Yellow Sheet Cake with Chocolate Frosting

  • mle526 Posted: 12/01/08
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    Great cake, but makes a very thin layer. It was easy enough to make a second cake and do a layer cake, but I hadn't planned on doing that. Make sure you have enough ingredients!

  • portland Posted: 11/03/10
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    this cake was excellent...moist, nice texture, good flavor, rich, satisfying. it is hard to believe that so many lean products are used to make this delicious cake.

  • NutsinNormal Posted: 01/01/10
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    I'm not the world's best cake baker, but had good luck with this one! Flavor was rich, buttery and decadent. My only complaint was that it didn't rise as much as I would have liked-- might have been my pans or oven. The frosting is the best ever-- who knew you could improve on chocolate buttercream? I used low-fat milk instead of evaporated, which seemed to work fine. Made for a happy birthday...

  • shawnbr Posted: 01/05/09
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    I love this cake! It's buttery and moist and the frosting is incredible. I'm making it for my daughter's fifth birthday this month.

  • RenoTX Posted: 09/23/09
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    OMG - this cake is delicious. I made it for a cookout, and it was a perfect dessert for a casual occasion. It makes a lot of servings, but it is so rich that the relatively small serving size is fine. The sour cream and buttermilk give the yellow cake moisture and tang. The icing is TO DIE for. I've made the icing with both regular milk and evaporated, and couldn't tell any difference. I'll use regular from now on. Use only 1 Tbs of milk in the icing if you like thick fudge-like icing. The exta Tbsp milk makes the icing too runny for my taste.

  • lwright Posted: 05/27/09
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    I don't care for yellow cakes because I always find the flavor boring. I have made this cake twice and LOVE it. Frosting is also quite yummy !!

  • Lilybell Posted: 04/23/09
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    Can I leave out the baking soda, and use regular milk? I don't have buttermilk on hand.Otherwise, I'll make this for a potluck.

  • osequin Posted: 08/23/10
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    This cake had a very nice texture. It wasn't as fluffy as box cake mix, but it gave it more body. I used fat free vanilla yogurt instead of sour cream and 3/4 cup milk plus 2 teaspoons lemon juice in place of the buttermilk. Also added 3/4 cup chocolate chips which really made it yummy. Instead of the frosting in this recipe I used another Cooking Light frosting called Chocolate-Cream Cheese Frosting. It made a little too much so I would decrease it by 1/4. Definitely better than box cake mix!

  • klwhitney Posted: 05/08/09
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    Awesome! I was wary of the recipe at first because it's not designed for high altitude and I'm at 6500 feet. But I'm sure glad I tried it--it's even better than my full fat, high altitude recipe. I've used this batter to make pineapple upside down cake too. And I usually use a different frosting (1/2 cup butter melted with four squares unsweetened chocolate, mixed with 1 lb powdered sugar and just enough milk to make it creamy).

  • Jennypenny09 Posted: 07/05/09
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    I made this for a cookout, and everyone loved it! I will definitely make this again. Only alteration was to use three eggs instead of egg substitute and used milk instead of evap milk in the icing. Excellent! Both the icing and the cake are delicious.

  • diva21 Posted: 05/05/10
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    Made the frosting and thought it was delicious. It was very easy to make. My son was eating it by the spoonful. A huge hit!

  • danikiwi Posted: 09/22/09
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    This is my most requested birthday cake. It's moist and easy to make, and tastes great every time.

  • GotRecipes Posted: 12/08/09
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    Made it for my husband's birthday. It was very good!

  • LacyPerry Posted: 06/09/10
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    this is a keeper! the frosting was different but really yummy. yellow cake is my favorite and this is one did not disappoint. next time i will absolutely include the flowers; they look gorgeous!

  • fishesm Posted: 04/16/10
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    Didn't change a thing in the cake except real eggs; but used only 2 c powdered sugar and about 1/4 c extra cocoa powder to make the frosting more dark chocolate. It rose just fine at 5000 feet here in Utah, and cut easily into sections to assemble a heart-shaped cake. Delicious and fun for my 4-year-old daughter's birthday!

  • iriveros Posted: 07/29/10
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    this cake is fabulous! It is rich & buttery and does not taste light at all. Didn't have sour cream so substituted non fat greek yogurt & had a bit of extra tang which was very tasty. My husband told me next time we go to a friends house i have to make it!

  • lostgirl Posted: 01/08/11
    Worthy of a Special Occasion

    This cake was FABULOUS! I made it as a layer cake in 2 - 9 inch pans. I baked it for about 27 minutes at 350 and it rose beautifully. I made it for a family get together and I got rave reviews about it. I definitely recommend it.

  • PinkPoinsettia Posted: 03/26/11
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    By far, the best yellow sheet cake and chocolate icing EVER!!!!!

  • TahoeGal Posted: 04/08/11
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    I wouldn't make this cake again. The yellow cake flavor is not the old fashioned yellow cake flavor I remember it being. The cake was too dense and the frosting was just ok. This recipe didn't wow me. I think the cream cheese in the recipe kind of takes over the taste in the batter and the frosting.

  • Sflores831 Posted: 08/23/11
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    I agree, this has to be one of the best yellow cake from scratch recipes I have made. I did use regular sour cream instead of non fat though and made my own buttermilk instead of buying the store bought so it wouldnt be so acidic. It was great!! Would make again and this recipe will definitely be a keeper

  • jb1234 Posted: 10/25/11
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    This is a recipe that I get requests for over and over, so it must be outstanding!

  • tculauren Posted: 11/10/11
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    My family absolutely loves this cake. They request it for every birthday. It is moist buttery and delicious. The frosting is rich and full of fudge flavor. It is a definite keeper!

  • THarris Posted: 07/26/12
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    This cake is fabulous! Easy to make and delicious. So much better than box mix (which I use all the time) and I can't go on enough about the frosting! I made as directed but I used light ingredients instead of fat-free and light butter. It will definitely be a regular in my house.

  • EmmaLee75 Posted: 03/22/13
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    Will definitely make this again. Like the other reviewers said the frosting is really delicious and rich. Also the serving size was good.

  • laurentcu Posted: 06/05/13
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    This is the most requested birthday cake in our family/ Wonderful flavor , texture, and pretty too!

  • fqpete Posted: 02/17/14
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    This is a great cake recipe. I too used Neufchâtel cheese, and 2 tablespoons regular milk in the frosting. I omitted the cocoa also, for an excellent creamy white frosting. In the batter I used one whole egg and one egg white in place of the egg substitute, low-fat sour cream, and fat free buttermilk. This made a moist WHITE cake with superb texture!

  • smd1212 Posted: 02/04/14
    Worthy of a Special Occasion

    This is a family favorite, and I've made it as a 13x9 and as a layer cake in two 8-inch pans. I use low-fat sour cream, Neufchâtel cheese and fat-free buttermilk, and 2 tablespoons regular milk in the frosting; I also use 3 large eggs instead of egg substitute. Easy to make and so yummy, especially with a cup of coffee for dessert - the cake is moist, buttery and delicious and the frosting is the perfect chocolate-y, creamy finishing touch (although I find 2-1/4 cups or so of powdered sugar is plenty for the frosting).

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