Yellow Sheet Cake with Chocolate Buttercream Frosting
Prep time
Cook time
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This Gluten-free Yellow Sheet Cake with Chocolate Buttercream Frosting is one of the easiest and yummiest desserts ever! Takes just 10 minutes to prep and it's perfect for any and every occasion.... celebrations, birthdays, Super Bowl and just any day you need a dessert. Made in a half-sized rimmed baking sheet (approximately 9.5 x 14.5). Just added baking option to make 12 cupcakes.
Recipe type: Dessert, Birthdays, Celebrations
Cuisine: gluten-free, vegetarian, nut-free, dairy-free optional
Serves: 15-20 slices OR 12 cupcakes
Yellow Cake
  • 1½ cups gluten-free all purpose flour with xanthan gum (we used GF Jules - affiliate link)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup butter, softened to room temperature (or dairy free butter) (I used 1 stick salted and the remainder unsalted but either will work)
  • 1¼ cups cane sugar
  • 2 eggs (brought to room temperature ideally)
  • 1 tablespoon vanilla extract
  • ⅓ cup plain greek yogurt (or dairy free yogurt)
  • ¾ cup whole milk (or dairy-free milk)
Chocolate Buttercream Frosting
  • 6 Tablespoons butter softened
  • ¾ cup Hershey’s Cocoa (100% cacao natural unsweetened)
  • 1 teaspoon Vanilla extract
  • 2⅔ cups powdered sugar
  • 4 to 6 Tablespoons milk
Yellow Sheet Cake
  1. Preheat oven to 350 degrees F and lightly grease a half-size rimmed baking sheet (approximately 9.5 x 14.5) (You can also make these as 12 cupcakes)
  2. In a small bowl, combine flour, baking soda and salt using a pastry cutter, whisk or fork. Set aside.
  3. In a large mixing bowl (I used a Kitchen Aid Stand Mixer), beat softened butter until smooth and creamy.
  4. Add sugar and beat on high until well combined, scraping down the sides as needed.
  5. Add the eggs, one at a time, beating each one until mixed in.
  6. Add in vanilla and greek yogurt. Mix until well combined, scraping down the sides with a spatula as needed.
  7. With the mixer running on low speed, alternately add the dry ingredients and milk until all combined.
  8. Pour into prepared baking sheet*, spread evenly and baking 20-22 minutes or until top is golden and a toothpick inserted into the center comes our clean. The edges will also start pulling away from the pan.
  9. *For cupcakes, pour into 12 muffin tins, lined with baking cups and bake at 350 degrees F for 20 minutes.
  10. Let cool before frosting. Can be made a day ahead, leave out at room temperature, loosely covered with wax paper.
  11. Frosting
Chocolate Buttercream Frosting
  1. In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency. Blend in vanilla. (Makes about 2 cups frosting)
  2. Spread evenly on cooled cake. Top with sprinkles as desired.
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