Cake / Chocolate / Frosting / Mini

Mini Yellow Sheet Cake with Chocolate Frosting

Mini yellow sheet cake with chocolate frosting is the way to my heart. No frills or fuss, just a classic done right. My whole family requests this cake on their birthday’s and for good reason. It’s the absolute best!

This recipe easily doubles for a stunning 2-layer cake or even cupcakes! Simple and SO SO good!

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 the buttery vanilla flavors we all love, 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 sprinkles are optional! Get as festive as you’d like during the holiday’s, but rainbow sprinkles are KING.

Most of the boxed yellow cake has food dye in it, this cake gets its beautiful yellow hue from egg yolks, Which also makes it super moist & tender crumb.

How to make a mini yellow sheet

  1. Cream the butter and sugar in a stand mixer fitted with a paddle attachment. 
  2. Add in the eggs one at a time, along with the vanilla extract.
  3. Add in your dry mixture alternating with your buttermilk mixture. Be sure to scrape the sides of the bowl down. 
  4. Pour into an 8 inch brownie pan and bake at 350 for 25/30 minutes. Until the center is set. 
  5. 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 Frosting

A childhood classic! Mini Yellow Sheet Cake with Chocolate Frosting. A moist and delicious buttery-vanilla crumb, paired with a velvety buttercream.
Course Cake
Cuisine American
Keyword Brown Butter, Chocolate, Vanilla, Yellow Cake
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Leona G.


  • 8×8 brownie pan
  • Parchment Paper
  • Mixing Bowls
  • Stand mixer fitted with a paddle attachment
  • Spatulas



  • 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
  • tsp vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • cup buttermilk

Cocolate Frosting

  • 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


Yellow Cake

  • Preheat the oven to 350°
  • In a large bowl, combine your flour, cornstarch, baking powder, baking soda & salt. Set aside.
  • In a stand mixer, fitted with a paddle attachment, add the butter and sugar. Mix on medium for 3-5 minutes until smooth and creamy. Add in the vanilla, eggs and yolk. Be sure to scrape down the sides of the bowl after each addition. Next, add in the buttermilk and flour mixture alternately until no dry pockets remain. Be careful not to over-mix. Pour the batter into your prepared 8 inch pan. 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).

Chocolate Frosting

  • In a stand mixer fitted with a paddle attachment, add the butter and salt. Mix until creamy. With the mixer on low, add in the powdered sugar 1 cup at a time ending with the cocoa powder. Next, the vanilla and milk or cream 1 tbsp 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.

More recipes to try..

Blood Orange Glazed Chocolate Loaf

Spinach & Feta White Pizza


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