How to Make Yellow Sheet Cake with Chocolate Frosting

Byamazingfoodstv


Host Bridget Lancaster bakes celebration-worthy Yellow Sheet Cake with Chocolate Frosting.

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42 Comments

  3. As she took the fist bite, and her eyes rolled back, I was wishing she would say "it's better than sex", but alas, this is American Test Kitchen, and we just won't stand for that talk.

  8. I made this cake quite a few times and I keep thinking something is off. The overall taste is good but the top of the cake has a sticky consistency. I may try to cream the butter and sugar first before adding the other wet ingredients, then the dry, like most recipes do.

  18. ~~~ For Cake: ~~~

    ## Ingredients ##

    9 oz bleached cake flour

    12.25 oz sugar

    1 + 1/4 tsp baking powder

    1/4 baking soda

    1/2 tsp table salt

    1/2 cup buttermilk

    4 large eggs + 2 yolks

    1 tbsp vanilla

    1 stick unsalted butter

    1/2 cup veggie oil

    ## Recipe ##

    1) To mixing bowl, add cake flour, sugar, baking powder, baking soda salt. mix to combine.

    2) Combine buttermilk, eggs, vanilla in separate container, wisk together.

    3) Add softened butter, in pieces, and veggie oil to dry ingredients. Mix 30 sec to incorporate.

    4) Mix on medium to aerate 1 min.

    5) Turn mixer to low and gradually add wet ingredients.

    6) Mix on med-high for 3 mins.

    7) Grease and flour 9×13 in cake pan and add batter. Spread to even out and tap the pan to remove bubbles.

    8) Bake for 28-32 mins at 350 degrees until cake tester comes out with few crumbs.

    9) let cool at least 2 hours.

    ~~~ For Frosting: ~~~

    ## Ingredients ##

    2 oz 60% chocolate

    9 oz confectioner's sugar

    1.5 oz cocoa powder

    1/4 tsp salt

    8 tbsp softened butter

    1/4 cup hot water

    ## Recipe ##

    1) chop fine chocolate and melt in microwave.

    2) Add sugar, cocoa, salt, butter, and hot water to mixing bowl.

    3) Using wisk attachment, mix on low to combine. Then increase speed to medium for 1 min.

    4) Add melted chocolate and incorporate on low speed.

    5) Allow to set up at room temperature for 30-40 mins.

    6) Frost cake and let set up in fridge about 20 mins.

  19. I made this a couple days ago. The only change I made was, I made half the recipe. Baked in an 8 x 8 pan. It came out very thick, dense and lots of tunneling. Based on this, I would not make again. Love the taste… just not the overall results.

  20. It may be like your childhood food, but my mom couldn't really cook. I mean, I survived it, right? So it couldn't have been that bad. She could burn steak beyond well done, and constantly stir white rice into a gloppy mess, and open a can of mushrooms,,or bake a TV dinner with Tang beverage and Jello for dessert. Boxes and cans. But she thought it was elegant and inventive to mix cooked flat noodles with a can of diet fruit cocktail, and Slim n Trim cottage cheese, bake it with corn oil on top. I learned everything I know on my own, starting when I was about. 10 or 11. The mess drove her crazy in her kitchen, since she was it was her kingdom and she was the queen of the house. You had a very different childhood! LOL!

  24. I love ATK because they are willing to take on and showcase recipes that are often seen as pedestrian one day and sophisticated the next, but still give the same expert care to each recipe – the premiere unpretentious cooking show! You guys got the formula figured out – never change!

  27. Dang ur hide, Bridge- this is another seam-busting outta here home run! The hubs and I singlehandedly demolished this entire cake, thankful for elastic… Anyway, my new perfect yellow cake recipe as well as primo perfecto go to chocolate buttercream frosting nirvana! Thank you for all y'all do for us poor slobs over there at ATK. We love ya❣️

  29. You know lots of today’s children get really fancy cakes for their birthdays cakes that cost hundreds of dollars when I was growing up just 30 years ago this is what we got for cake yellowcake chocolate icing and a scoop of ice cream to go with it. Some of the cheapest birthday fun I’ve ever had.

  37. I love the chemistry lessons and they have added to my own cooking and baking abilities exponentially! I understand the role that sugar plays in baking thanks to these lessons over the years, but does anyone at ATK have an interest in developing a sugarless cake to beat the one I've developed over the holidays? Its light and fluffy, moist with a fine crumb and has a delightful flavor.

  40. It sounded good until she said American style buttercream. I imagine ATK has a better than average recipe for American buttercream but my husband and I (and my foodie family) all find American buttercream vastly too sweet. I'll stick with Swiss Meringue, German or French buttercream if I'm going to make buttercream. Whipped cream or cool whip and instant pudding is also an option for a less cloyingly sweet frosting. As a whole, I take ATK's advice quite seriously and rarely deviate from how their recipes are written. I am experienced enough at baking to know I won't be happy with American buttercream even if ATK suggests it.

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