Yellow Sheet Cake with Chocolate Buttercream Frosting Recipe

Ingredients

Cake

2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
1 cup milk

Frosting

1 cup butter, softened
2 1/4 cups powdered sugar
1/3 cup unsweetened baking cocoa
2 tablespoons milk
1 teaspoon vanilla

PREP TIME 30m	COOK TIME 1h30m	TOTAL TIME 2h
YIELD 24 servings

Instructions

Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture, scraping side of bowl occasionally. Spread batter evenly in pan. Tap cake pan on counter 2 or 3 times to eliminate air bubbles from batter.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Desserts

A recipe from table spoon

https://www.tablespoon.com/recipes/yellow-sheet-cake-with-chocolate-buttercream-frosting/e22cafa3-28d7-47c1-adec-7670bf76d9d0