A classic but make it romantic. Mini yellow sheet cake with chocolate frosting is the way to my heart. No frills or fuss, just a classic done right.
While Valentine’s Day brings out the drama and intrigue when it comes to cooking a romantic dinner and impressing a loved one, I personally just want pasta alla vodka and this cake. Simple and so satisfying.
Boxed yellow cake mix reigned supreme in our household growing up and it always makes me feel nostalgic whenever I have it. This homemade version is just BETTER and much fresher. Packed with buttery vanilla flavors, this yellow cake has the most moist and delicate crumb. And name a better frosting flavor pair than chocolate & yellow cake? It is so luscious and deliciously fluffy! Of course the roses are optional & festive. Rainbow Sprinkles are always best.
This cake starts off by creaming butter and sugar until light and fluffy. About 2-3 minutes. You don’t wanna over mix it. It gets its color from the eggs and egg yolk, also making it super moist.
How to make a mini yellow sheet cake with chocolate frosting
- Cream the butter and sugar in a stand mixer fitted with a paddle attachment.
- Add in the eggs one at a time, along with the vanilla extract.
- Add in your dry mixture alternating with your buttermilk mixture. Be sure to scrape the sides of the bowl down.
- Pour into an 8 inch brownie pan and bake at 350 for 25/30 minutes. Until the center is set.
- Wait for the cake to completely cool before frosting. Top with sprinkles or dried rose petals (optional).
This chocolate frosting is so deliciously fluffy and light and very nostalgic, I won’t have it any other way. I like to bake this in a 8 inch brownie pan, making it the perfect size for 2.
Mini Yellow Sheet Cake with Chocolate Buttercream
- 8×8 brownie pan
- Parchment Paper
- Mixing Bowls
- Stand mixer fitted with a paddle attachment
- 1 C + 2 tbsp Flour Spooned and leveled
- 1 tsbp corn starch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1 stick softened butter unsalted
- 1 cup sugar
- 1½ tsp vanilla extract
- 2 large eggs
- 1 egg yolk
- ⅔ cup buttermilk
- 1 stick softened butter unsalted
- 2 cups powdered sugar sifted
- ½ cup cocoa powder sifted
- 1 tsp vanilla extract
- ½ tsp salt
- 3-4 tbsp heavy cream
- In a large bowl, combine your flour, cornstarch, baking powder, baking soda & salt. Whisk to combine and set aside.
- Preheat the oven to 350°In a stand mixer, fitted with a paddle attachment, add the softened butter and sugar. Mix on low-medium for 3-5 minutes until smooth and creamy. Add in the vanilla and the eggs + yolk 1 at a time, scraping down the sides of the bowl after each addition. Next, add in the buttermilk and flour mixture alternately. Scrape the sides of the bowl down to ensure no dry pockets of flour remain. Be careful not to over-mix. Pour the batter into your pan lined with parchment paper. Bake for 28-30 minutes. Or until the center is set. Allow to cool completely and frost with your chocolate frosting. Top with sprinkles or dried rose petals (optional).
- In a stand mixer fitted with a paddle attachment, add your softened butter and give it a good mix until creamy. With the mixer on low-medium, add in the powdered sugar 1 cup at a time ending with the cocoa powder. Next, the vanilla and salt. Add in the cream 1 tbs at a time until the frosting is creamy, light and fluffy. Mix for another 2 minutes. Set aside until you're ready to frost your cake.