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Mini Yellow Sheet Cake with Chocolate Buttercream

A childhood classic! Mini Yellow Sheet Cake with Chocolate Buttercream. 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.

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

Buttercream

  • 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

  • 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).

Chocolate Frosting

  • 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.