This 9×13-inch yellow birthday cake with chocolate frosting is a perennial party favorite. Easy to make from basic ingredients, it’s soft, tender, and perfectly moist. This buttery yellow sheet cake doesn’t require any special assembly, piping tips, or decorating skills. Top it with rich and creamy chocolate fudge frosting, your favorite sprinkles, and don’t forget the birthday candles!
I originally published this recipe in 2019 and have since updated it with new photos and additional success tips.
There are plenty of reasons to bake a layer cake, but sometimes all you need is a simple cake that feeds a crowd, travels well, and is easy to decorate. This classic yellow birthday cake baked in a 9×13-inch pan is exactly that. It’s plush and buttery with a rich vanilla flavor, an incredibly tender crumb, and a thick layer of creamy chocolate fudge frosting on top.
This is the classic birthday cake everyone recognizes and loves. It’s easy enough for beginner bakers, sturdy enough to transport to parties and potlucks, and just as welcome at a weeknight family dinner as it is at a birthday celebration. Add a handful of colorful sprinkles, light the candles, and you’ve got a cake that’s always worthy of a celebration!
If you’re looking for a reliable homemade birthday cake that tastes just as delicious as this yellow layer cake but is easier to make, this recipe deserves a permanent spot in your recipe collection.
Why You’ll Love This Yellow Birthday Cake
Every baker needs a dependable 9×13-inch cake recipe, and this one checks all the boxes. This cake is:
- Soft, fluffy, and extra buttery
- Rich with real vanilla flavor
- Easy enough for beginner bakers
- Perfect for birthdays, parties, and celebrations
- Frosted with a thick layer of silky chocolate fudge frosting
- Simple to decorate with sprinkles, piped borders, or writing icing
It’s the kind of cake that’s nostalgic in the best way—a homemade version of the classic yellow birthday cake many of us grew up eating. You know the super moist cakes that stick to your fork? That’s what this is!
Key Ingredients You Need & Why
After plenty of recipe testing, I landed on a simple combination of basic ingredients that yield a tender and flavorful yellow cake.
- Cake Flour: Cake flour gives this cake its fluffy, delicate crumb. Its lower protein content creates a finer texture than all-purpose flour, making each slice exceptionally tender. If you don’t have cake flour, you can use this DIY cake flour substitute.
- Unsalted Butter: Like vanilla cake, creamed butter and sugar is the base of this yellow sheet cake. There’s simply no other way to achieve the same soft, buttery crumb. Make sure you are using proper room-temperature butter. And if you’re just starting out your baking journey, I have a video tutorial on how to cream butter and sugar.
- Eggs: My layered yellow cake uses whole eggs, plus additional egg yolks. In that recipe, I also whip egg whites into peaks before folding into the cake batter. Layer cakes require a little more finesse because you’re stacking the layers, filling them, and gently pressing them together. I don’t find either addition (extra egg yolks and whipped egg whites) necessary in the 1-layer 9×13-inch pan version.
- Sour Cream: Full-fat sour cream adds necessary moisture, which promises a tender cake crumb. Plain yogurt works as a substitute if needed.
- Whole Milk: Liquid is key in most cakes because it thins out the batter. You can use nondairy or lower-fat milks in a pinch, but the cake’s texture won’t be as rich or moist.
You also need sugar, baking powder, baking soda, vanilla, and salt.
I use the same ingredients in my yellow cupcakes, too.
The batter comes together quickly with an electric mixer and just a couple of bowls. If you need a recommendation for a 9×13-inch pan, I like this metal 9×13-inch pan or this metal 9×13-inch pan.
Because it’s baked in a 9×13-inch pan, decorating is quick and beginner-friendly—no stacking or crumb coating required.
Chocolate Fudge Frosting
Check out this glossy chocolate fudge frosting! It’s the same frosting I use for my piñata cake. (Another cake that’s perfect for a birthday celebration.)
It’s silky, creamy, deeply chocolatey, and spreads beautifully across the cake. The frosting pipes well if you’d like to add a border or decorative swirls, but it’s just as pretty simply spread on with an offset spatula.
A little corn syrup gives this fudge frosting its glossy sheen, but you can leave it out if you’d like.
Finish with plenty of rainbow sprinkles for the ultimate classic birthday cake!
The Many Benefits of Sheet Cakes
I love sheet cakes because they feed a large crowd, bake up fast, and cool pretty quickly. There’s no assembly required or special decorating techniques needed. They’re also easy to transport, so you don’t have the same worries about a layer cake falling over while in transit!
If sheet cakes are your preference too, try this cookies and cream cake, apple cake, zucchini cake, or funfetti sheet cake next.
Yes. Bake the cake up to one day in advance or freeze the unfrosted cake for up to 3 months.
Cake flour produces a softer, finer crumb than all-purpose flour, giving this cake its classic bakery-style texture. If needed, you can use a homemade cake flour substitute, but the crumb won’t be quite as delicate.
Absolutely. Vanilla buttercream, classic chocolate buttercream, strawberry buttercream, or whipped chocolate ganache would all pair beautifully with this cake.
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is finished baking.
Yellow Birthday Cake Tools
9×13-inch Baking Pan with Lid
Measuring Cups & Spoons
9×13-Inch Yellow Birthday Cake
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This 9×13-inch yellow birthday cake is soft, buttery, and topped with rich chocolate fudge frosting. Made from basic ingredients and easy to decorate, it’s the perfect homemade cake for birthdays, parties, and celebrations.
Ingredients
- 2 and 1/4 cups (266g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2/3 cup (160g) sour cream, at room temperature*
- 1 cup (240g/ml) whole milk, at room temperature*
Chocolate Fudge Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (540g) confectioners’ sugar
- 3/4 cup (62g) natural unsweetened or dutch-process cocoa powder
- 1/2 cup (120g/ml) whole milk
- 1 Tablespoon light corn syrup*
- 1 and 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- optional: rainbow sprinkles
Instructions
- Preheat the oven to 350°F (177°C). Generously grease a 9×13-inch baking pan. Set aside.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for 3 full minutes. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Beat in the eggs and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the sour cream.
- Add half of the dry ingredients and half of the milk and beat on low speed until combined. Add the remaining dry ingredients and milk and beat on low speed until combined. Do not over-mix this batter. The batter will be smooth, velvety, and slightly thick. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.
- Spread the batter into the prepared pan and smooth it into an even layer. Bake for 32–38 minutes or until the top is very lightly browned and a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking and, if you notice the top and edges quickly browning, tent the cake with aluminum foil.
- Remove from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake finishes cooling, make the frosting.
- Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until pale, smooth, and creamy, about 3 minutes. Using a fine mesh strainer, sift the confectioners’ sugar and cocoa together. Add the sugar/cocoa mixture to the butter, then beat on low speed until the sugar is mostly incorporated, about 20 seconds. Stop the mixer, then add the milk, corn syrup, vanilla, and salt. Beat on medium-high speed for 2 minutes. If the frosting is too thick, beat in an extra splash of milk.
- Spread the frosting over the cooled cake and top with sprinkles, if desired. Slice and serve.
- Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted right before serving. Frosting can also be made 1 day ahead of time. Cover tightly and refrigerate overnight. Bring frosting to room temperature, then beat the frosting on medium speed for a few seconds so it’s creamy again. Adding a splash of milk will help thin the frosting out, if needed. Frosted or unfrosted cake can be frozen up to 3 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 9×13-inch Metal Baking Pan or this 9×13-inch Metal Baking Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Fine Mesh Strainer | Icing Spatula
- Cake Flour: Cake flour produces an extra light cake, and I strongly recommend it here. In a pinch, you can try this cake flour substitute.
- Sour Cream: Full-fat sour cream lends the best flavor. You can substitute plain yogurt in a pinch. I suggest a full-fat variety.
- Milk: For a rich and moist cake, I highly recommend whole milk. You can use lower-fat or nondairy milk in a pinch, but the cake won’t taste as rich or moist. You can use buttermilk instead, too. I recommend whole milk or even half-and-half in the frosting, but lower-fat or nondairy milk works in a pinch.
- Corn Syrup: A little corn syrup makes the frosting uniquely glossy and shiny. You can leave it out if you’d like.
- Yellow Cupcakes: You can use this cake batter to make about 20 cupcakes. I also have a yellow cupcakes recipe that produces the same buttery, moist texture and flavor. If using this cake batter, follow the same baking instructions as the yellow cupcakes.
- Yellow Layer Cake: Here is my yellow layer cake recipe.
- Update in 2026: We updated this recipe with 2 small changes for more effective leavening and to produce a moister crumb. To make it as written originally, increase baking powder to 2 and 1/2 teaspoons and decrease sour cream to 1/2 cup (120g).
Reader Comments and Reviews
Hello! I love your website. I’m hoping to use this recipe to make a 2 layer half sheet cake for my 3 yr old’s birthday party. Can I just double it? Any tips on assembly. I typically use you cupcakes for parties but we have having too many people! Thank you!
Hi Kelsey, For the best results we recommend making 2 separate batches instead of doubling and then stacking the two layers. Doubling the recipe risks over or under mixing the batter which can lead to a dense textured cake.
Thank you! Any suggestion on how much frosting I’ll need for the half sheet layer cake?
Hi Sally! I was wondering if it would be possible to use this recipe to make a marble cake? Thank you!
Hi Jordan, that’s a good question–it would take some testing. Unfortunately, we don’t currently have a marble sheet cake recipe, but it’s a good idea for a future recipe! We do have a 2-layer round marble cake, as well as a marble loaf cake.
Does this cake bake up soft? I really am looking for a yellow cake recipe to make a naked number cake. I like a yellow cake that tastes and feels like a boxed mix but I don’t use box mixes.
Hi Christina! Yes, this cake should be soft. Here’s our best tips for baking cakes to make sure it stays soft!
Curious how much you’d increase this recipe for an extra large cookie sheet 20″ x 14″ with 1″ sides? I’d like to get as much rise as will fit.
Hi Kerri, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Can you confirm the amount of batter in cups created in the original recipe and if I’m mathing correctly? Based on surface area I’m getting an approximate 1.4 increase for ingredients. However if I want it ⅔ full I’m guessing I don’t want 16 cups of batter?
Hi Kerri, the recipe as written yields about 5 cups of batter.
Hi Sally. I’d like to make a Boston cream pie with this cake. Will it slice in half OK?
Thank you
Hi Pam, You can try but it will be pretty thin when sliced in half. Here is how we make Boston Cream Pie.
Hi Sally. Can I use this sheet cake recipe to make a layer cake with two 9-inch round pans? I know you have a recipe for a yellow layer cake, but I like the flavor of your sheet cake better. Thank you!
Hi Moe, that should work just fine, but our Best Yellow Cake recipe is just slightly heavier and would be sturdier for layering. The taste is very similar!
Is all purpose flour ok?
Hi Lexy, Cake flour produces an extra light cake. We recommend it, especially if making the thicker 9×13 inch cake. If desired, you can use the same amount of all-purpose flour instead. The original recipe was written with all-purpose flour. Or you can try this cake flour substitute.
I made this gorgeous yellow cake today, it was so easy to make, thanks to the great instructions. I haven’t made a cake in over a year because I’ve been eating less sugar, this is worth going off the wagon. I will share with neighbors because I will be tempted to eat the entire cake myself!
I love and trust all of Sally’s recipes, but this one seems to have failed me. I followed the instructions to a T and ended up with a gummy, flavorless cake. Not sure if using all-purpose flour was where it went wrong, but I would try again with cake flour! However, the frosting was delicious, probably my favorite buttercream recipe!
This happened to me also. It was a surprise considering I love the recipes I have made from this site.
Can this recipe be doubled (or maybe it needs to be tripled?) for a layered 1/2 sheet cake?
Hi Alexis, if you’re looking for a thicker cake in a half sheet pan, we recommend multiplying the recipe by 1.5. Doubling it may be a bit too much batter and could lead to uneven baking or spillover. Just keep an eye on the bake time and use a toothpick to test for doneness. (When it comes out clean, the cake is done.) So if you’re layering 2 of this size, you’d need to triple the amounts. For best results, we’d recommend making 1.5x the recipe twice, instead of tripling and then dividing. Hope it turns out great!
Gosh, was this ever good. I bake a lot and always enjoy trying new cake & frosting flavors, but sometimes you just want a good old-fashioned birthday cake type cake. And this recipe definitely fits that bill. Delicious, soft yellow cake and the fudgy frosting was so smooth and chocolaty. Wonderful recipe that I know I’ll use again when the cake craving hits.
Which is fairly often in my case.
Love this frosting. I would like to make it a little more firm – what would you suggest, please? Perhaps add some melted bar chocolate? Other? Thanks so much.
Hi Anita, you can try adding a bit more confectioners’ sugar to help thicken the frosting more. So glad it’s a favorite!
Made this to take over a neighbors house for dinner. It’s easy and tasty. I used a 9×13 5 qt dish that was labeled as deep dish. So there was no way it was over flowing. I also added espresso powder to the frosting. It was the first time adding corn syrup to my buttercream. I’ll probably leave it out next time. I don’t think it’s worth buying some if you don’t already have it on hand. I also added more cocoa powder. I find Sally’s buttercreams to be a little too sweet for me.
As always, Sally’s recipe was a hit! So many compliments! Will definitely be a new favorite!
Followed directions exactly. Didn’t have cake flour so made some with the recipe linked and it was so thin. Used 9×13 pan and it’s only barely over an inch thick. Very disappointing. Tasted great so gave it 2 stars. Not sure what happened
Check your baking soda and baking powder expiration dates, sometimes that can be the issue
I LOVED this recipe!! 5 stars. I baked in a 9×13 glass pan and it was great. I halved the frosting recipe and it was perfect for us. My hubby said it was the best cake I’ve ever made. So I’ll be making this again 🙂 thank you!
My son has gotten into baking, so we originally made a blender cake recipe from a popular cooking show that came out super dense. We decided to try again with this recipe and it came out so soft and fluffy! I think this will be our go-to yellow cake from now on!
Too much sugar and butter for this type of cake, way to much frosting, I won’t make this again..I used a whole pound of butter in the recipe..
This was a miss. It was very crispy around the edges & sunk in the middle. I followed the recipe, weighing everything & baked in a 9×13 metal pan & baked for 40 minutes. It was very dense & didn’t have much flavor. The frosting was great. Everyone tried a slice & no one cared for it. I’m going to throw in in the mixer & make cake pops with what’s left.
In the recipe you mention that baking this as a half sheet will yield a thinner cake slice. If I want to bake a thicker half sheet, would you recommend multiplying the recipe by 1.5 or just doubling?
Hi Cecilia! If you’re looking for a thicker cake in a half sheet pan, I recommend multiplying the recipe by 1.5. Doubling it may be a bit too much batter and could lead to uneven baking or spillover. Just keep an eye on the bake time and use a toothpick to test for doneness. (When it comes out clean, the cake is done.)
How would this do in a bundt pan? I have an old family recipe for a chocolate chip bundt cake that uses a yellow cake mix from a box and I would love a more homemade version. Also if I do add chocolate chips do you suggest any other changes? Thank you!
Hi Trish, this batter will fit into a Bundt pan. We’re unsure of the exact bake time. Same oven temperature. You can add chocolate chips here. We recommend lightly tossing the chocolate chips in flour before adding to the batter to help prevent / minimize sinking.
This is a great cake but would be super thin in a 1/2 sheet pan and way too much frosting for a 9×13 pan
Love the cake, but it overflows a quarter sheet pan! I made this cake and chose the quarter sheet pan option only to have my kitchen fill with the smell of burning cake. I looked back at the recipe and saw that you used a 9×13 casserole in the pictures. Please change the directions accordingly.
P.S. the cake still tasted fantastic!
Hello! If I use your frosting recipe on some cupcakes a day in advance, will they store well? I would like to finish baking the cupcakes and frost them a day in advance of my party.
Hi Amelia, after decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day
Wow, this was the best yellow cake I’ve ever made!
I love to bake and I made this for my older son’s birthday. Our family was there and they all agree, this cake is a home run. Definitely their new favorite.
I did use the extra dark chocolate in the frosting and filled with chocolate mousse. it turned out so well and I wish there was a place to add a picture to show you the end results.
Thank you for sharing your recipes with us!
Hi Sally,
I have a question regarding you Homemade yellow cake recipe however I couldn’t find a place to leave a comment.
I’m making a spiral cake and would like to use your yellow cake recipe. Since the cake requires some carving I’m wondering if the cake will be sturdy enough to do so.
Hi Lori, are you looking to make a cake roll like this or a vertical cake like this? We haven’t used this batter in either way, so we’re unsure how it would work. Let us know if you do give it a try.
It’s called a spiral cake as it has a track going up the sides of the layers. Can be used for a race track, a road, train track etc. It involves some carving around the sides in order to carve out the road. It requires a sturdy cake so I’m unsure if either recipe is sturdy enough to withstand carving.
Sooo good! Came out perfectly!! First from scratch cake, so relieved it was a success lol!
I made the yellow cake for 2 layers recipe, but I put in a 9×13 pan. It was delicious, but very crumbly. I’m not sure what happened, was it because I made the layer cake with the round cake recipe? The frosting was delicious as well.
I was looking forward to the dark, fudgy frosting, but mine came out light and fluffy. Don’t get me wrong, it’s DELICIOUS, but it had the flavor and consistency of regular chocolate frosting, nothing fudgy about it. Any idea what I did wrong or what I could change next time to make it thicker and fudgier?
This is probably the first time a Sally recipe didn’t come out perfectly so I assume it’s user error. Thank you for any advice!
Hi Britta, we’re glad you enjoyed it! Was the frosting over whipped by chance? Over whipping introduces more air can also make the color lighter, too. For next time, mix until everything is just combined. Hope this helps!
Hi Lexi, thank you for your advice. I did as you suggested and got a much thicker, fudgier frosting. Still not quite as dark as the pictures of the Chocolate Fudge frosting on here, but delicious and a great texture. Will be making 100 cupcakes with this frosting next weekend so I’m glad I got it down. Thank you!
Hi Sally
I want to make this cake using two 9 inches cake pans. I think I did that once before and as I remember it came out ok. What do you think about using 9inch pans.
Hi Maria, for a round cake, we’d use this yellow layer cake recipe instead. Same great taste!
I have seen multiple comment responses on the layer cake back from 2022 indicating a need to modify the recipe to include both butter and oil. Wanted to check if that version was thoroughly tested? I’m wanting to make the layer cake version and hoping that the same recipe but with the butter+oil switch is sally team approved?!