halve the recipe for an 8×8 or 9×9 square pan.