Yellow Sheet Cake
Yellow Sheet Cake is a delicious dessert for any occasion. It comes together really quickly and it’s one of the best desserts you can make in about 30 minutes!
This is one of those desserts that you simply must try. It’s so easy to make anytime a craving strikes or delicious enough for special occasions. Add a few festive sprinkles and it’s perfect for any celebration or holiday.
Why You’ll Love This Yellow Sheet Cake Recipe
- Skip the box mix! This homemade yellow sheet cake is made completely from scratch with pantry staples—no yellow cake mix required.
- No specialty flours or mixer needed. You don’t need cake flour to get a soft, tender crumb—just regular all-purpose flour does the trick. Just stir this cake together with a whisk or wooden spoon, no stand mixer needed.
- Perfect for any occasion. Whether you’re topping it with chocolate buttercream or serving it plain, this classic cake is a crowd-pleaser for birthdays, potlucks, or a weekend treat.
Ingredients for Yellow Sheet Cake Recipe
- buttermilk
- all purpose flour
- granulated sugar
- baking soda
- kosher salt
- butter
- boiling water
- eggs
- vanilla extract
- almond extract
For the Buttermilk Icing
- butter
- powdered sugar
- milk
- vanilla extract
- almond extract
- sprinkles
How to Make Yellow Sheet Cake
- MAKE THE BATTER: Combine flour, sugar, baking powder and salt together in a large mixing bowl.
- Add boiling water and butter to flour and sugar mixture and stir to combine.
- Next, add beaten eggs, almond extract, vanilla and buttermilk, whisking until well combined.
- Pour into a greased 11 x 17 inch sheet pan.
- BAKE: Cook for 15- 18 minutes or until a toothpick inserted comes out clean.
- MAKE THE ICING: Mix icing together by combining softened butter, powdered sugar, almond extract, vanilla and milk.
- Spread over cooled cake. Top with sprinkles if desired.
Recipe Notes and Variations
- Cupcakes: Make this recipe into 12 cupcakes.
- Storage: Store, covered with plastic wrap at room temperature for 2-3 days or refrigerate for 4-5 days.
- Icing: Easy Chocolate Frosting (made with cocoa powder) is delicious over this yellow cake recipe and makes a great birthday cake.
More Sheet Cake Recipes You Will Love
- Texas Sheet Cake – The classic sheet cake topped with chocolate frosting.
- Pineapple Sheet Cake – A moist and delicious tropical cake with cream cheese icing.
- Peanut Butter Sheet Cake – A rich and delicious cake full of peanut butter flavor and Butterfinger icing.
I found this incredible Buttermilk Sheet Cake recipe from Cookies and Cups and adapted it slightly by adding in almond extract with the vanilla extract. I also whipped the icing and added a few sprinkles.
How to Make Buttermilk Substitute
If you are out of buttermilk, just measure a scant cup of milk and stir in 1 tablespoon of vinegar or lemon juice. Buttermilk keeps better than you might think and you can also freeze it if you want to save it for a later use.
If you are looking for a quick and easy dessert, this cake is just the ticket. It’s one that you’ll make again and again. I love that it uses pantry ingredients and it’s ready in just about 30 minutes.
It turns out tender and so flavorful with the almond extract. A great homemade dessert that is just as easy as a cake mix!
If you love this Recipe as much as I do, please leave a comment and a rating below, and be sure to help me share on Pinterest!
Yellow Sheet Cake
Ingredients
For the Cake
- 2 cups all purpose flour
- 2 cups sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup butter melted
- 1 cup boiling water
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup buttermilk
For the Icing
- ½ cup butter softened
- 4 cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup of sprinkles optional
Instructions
- Preheat oven to 400°.
- Add flour, sugar, baking soda and salt together in a mixing bowl and whisk together.
- Add melted butter and boiling water and mix to combine.
- Mix in eggs, vanilla, almond extract and buttermilk.
- Pour into a well greased 11 x 17 inch sheet pan.
- Bake for 15- 18 minutes or until a toothpick inserted comes out clean.
- Remove from oven and place on a wire rack to cool.
- Mix icing together by combining butter, powdered sugar, milk, vanilla and almond extract. Use an electric mixer to whip the icing if desired.
- Spread over cooled cake and top with sprinkles if desried.
Notes
- Cupcakes: Make this recipe into 12 cupcakes.
- Storage: Store, covered with plastic wrap at room temperature for 2-3 days or refrigerate for 4-5 days.
- Icing: Easy Chocolate Frosting (made with cocoa powder) is delicious over this yellow cake recipe and makes a great birthday cake.
I made this cake last night. Infact I made it twice because I thought I did something wrong. The cake did not rise at all. It was very dense and flat.
I am sorry to hear that you weren’t happy with the cake. It is a thin sheet cake and doesn’t rise a lot.
~ Milisa
Can I use vanilla extract instead of almond extract as we are not fans of almond extract
Hi Valerie,
Vanilla will work just fine! I hope you get the chance to try it.
~ Milisa