Classic Yellow Sheet Cake with Creamy Chocolate Frosting
This classic yellow sheet cake is a moist and delightful dessert, perfect for any celebration or family gathering. Topped with a luscious, creamy chocolate frosting, each bite offers a wonderful balance of rich flavors and smooth textures. With a light and fluffy cake base made with low-fat ingredients and a decadent frosting, this recipe combines classic comfort with a modern twist. Ideal for serving a crowd, it's a versatile and irresistible treat that will leave everyone asking for seconds.
18
Servings
N/A
Calories
18
Ingredients
Ingredients
cooking spray
As needed (For greasing the pan)
all-purpose flour
1 tablespoon (For dusting the pan)
butter
1/2 cup (Melted)
nonfat sour cream
8 ounces (From a carton)
granulated sugar
1 1/2 cups
vanilla extract
2 teaspoons (For cake)
egg substitute
1/2 cup (Or 2 eggs)
all-purpose flour
2 cups (For batter)
baking soda
1 teaspoon
salt
1/2 teaspoon (For cake)
low-fat buttermilk
3/4 cup
fat free cream cheese
1/2 cup (Block-style, softened)
butter
1/4 cup (Softened)
vanilla extract
1 teaspoon (For frosting)
unsweetened cocoa
1/3 cup
fat-free evaporated milk
1-2 tablespoons (As needed)
salt
1/8 teaspoon (For frosting)
powdered sugar
3 cups (Divided for frosting)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare a 13 x 9-inch baking pan by spraying the bottom with cooking spray. If you prefer to unmold the cake, line the bottom with wax paper, spray again, and dust with 1 tablespoon of flour. Set aside.
3
To make the cake batter, whisk together 1/2 cup of melted butter and the nonfat sour cream in a large bowl until smooth.
4
Add the granulated sugar and 2 teaspoons of vanilla extract to the mixture and beat it on medium speed for 3 minutes, or until well incorporated.
5
Beat in the egg substitute (or 2 eggs) for another 2 minutes to make the batter light and airy.
6
In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
7
Alternate adding the flour mixture and low-fat buttermilk to the sugar mixture, beginning and ending with the flour. Mix well after each addition until the batter is smooth.
8
Pour the batter into the prepared pan and tap the pan firmly on the counter to release any trapped air bubbles.
9
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10
Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, if using wax paper, remove the cake from the pan and peel off the paper. Cool completely on the wire rack.
11
For the frosting, beat the soft cream cheese, 1/4 cup of softened butter, and 1 teaspoon of vanilla extract on high speed until the mixture is fluffy and smooth.
12
Sift in the unsweetened cocoa powder, add the evaporated milk (1 to 2 tablespoons as needed), and 1/8 teaspoon of salt. Mix on low speed until the ingredients are well combined.
13
Gradually add the powdered sugar, 1/2 cup at a time, beating on low speed until the frosting is creamy and thick after each addition.
14
Once the cake is completely cooled, place it on a serving platter and generously spread the chocolate frosting over the top and sides with a spatula.
15
Store the cake loosely covered in the refrigerator until ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this sheet cake?
This is a classic yellow cake with a moist, fluffy base and a rich, creamy chocolate frosting.
How many people does this yellow sheet cake serve?
The recipe is designed to yield 18 servings.
What size pan is required for this recipe?
You will need a standard 13 x 9-inch baking pan.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How should I prepare the baking pan?
Spray the bottom with cooking spray. For easy unmolding, line it with wax paper, spray again, and dust with 1 tablespoon of flour.
What ingredients are used to keep the cake moist while remaining lower in fat?
The recipe uses nonfat sour cream and low-fat buttermilk to maintain a moist texture.
How long should I beat the sugar and vanilla into the butter mixture?
Beat the mixture on medium speed for 3 minutes until well incorporated.
Can I use real eggs instead of egg substitute?
Yes, you can substitute the 1/2 cup of egg substitute with 2 whole eggs.
How long should the egg substitute or eggs be beaten?
Beat them into the batter for 2 minutes to ensure the cake is light and airy.
What is the correct method for adding flour and buttermilk?
Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour, mixing well after each addition.
Why is it recommended to tap the pan on the counter before baking?
Tapping the pan firmly helps release any trapped air bubbles for a more even cake structure.
How long does the cake need to bake?
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow it to cool in the pan on a wire rack for 10 minutes before removing or cooling completely.
What are the primary ingredients for the chocolate frosting?
The frosting consists of fat-free cream cheese, butter, vanilla, unsweetened cocoa, evaporated milk, salt, and powdered sugar.
What type of cream cheese is best for the frosting?
The recipe specifies block-style fat-free cream cheese, softened.
How do I achieve a fluffy frosting texture?
Beat the soft cream cheese, softened butter, and vanilla on high speed until smooth and fluffy.
Should the cocoa powder be sifted?
Yes, sifting the unsweetened cocoa powder helps prevent lumps in the frosting.
How much evaporated milk should I add to the frosting?
Add 1 to 2 tablespoons of fat-free evaporated milk as needed to reach your desired consistency.
How should the powdered sugar be added to the frosting?
Add the powdered sugar gradually, about 1/2 cup at a time, beating on low speed until creamy.
Is it okay to frost a warm cake?
No, you must wait until the cake is completely cooled before spreading the chocolate frosting.
How should the finished cake be stored?
Store the cake loosely covered in the refrigerator until you are ready to serve it.
What type of butter is used in the cake batter?
The cake batter requires 1/2 cup of melted butter.
Does the frosting contain any salt?
Yes, a 1/8 teaspoon of salt is added to the frosting to balance the sweetness.
Can I use this recipe for a birthday?
Absolutely, it is tagged as a great birthday cake and comfort food dessert.
What type of flour is recommended?
The recipe uses standard all-purpose flour for both the batter and dusting the pan.
What is the purpose of the baking soda in this recipe?
Baking soda acts as a leavening agent to help the cake rise.
Is the buttermilk used in this recipe full-fat?
No, the recipe calls for low-fat buttermilk.
How do I apply the frosting?
Use a spatula to generously spread the chocolate frosting over the top and sides of the cooled cake.
Is this a good recipe for a large crowd?
Yes, because it is a sheet cake that serves 18, it is ideal for family gatherings or celebrations.
Does this recipe use vanilla in both the cake and frosting?
Yes, 2 teaspoons are used in the cake batter and 1 teaspoon is used in the frosting.