Yellow Sheet Cake Recipe
A homemade yellow sheet cake recipe is one of those classic desserts everyone should know how to make.
Soft, buttery cake topped with a sweet homemade raspberry glaze and fluffy whipped topping makes this easy cake recipe perfect for birthdays, potlucks, family gatherings, or anytime you need a simple dessert that feeds a crowd.
If you’re looking for a dependable cake that’s easy to make and tastes like it came straight from a bakery, this recipe checks every box.
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Why You’ll Love This Raspberry Yellow Sheet Cake
- Soft, fluffy texture with classic buttery flavor
- The homemade raspberry glaze adds fresh berry flavor
- Bakes in one pan for easy prep and cleanup
- Great for birthdays, parties, and celebrations
- Easy to decorate with sprinkles or seasonal toppings
- Perfect make-ahead dessert recipe for feeding a crowd
What is Yellow Sheet Cake?
This classic butter-based cake is made with whole eggs, giving it its signature yellow color and rich flavor. Unlike white cake, yellow cake has a more buttery taste and tender crumb, making it a favorite for everything from birthday cakes to casual family desserts.
Because it bakes in a sheet pan, it’s easy to frost, slice, transport, and serve.
What You Need to Make Yellow Sheet Cake
- Key baking ingredients – Cake mix, eggs, oil, and water create a soft, fluffy cake with classic yellow cake flavor.
- Fresh raspberries – Cooked with sugar, lemon juice, and cornstarch to create a sweet homemade raspberry glaze.
- Your favorite frosting recipe – Whipped topping works perfectly here, but a vanilla buttercream recipe or chocolate buttercream can create a richer version
- Pantry ingredients – Sugar, cornstarch, and a few simple baking staples help bring the raspberry topping together.
How to Make a Yellow Sheet Cake
- Start by preheating your oven and preparing your baking pan with nonstick spray or parchment paper to prevent sticking.
- For the best texture, bring your butter, eggs, and milk to room temperature first—this helps everything blend smoothly and creates a lighter, fluffier cake.
- Mix the cake ingredients together until smooth, being careful not to overmix the batter since that can make the cake dense instead of soft and tender.
- Pour the batter into the prepared pan and bake until the top springs back lightly and a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the raspberry glaze by cooking raspberries with sugar, lemon juice, and cornstarch until thickened. For even better results, chill the cake for about 30 minutes first.
- Let the glaze cool before spreading it over the cake, then finish with whipped topping. For extra flavor, try adding a splash of vanilla or almond extract.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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Yes! Bake the cake a day ahead and frost before serving, or freeze the unfrosted cake for later.
Absolutely. Wrap slices individually or freeze the entire unfrosted cake tightly wrapped for up to 3 months.
Yellow cake uses whole eggs and butter, giving it a richer flavor and yellow color. Vanilla cake is often lighter in flavor and texture.
The best pan size depends on how thick you want your cake and how many servings you need. Most homemade sheet cake recipes are baked in a 9×13-inch pan, which creates a thicker cake that’s perfect for family desserts and parties. For a larger, thinner cake that feeds more people, you can use a half sheet pan (13×18 inches), but keep in mind the baking time may need to be adjusted.
Yes, but homemade raspberry glaze adds fresher flavor and lets you control the sweetness and consistency.
More Recipes & Cake Inspiration
Looking for more easy cake ideas? Check out these favorites:
- Decorating cakes doesn’t have to feel overwhelming. This beginner-friendly cake decorating bundle walks you through frosting, decorating, and assembling cakes step-by-step so you can create beautiful cakes with confidence—no fancy tools or guesswork required.
- Looking for more creative Uses for Yellow Cake Mix? Find easy cakes, cookies, bars, and crowd-pleasing desserts made with a simple box of yellow cake mix.
- Need a quick dessert with minimal prep? These Dump Cake Recipes with Yellow Cake Mix are perfect for busy days when you want something easy and delicious.
Farberware Nonstick Bakeware Baking Pan / Nonstick Cake Pan, Rectangle – 9 Inch x 13 Inch, Gray
CAROTE 1.5Qt & 3.0Qt Sauce Pan Sets with Lid Cooking Pots Nonstick Saucepans Cookware Set with Pour Spout Small Kitchen Pot, Induction Comptable, Easy to Clean, PFOA FREE (White Granite)Angled Icing Spatula, Stainless Steel Offset Spatula, Cake Spatula Set of 2 Black 6, 8 inch Blade
Yellow Sheet Cake Recipe
Ingredients
For the cake:
- 1 – 15.25 oz box yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Raspberry Glaze and frosting:
- 2 Tablespoons Cornstarch
- ½ cup Sugar
- 6 ounce container Fresh Raspberries
- 1 Tablespoon Lemon Juice
- 8 oz container whipped topping
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9×13 inch baking pan.
- For a sheet cake, use a large rectangular baking pan with high sides.
- Add the cake mix, water, oil, and eggs to a large mixing bowl, and beat on high speed for 3 minutes.
- Pour batter into the prepared pan, and bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven.
- Allow the cake to cool in the cake pan for a few minutes, then transfer it to a wire rack to cool completely.
- To make the raspberry glaze, mix the cornstarch and sugar together in a small bowl with a whisk.
- Add the raspberries and lemon juice to a small saucepan, and add the cornstarch and sugar mixture, then stir well.
- Cook over medium heat for 15 minutes, stirring often, while chopping the berries with the spatula.
- Once the mixture is done, refrigerate for 2 hours.
- Once the cake and glaze has cooled, spread the mixture over the entire surface of the cake, then top with whipped topping.
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