better than box yellow sheet cake
A delicious nod to my childhood, this better than box yellow sheet cake takes me right back to some of my first experiences in the kitchen. Aside from my triumphs making scrambled eggs at nine years old, boxed cake mix was my favorite childhood go-to. I felt like a real chef opening the Duncan Hines box, cracking eggs, and pouring in carefully measured vegetable oil. Even though I’ve graduated to baking cakes from scratch and will probably never buy a box of the powdered stuff again, there’s something nostalgic and comforting about classic yellow sheet cake spread thick with chocolate frosting.
To create a yellow cake recipe that captured the aromatic, overtly vanilla flavors of boxed cake mix, I used extra vanilla extract and balanced it with a hint of almond extract. I added extra egg yolks for a deeper yellow color and added moistness. A combination of oil and butter provides texture and depth of flavor.This cake is easy to bake and transport since you can frost it right in the pan. This is one of my go-to recipes and I’m thrilled to share it with you!
Topped with sprinkles, this yellow sheet cake is festive enough for any party. I hope you enjoy this recipe as much as my family does.
- 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.