better than box yellow sheet cake
- Melted unsalted butter for greasing the pans
- 3 cups All purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon salt
- 1 ½ cups Buttermilk, at room temperature
- ½ Cup Canola oil
- 1 Tablespoon Vanilla extract
- ½ teaspoon almond extract
- 1 ½ Cups Granulated sugar
- ½ Cup Unsalted butter, at room temperature
- 3 Eggs, at room temperature
- 3 Egg yolks, at room temperature
- spread with chocolate ganache frosting
- Set the eggs, butter, and buttermilk out 30 minutes before you begin baking to ensure they’re at room temperature.
- Preheat oven to 350 degrees. Line one 9X13 inch rectangular cake pan with parchment paper, grease paper and sides of pan with melted butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt set aside.
- Combine the buttermilk, canola oil, vanilla extract, and almond extract in a separate bowl or large measuring cup, set aside.
- 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.
- Add the eggs and yolks to the butter and mix for 2-3 minutes until the eggs increase in volume and turn pale yellow.
- 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.
- 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.