A classic yellow sheet cake is a fantastic choice for any occasion, it’s simple, delicious, and loved by everyone
The beauty of this cake recipe lies in its versatility and simplicity. Made with basic pantry ingredients, this cake is known for its soft, fluffy texture and rich, buttery flavor. It’s often a go-to dessert for potlucks, family gatherings, and birthday parties because it’s quick to make and easy to serve.
Not to mention, this buttery yellow cake is a nostalgic treat that many remember from childhood, bringing back sweet memories with every bite.
Try it out with your favorite frosting and serve a slice with a cold glass of milk!
Ingredients for a 9×13 yellow cake recipe
The yellow cake mix, water, oil, and eggs create a moist, fluffy base, while the cornstarch, sugar, fresh raspberries, and lemon juice combine for a tangy-sweet raspberry glaze that’s topped with whipped topping for a light, creamy finish.
Begin by preheating your oven and greasing a baking pan or line it with parchment paper to prevent sticking.
For a light, fluffy cake, ensure your butter, eggs, and milk are at room temperature. This helps them blend together smoothly, creating a tender crumb.
Combine cake mix with water, oil, and eggs in a mixing bowl, then beat until smooth.
When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture rather than the soft, airy one we want.
Pour the batter into the pan and bake until the top springs back when gently touched, and a toothpick inserted in the center comes out clean.
As the cake cools, make the raspberry glaze.
Cook fresh raspberries with sugar, lemon juice, and cornstarch, stirring until thickened.
After cooling the glaze, spread it over the cake and finish with whipped topping. For extra flavor, consider adding a touch of vanilla or almond extract.
How to Frost a Rectangular Cake
- Cool the cake completely. For the best results, chill the cake in the refrigerator for about 30 minutes.
- Spread a thin layer of frosting over the entire cake to catch any crumbs, then chill for 15-20 minutes to let it set. This “crumb coat” will help create a smooth base.
- Use an offset spatula or large knife to apply a thicker layer of frosting on the top and sides, spreading evenly. Place most frosting on top first and work down the sides for even coverage.
- For a professional look, use a bench scraper or flat spatula to smooth the frosting. Hold it at a slight angle and drag it gently along the sides and top until you’re satisfied with the finish.
- Add any toppings, sprinkles, or piped designs to finish your cake!
For even more ways to make your cake creations shine, check out our guide to cake decorating packed with tips to elevate any homemade treat!
Yellow sheet cake can be made a day in advance. Store it in an airtight container at room temperature or refrigerate it if you’re frosting it with perishable ingredients.
Store any leftovers in an airtight container. A frosted cake should be refrigerated to maintain freshness, especially if using cream cheese frosting.
The main difference is the pan size and shape. Sheet cakes are usually baked in a large, rectangular pan (like a 13×9 or larger) with lower sides, making them thinner and quicker to bake. Regular cakes, especially round or layered ones, are typically taller and may need multiple pans. Sheet cakes are ideal for large gatherings, while regular cakes are often more decorative or layered.
Generally, a sheet cake in a 13×9 pan bakes at 350°F for around 28-35 minutes. However, baking times may vary by recipe, so keep an eye on it and check with a toothpick after 25 minutes to see if it’s done.
For a 9×13 cake, you’ll usually need about 3 cups of frosting. This amount should give you enough to cover the top and sides generously, or create a thicker layer if you prefer it only on top.
Top off your yellow sheet cake with our rich, silky Chocolate Buttercream Frosting for a decadent twist, or bake up a Cherry Sheet Cake for a fruity burst that’s perfect for any gathering. Feeling festive? Explore fun Birthday Cake Recipes that’ll bring a smile to any celebration! And if you’re curious about turning a white cake mix into a chocolate cake or how to make a boxed cake taste a homemade, we’ve got all the secrets.
Craving easy and delicious desserts? Try these creative Uses for Yellow Cake Mix or whip up a decadent Dump Cake with Yellow Cake Mix for a treat that’s as simple as it is irresistible!
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Yellow Sheet Cake Recipe
Need a simple dessert that wows? This yellow sheet cake is soft, rich, and perfect for topping with your favorite frosting!
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 9x13 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.