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.
Servings 4
Equipment
- 8x8 brownie pan
- Parchment Paper
- Mixing Bowls
- Stand mixer fitted with a paddle attachment
- Spatulas
Ingredients
Cake
- 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
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
Instructions
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.