Yellow Sheet Cake With Chocolate Sour Cream Frosting + Rainbow Sprinkles
I tried this recipe recently and loved it for its tangy chocolate frosting and rich crumb. I recommend adding some sprinkles, too, for some fun color and texture. Again, no need for a celebration, even for sprinkles. The best pairing for this cake is sweatpants and a glass of my 2025 Rosé of Grenache on the patio.
Recipe: Samantha Seneviratne for New York Times Cooking. Photo: Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne
Total Time: 1 hour 40 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes, plus about 45 minutes' cooling
INGREDIENTS
FOR THE CAKE:
¾ cup/170 grams salted butter, cut into pieces, at room temperature, plus more for the pan
3 cups/384 grams all-purpose flour, plus more for the pan
1 ½ cups/360 milliliters whole milk, at room temperature, divided
4 large egg yolks, at room temperature
2 large eggs, at room temperature
¼ cup/60 milliliters vegetable oil
1½ tablespoons vanilla extract
1½ cups/300 grams granulated sugar
4 teaspoons baking powder
2 teaspoons kosher salt (such as Diamond Crystal)
FOR THE FROSTING:
8 ounces/226 grams bittersweet chocolate, chopped, melted and cooled slightly (see Tip)
½ cup/113 grams salted butter, at room temperature
1 cup/123 grams powdered sugar
1 cup/240 milliliters sour cream, at room temperature
2 teaspoons pure vanilla extract
Sprinkles for topping, optional, but I highly recommend!
DIRECTIONS
Step 1
Make the cake: Heat the oven to 350 degrees. Butter and flour a 13-by-9-inch baking pan.
Step 2
In a large liquid measuring cup, whisk together ½ cup of the milk, the 4 egg yolks, 2 whole eggs, oil and vanilla.
Step 3
In a large bowl or in the bowl of a stand mixer, whisk together the flour, sugar, baking powder and salt. With an electric mixer on medium speed, beat in the butter until the mixture looks sandy, about 1 minute. Add the remaining 1 cup milk and beat until smooth, about 1 minute. The batter will be thick.
Step 4
With the mixer running, add the egg mixture in 2 parts, scraping down the sides of the bowl with a rubber spatula as necessary.
Step 5
Increase the speed to medium-high and beat the batter for another 2 minutes.
Step 6
Transfer the batter to the prepared pan and spread it out evenly with an offset spatula.
Step 7
Bake until the cake is puffed and light golden and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Transfer the pan to a wire rack to cool completely, about 45 minutes.
Step 8
Make the frosting: In a medium bowl, with an electric mixer, beat together the chocolate and the butter until smooth. Beat in the powdered sugar. Beat in the sour cream and the vanilla. (If the mixture is too loose, refrigerate for about 20 minutes, until just firm enough to spread. Beat until smooth before spreading.)
Step 9
Invert the cake onto a serving platter, if desired. Spread the frosting evenly over the cake. If desired, top with sprinkles. The cake is best the day it’s made. Store leftovers in the fridge, well-wrapped, for up to 3 days.
Tip: In a medium microwave-safe bowl, melt the chocolate in 15-second bursts, stirring often.
Recipe: Samantha Seneviratne for New York Times Cooking. Photo: Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne
