better than box yellow sheet cake



  1. Set the eggs, butter, and buttermilk out 30 minutes before you begin baking to ensure they’re at room temperature.
  2. Preheat oven to 350 degrees. Line one 9X13 inch rectangular cake pan with parchment paper, grease paper and sides of pan with melted butter.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt set aside.
  4. Combine the buttermilk, canola oil, vanilla extract, and almond extract in a separate bowl or large measuring cup, set aside.
  5. Place sugar and butter in the bowl of a standing mixer, whisk together for 3-5 minutes until well combined. Periodically scrape down the sides of the bowl using a rubber spatula.
  6. Add the eggs and yolks to the butter and mix for 2-3 minutes until the eggs increase in volume and turn pale yellow.
  7. Turn off the mixer and add ⅓ of the dry ingredients and mix. With the mixer off again add ½  of the buttermilk to the batter, mixing and scraping down the bowl between each addition. Continue to add ½ of the dry ingredients and the remaining buttermilk. Add the rest of the dry ingredients and mix until just combined. Continue folding the batter with a rubber spatula until fully combined.
  8. Pour the batter into the prepared cake pan, scraping out the bowl with a rubber spatula. Bake on the middle rack, rotating the pan halfway through baking. Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and allow it to cool in the pan completely at room temperature for at least 2 hours before frosting. Make sure the cake is completely cooled before frosting.