Classic Four-Egg Yellow Sheet Cake with Chocolate Frosting

Table of Contents

• Different Sizes of Sheet Cakes
• Ingredients Needed
• How to Make This Recipe
• Chocolate Frosting Instructions
• Recommended Baking Tools
• Recipe FAQs
• More Sheet Cake Recipes from Beyond the Butter®!
• Classic 4 Egg Yellow Sheet Cake with Chocolate Frosting Recipe

Different Sizes of Sheet Cakes

Sheet cake pans come in several sizes. Common sizes include:

• Full Sheet — 12″ x 18″
• Half Sheet — 11″ x 15″
• Quarter Sheet — 9″ x 13″

You may also encounter pans like 7″ x 11″, 12″ x 16″, and 13″ x 18″. Pan depths typically range from 1″ to 3″. For this recipe, a 9″ x 13″ x 2″ pan works perfectly.

Ingredients Needed

Here are the ingredients for the cake and the chocolate frosting. Quantities appear later in the recipe card.

• All-purpose flour — sift for the best texture; cake flour can be used as a substitute.
• Baking powder
• Salt
• Vegetable shortening — unsalted butter can be substituted, though texture and rise may change.
• Granulated sugar
• Vanilla extract
• Eggs — 4 large eggs at room temperature.
• Milk — any dairy milk works.

How to Make This Recipe

This overview covers the main steps to make the 4-egg yellow sheet cake. You’ll need a 9″ x 13″ x 2″ pan, flour-based baking spray, and optional parchment for easy removal.

STEP 1 — Whisk the dry ingredients. Combine and sift the flour, baking powder, and salt for a light crumb.

STEP 2 — Cream the shortening and sugar. Beat vegetable shortening and granulated sugar until light and fluffy using a handheld or stand mixer.

STEP 3 — Add the wet ingredients. Beat in the eggs and vanilla, then proceed to incorporate the milk.

STEP 4 — Alternate dry ingredients with milk. Add the flour mixture and milk in alternating portions, mixing only until just combined to avoid a dense cake.

STEP 5 — Bake. Bake at 350°F for 35–40 minutes, or until a toothpick comes out clean. Cooling time varies; the cake typically cools completely in about an hour.

STEP 6 — Frost. Frost the fully cooled cake while it’s still in the pan or remove it using a parchment sling and frost on a rack or board.

Chocolate Frosting Instructions

This frosting is adapted from a trusted test-kitchen method. It yields a rich, creamy, and spreadable chocolate frosting that pairs beautifully with the yellow cake.

Key ingredients: unsalted butter, powdered sugar, unsweetened cocoa powder, a bar of chocolate (melted and cooled), light corn syrup, vanilla, and a pinch of salt.

STEP 1 — Melt the chocolate. Melt the chocolate in the microwave in 30–45 second bursts at 50% power, stirring until smooth. Let cool slightly.

STEP 2 — Cream butter and dry ingredients. Beat unsalted butter, powdered sugar, cocoa powder, and salt on low–medium speed until combined, scraping the bowl as needed.

STEP 3 — Add the remaining ingredients. Add light corn syrup, vanilla, and the melted chocolate; blend until smooth and spreadable.

STEP 4 — Frost the cooled cake. Use an offset spatula for a smooth finish and top with sprinkles if desired.

Recommended Baking Tools

Helpful tools for success: a 9″ x 13″ pan, mixer with paddle attachment or hand mixer, spatulas, whisk, measuring cups and spoons, and an offset spatula for frosting. A cooling rack and parchment sling make removing and finishing the cake easier.