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Yellow Sheet Cake (Birthday Cake)

Honestly, I like baking my own birthday cakes. I always have and always will. I feel like there is a lot of freedom for me to choose what my favorite cake is. Unfortunately, I don’t really have a favorite. I like some things better than others, but when it comes right down to it, baking a birthday cake with no one’s preferences but my own in mind is a tricky thing: I want it to be for me, but I want everyone else to love it. I guess I get selfish around my birthday. After much deliberation about flavors and a strong leaning towards doing something complicated and “fancy”, I did a 180 (meaning that I changed my mind) and baked myself a yellow sheet cake.

I’m certain that the only yellow sheet cakes I have ever eaten, until now, have come from boxes. Yellow cake is a vanilla cake that gets a faint yellow color from egg yolks. Many cakes are slightly yellow, so in the realm of birthday cakes, it’s just about as basic as you can get.

I would say that there is nothing wrong with boxed cake mixes, but if I had to compare them to this cake, I would be lying. This cake is moist and incredibly fluffy, soft and tender. It is easy to make and easy to handle. It tastes amazing, not due to some exotic flavor, but because it absolutely tastes homemade.

The method is the best thing about this cake. I use the same one for white cake, actually. Beating the butter into the dry ingredients gives the finished cake a beautiful and tender crumb, inhibiting gluten development by creating a protective coating of fat around the flour. Beating the flour/butter mixture with some of the eggs gives the remaining gluten a chance to develop and incorporate air into the cake. The little bit of gluten development is a good thing in this case. I’m not going to nay-say all the warnings about over-mixing, but we do need some gluten to hold things together and let the cake rise. If we didn’t mix at all, we’re just have a big bowl of butter, flour, milk and sugar. Yum.

This cake can also be baked in round cake pans and layered. The baking time will need to be reduced, probably to 25-30 minutes, depending on the size of your pan. Also, note that the cake itself is not super rich (in fact, I used skim milk to make it, though whole and lowfat are fine), so you can go crazy with a real buttercream icing.

Yellow Sheet Cake

2 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 ½ cups sugar
½ cup butter, softened
3 eggs
1 cup milk
2 tsp vanilla extract

Preheat oven to 350F. Line a 9×13 inch sheet pan with parchment paper, or lightly grease it with shortening or oil (butter will produce a harder “crust”).
Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, milk and vanilla. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 ½ minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
Pour into prepared 9×13 pan and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles.
Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean.
Let cool for 30 minutes in the pan before turning out onto a rack to cool completely. You can leave it in the pan if you’re serving it casually.
Serves 16 (or 12 birthday-sized pieces)

Update: I wanted the cake to have a really fun feel, so I used Wilton edible giltter around the edges and made some blue and green piping gel to write on the cake. You can see the whole thing here.

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  • sophie
    July 26, 2007

    im making thiscake for my brothers birthday and before i started i was wondering what sugar do you use for it cause it just sugar can any one help me quick.

  • sophie
    July 26, 2007

    (sorry spelling maistakes)

    im making this cake for my brothers birthday, and before i started, i was wondering what sugar do you use for it because it just says sugar, can any one help me quick.

  • Anonymous
    March 13, 2009

    Happy birthday Nicole! the cake looks like it came out great!

  • Anonymous
    June 5, 2009

    I have to say that this is the best cake recipe ever! I used this recipe for my son’s Thomas the train cake and it was delicious!!! Thanks!

  • Lorie
    October 26, 2009

    Hi! I baked this over the w/e and was wondering if you could help me figure out what I did wrong. Well, I am an amateur, so that could be it:) but the cake turned out really “thick” or “stiff”…I don’t know how else to explain it but it wasn’t moist (oh and I baked them as cupcakes so I don’t know if that makes a difference?. They baked for about 22 mins or so. This didn’t stop be from eating them though 🙂


  • Alex Murtagh
    June 20, 2010

    Thank you so much for sharing this recipie. I recently purchased a 9×13 cake pan but have been finding it difficult to aquire a recipie for this size of pan. I tried this last week and it was absolutley delicious. My daughter loved it, and her boyfriend said it was the best home baked cake he ever had (and that was before i covered it with buttercream!!! I highly recommend this recipie and would appreciate any further recipies for this cake pan. Normally here in the uk we use castor sugar which is the equivalent to us bakers superfine sugar. i used regular sugar granulated (not sure if i was supposed to) but like i said it turned out perfect. I have a fan assistant oven and reduced the temp by 20oc. I do have to say, it took a lot longer to bake than the recipied suggested, but no two ovens are the same. thank you

  • Candace
    November 20, 2010

    This was absolutely wonderful. Thanks so much. I baked it for my son’s birthday this month and now preparing it again for a church social. I love the way it turns out.

  • kkoenig
    September 6, 2011

    I was wondering if the cake is strong enough to layer? (I can’t really tell in the pictures) My friend has requested a custard filling for his birthday cake this weekend and I would really like to use this recipe. This is my first attempt at both a sheet cake as well as yellow cake, I normally am a 9″ round kind of girl.


  • MoniLve
    March 4, 2012

    I used this recipe as a base to make some banana pudding cupcakes…..they turned out WONDERFUL! Thanks for sharing!!!!!

  • andrea
    May 20, 2012

    how many cups of batter does this recipe make?

  • Ava
    January 17, 2014

    I am making this for a birthday party for my friend. I was wondering if u could cool it quicker in the fridge?

  • debbie
    January 18, 2014

    NICOLE! thank you so much for this recipe! my friends/daughter LOOOOVED this. what a gem of a recipe. all of your recipes are impeccable. i know for SURE i’ll get a good one! i bought your book too!! 🙂

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