Classic Yellow Sheet Cake Recipe

Learn how to make the best homemade classic yellow sheet cake with this easy baking recipe. With its moist, tender crumb and rich vanilla flavor, this foolproof cake requires simple ingredients and basic techniques. Perfect for birthdays, celebrations, or anytime you crave a slice of nostalgic, buttery goodness.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

35 mins

Serves:

1 cake (18 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp pure vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, at room temperature (or 235ml milk + 1 tbsp lemon juice)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23×33cm (9×13-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or hand mixer)</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your 23×33cm (9×13-inch) baking pan with parchment paper, leaving some overhang on the sides for easy removal, then lightly grease the parchment and any exposed pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This even distribution of leavening agents ensures your cake will rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl using an electric mixer, beat the softened butter on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating for 3-4 minutes until the mixture becomes light and fluffy. This extended creaming process incorporates air into the batter, which helps create the cake's tender structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. The mixture might look slightly curdled – that's completely normal! Mix in the vanilla extract until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the dry ingredients in three portions, alternating with the buttermilk in two portions (beginning and ending with the dry ingredients). Mix just until combined after each addition – overmixing at this stage will develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared baking pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 32-38 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean with just a few moist crumbs. If you notice the top browning too quickly, loosely cover with aluminum foil for the remaining bake time.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely. The cake must be fully cooled before slicing to allow the crumb structure to set properly – cutting too early can cause the cake to become gummy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cooled, the cake is ready to serve as is, dusted with powdered sugar, or frosted with your favorite topping. For the best flavor and texture development, you can also wrap the cooled cake tightly in plastic wrap and let it sit at room temperature overnight before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Yellow Sheet Cake Recipe?

This buttery cake requires all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and buttermilk. These simple pantry staples combine to create a moist, tender cake with a rich vanilla flavour.

How to cook Classic Yellow Sheet Cake Recipe at home?

Learn how to cook Classic Yellow Sheet Cake by first preheating your oven to 175°C and preparing your baking pan. Mix dry ingredients separately, then cream butter and sugar until fluffy. Add eggs one at a time, then alternate adding dry ingredients and buttermilk. Bake for about 35 minutes until golden and a toothpick comes out clean.

Why does my sheet cake sink in the middle after baking?

A sunken middle often indicates underbaking, opening the oven door too early, or incorrect oven temperature. Ensure your oven is properly calibrated, don't peek during the first 25 minutes of baking, and check for doneness with a toothpick before removing from the oven.

Can I make this yellow cake recipe without buttermilk?

Absolutely! Create a homemade substitute by adding 1 tablespoon of lemon juice or white vinegar to 235ml of regular milk and letting it sit for 5 minutes. Plain yogurt thinned with a bit of milk or sour cream diluted with milk also works wonderfully.

How do I ensure my sheet cake has a moist, tender crumb?

For a moist sheet cake, don't overmix the batter once you add flour (this develops gluten), measure ingredients precisely, use room temperature ingredients, and don't overbake. The buttermilk adds moisture, and wrapping the cooled cake overnight allows flavours to develop and moisture to redistribute.

Want to try something else in ...