Get the Recipe: Small Batch Yellow Sheet Cake With Easy Chocolate American Buttercream Frosting Recipe
This small batch yellow cake is baked in a 9 x 5-inch loaf pan. It makes a yellow sheet cake that's the perfect serving for a household of 2 to 4 people!
Ingredients
For The Yellow Sheet Cake
- ½ cup (2.25 ounces or 64 grams) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 3 Tablespoons (1.5 ounces or 43 grams) whole milk, at room temperature
- ¾ teaspoon pure vanilla extract
- ½ teaspoon white vinegar
- 3 Tablespoons (1.5 ounces or 43 grams) unsalted butter, at room temperature
- 7 Tablespoons (3 ounces or 85 grams) granulated sugar
- 3 Tablespoons tightly packed (1.45 ounces or 41 grams) light brown sugar
- 1 large egg, at room temperature
- 3 Tablespoons (1.5 ounces or 43 grams) canola oil
For The Easy Chocolate American Buttercream Frosting
- 3 Tablespoons (1.5 ounces or 43 grams) unsalted butter, at room temperature
- 1 cup (4 ounces or 113 grams) confectioners’ sugar, sifted if necessary
- 2 Tablespoons natural unsweetened cocoa powder, sifted if necessary
- 1 to 2 Tablespoons whole milk
Instructions
- First, make the sheet cake. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
- Prep the dry and ingredients for the sheet cake. In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl or pitcher, whisk together the milk, vanilla, and vinegar.
- Beat the butter and sugars, then add the egg, oil, and milk mixture. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium until light and fluffy, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg, oil, and milk mixture, adding the ingredients only after the previous one has been fully incorporated. Scrape down the bottom and sides of the bowl and beat until the mixture is smooth, 2 to 3 minutes.
- Add the dry ingredients. Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Prep the batter for baking and bake. Pour the batter into the prepared pan. Bake for 28 to 30 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the center of the cake comes out with few crumbs attached.
- Cool the cake. Cool the cake completely in the pan on a wire rack before frosting.
- When the cake is cool and you're ready to assemble the cake, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low until smooth and creamy, about 1 minute. Reduce the mixer to low and gradually add the confectioners’ sugar and cocoa powder, beating until combined. Scrape down the bottom and sides of the bowl with a rubber spatula. With the mixer on low, add 1 Tablespoon of the milk, beating just to incorporate the liquid—if it still seems dry, add the other 1 Tablespoon of the milk. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.
- Assemble the cake. Use an offset spatula to cover the top of the cake with the frosting completely. Garnish with sprinkles.
- Serve and store. The cake will keep, loosely covered with plastic wrap, at room temperature for up to 3 days.
Notes
- As tempting as it is to save yourself time by frosting the cake while it’s still warm, please don’t! The frosting will melt over the warm cake, leaving you with a chocolate puddle for frosting. Wait until the cake is completely cooled before frosting.
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