This classic yellow sheet cake recipe is perfect for birthdays and celebrations! I love to pair it with my chocolate buttercream frosting for an extra special treat. Don’t forget the sprinkles!
I decided to develop this recipe because I believe everyone needs a few go-to birthday cake recipes in their collection. My funfetti cake is on that list, as is my marble cake. And now we’re adding this gluten free yellow cake to the mix!
I’ve always found the idea of a single-layer sheet cake to be appealing. It’s perfect for a party, because it will feed a good amount of guests. But you don’t have to deal with multiple layers, or intricate decorations (although you could totally add some fun piping to this if you wanted!).
This yellow cake with chocolate buttercream frosting is definitely going to become your new birthday favorite, I can feel it 🙂
Why You’ll Love This Gluten Free Yellow Cake…
- The recipe is so, so simple and straightforward. This recipe calls for all of your typical baking staples, and there are no complicated techniques here. Even the decorating is super easy!
- The cake is so soft and fluffy, just the way birthday cake should be, in my opinion.
- Three words: chocolate buttercream frosting. Need I say more?
What You’ll Need…
- Flour: I always get asked about my favorite gluten free flour, and I always recommend Bob’s Red Mill 1 to 1. This is the flour I use in all of my recipes, but all other GF blends should work.
- Greek yogurt: we’re using plain Greek yogurt, and the milkfat doesn’t really matter. You can see I used 0%, sometimes I use 2%.
- Milk: you can use lowfat or whole milk, which is why I didn’t specify in the recipe.
How To Make…
To make my gluten free yellow cake, we’ll start by combining the dry ingredients in a small bowl, just so it’s ready to go when we need it. Set that aside for now and move on to your mixer.
Cream the butter with the sugar until it’s smooth and slightly lighter in color, then add in the rest of your ingredients. Once that’s combined, add the dry mixture and mix on low speed. Do not over-mix!
Pour the batter into a greased 9×13 dish and bake on 350ºF for 35 minutes. Cool completely before frosting.
The chocolate buttercream is super simple, too. You will just want to beat the butter for a good few minutes, then add in the powdered sugar, cocoa powder, and salt. Once that’s all combined, add milk (one tablespoon at a time) until you have the right consistency.
Tips For Making Gluten Free Yellow Cake…
- As always, I recommend using a kitchen scale to weigh your flour if possible. This is the best way to ensure you’re not accidentally adding too much flour to your cake batter. We’ll need 370 grams of flour for this sheet cake recipe.
- It’s so important not to over-mix the batter once you’ve added in your dry ingredients. Set your mixer on low speed and watch it closely. Once the batter has just started to come together, it’s ready to go.
- When making the frosting, you really want to take your time beating the butter. I set a timer for at least 5 minutes and just let my mixer run. I’ve found that this makes for the best, most fluffy buttercream. Once all ingredients (including the milk) have been mixed in, I set the timer for another 5 minutes and continue beating.
Yellow Sheet Cake Ingredient Substitutions…
- I haven’t tested it, so I’m unsure if you’d be able to make this yellow cake vegan. You would need to substitute with your favorite non-dairy butter and milk. The Greek yogurt is essential to making this yellow cake without eggs, because it adds moisture and richness. If you are looking to make this dairy-free, I recommend using a non-dairy yogurt that is similar in texture and fat content as Greek yogurt.
Did you make my yellow sheet cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cake Recipes, Check Out My…
Yellow Sheet Cake – Gluten Free, Eggless
For the cake:
- 2 ½ cups (370g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 1 ⅓ cups (266g) granulated sugar
- 1 cup (225g) plain Greek yogurt room temperature
- 1 cup (240ml) milk room temperature
- 2 teaspoons vanilla extract
For the chocolate buttercream:
- 1 cup (226g) unsalted butter room temperature
- 2 ½ cups (300g) powdered sugar
- ¾ cup (63g) unsweetened cocoa powder
- ⅛ teaspoon salt
- ¼ cup (60ml) milk
- Preheat the oven to 350°F. Grease a 9×13 cake pan and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the yogurt, milk, and vanilla extract and beat to combine. Add the dry ingredients and mix on low speed until just combined.
- Transfer the batter into the prepared cake pan. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
To make the chocolate buttercream:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 5-6 minutes.
- Add the powdered sugar, cocoa powder, and salt and beat to combine. Add the milk and beat for another 5 minutes.