Target: 6 × 4 inches · landscape

Yellow Sheet Cake with Chocolate Frosting

135 min · 16 slices

Ingredients

□ 2 1/2 cups all-purpose flour

□ 2 1/2 tsp baking powder

□ 1 tsp fine salt

□ 1 cup unsalted butter, softened, including 1 tbsp for the pan

□ 1 3/4 cups granulated sugar

□ 4 large eggs, at room temperature

□ 2 tsp vanilla extract for the cake

□ 1 cup whole milk, at room temperature

□ 1/2 cup unsalted butter, softened for the frosting

□ 2/3 cup unsweetened cocoa powder

□ 3 cups confectioners' sugar

□ 1/3 cup whole milk for the frosting

□ 1 tsp vanilla extract for the frosting

□ 1/4 tsp fine salt for the frosting

1. Heat oven to 350 F; butter a 9-by-13-inch pan. Whisk flour, baking powder, and salt.

2. Cream cake butter and sugar until fluffy; beat in eggs one at a time, then cake vanilla.

3. Alternate dry mix and milk, starting and ending with dry. Bake until golden and springy in the center.

4. Cool cake completely. While it cools, beat frosting butter, cocoa, sugar, milk, vanilla, and salt until spreadable.

5. Spread frosting over the cool cake. Serve at room temperature; cover and store at room temperature.

Cook’s note: Cool the cake fully before frosting so the chocolate buttercream stays in a thick, even layer.