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Yellow Buttermilk Sheet Cake

Yellow Buttermilk Sheet Cake

Course: Dessert
Cuisine: American
Keyword: Yellow Buttermilk Sheet Cake
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 30 servings depending on how the slices are cut
Calories: 8425kcal
Author: Kara @I Scream for Buttercream
Yellow buttermilk sheet cake made two ways. A moist buttermilk cake topped with brown sugar fudge frosting or yummy white chocolate buttercream.
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Ingredients

For the Cake:

  • 2 ⅔ cups flour all purpose
  • 2 cups sugar
  • 1 cup butter room temp
  • 2 whole eggs
  • 1 egg yolk
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup milk
  • 2 teaspoon vanilla

Brown Sugar Fudge Frosting:

  • 1 cup butter
  • ¾ cup cocoa
  • ½ teaspoon salt
  • ½ cup brown sugar
  • 3 cup confectioners sugar
  • 1 teaspoon vanilla

White Chocolate Buttercream

  • 1 cup melted & cooled white chocolate
  • 1 recipe vanilla buttercream

Instructions

For the cake:

  • Grease and flour a 12 x 17 sheet cake pan or jelly roll pan.
  • Preheat the oven to 350 degrees.
  • In a bowl, mix together the flour, baking soda and salt. Set aside.
  • In another bowl, mix together the buttermilk, milk and vanilla. Set aside.
  • In a mixing bowl, beat together the butter and sugar until fluffy.
  • Add in the eggs and beat just until combined.
  • Alternately add in the dry mixture and the liquid mixture. Start and end with the dry mixture. (dry, liquid, dry, liquid, dry) Mix just until combined after each addition.
  • Spread into pan and bake at 350 degrees for approximately 15-20 minutes. Start checking at 12 or so. Be careful not to over bake or the cake will end up dry. Sheet cakes bake very quickly.
  • Set on a rack to cool completely before adding frosting.

Brown Sugar Fudge Frosting:

  • Melt the butter in a saucepan.
  • Add cocoa, brown sugar and simmer for several minutes. You want the brown sugar to dissolve.
  • Remove from heat, add vanilla and let cool to almost room temperature.
  • Pour into mixing bowl, add salt, confectioners sugar and a couple tablespoons of milk. Beat until smooth. Add more milk (possible up to a ¼ cup) if needed to reach desired consistency.
  • Spread onto cooled cake.

White Chocolate Buttercream:

  • Melt one cup of white chocolate and let cool to almost room temperature.
  • Add to one recipe vanilla buttercream. This recipe can be found on the blog.

Notes

If baking in a 13 x 9 inch pan, you may need to bake it a bit longer. Start by adding on another five minutes and then start checking on it. 
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 8425kcal | Carbohydrates: 1179g | Protein: 76g | Fat: 405g | Saturated Fat: 250g | Cholesterol: 1537mg | Sodium: 7327mg | Potassium: 2201mg | Fiber: 30g | Sugar: 880g | Vitamin A: 12675IU | Calcium: 819mg | Iron: 27.6mg