This Birthday Sheet Cake has all the classic flavor of a traditional birthday cake, without all of the extra work of frosting, decorating, and stacking different layers. It's a moist, tender, buttery yellow cake topped with a thick layer of rich chocolate cream cheese frosting to make an iconic birthday treat simple to make with staple ingredients. Don't forget the sprinkles! 😊

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Chocolate yellow cake is an absolute staple for birthdays in our house! The only thing is, we don't really love frosting and layering tall cakes like this black velvet cake all the time. Cake decorating is an art form; quite frankly, we need some practice and patience. We're just not always in the mood to do it, and that's why we decided to develop this super-easy recipe.
With this cake, you can really have it all, and you probably won't even need to run to the store. You probably already have everything you need at home to make it!
If you love simple cake recipes, make sure to try our super delicious Swedish almond cake recipe, or this peanut butter banana sheet cake!
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❤️Why We Love This Recipe
- Classic flavors and perfect textures. The flavors of this cake are totally nostalgic, they taste even better than the birthday cakes we enjoyed growing up. This cake is rich and buttery, super moist and tender, with a thick layer of rich and tangy chocolate cream cheese frosting. Everything you could want!
- Easy to make. No need to fret about leveling cake layers, frosting, stacking, and decorating. This simple recipe comes together in a pinch with no special tools, techniques, or skills required!
- Made with simple ingredients. You really don't need anything fancy to achieve this cake, you probably have all you need on hand already!
🎂Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- All-purpose flour. We use Bob's Red Mill all-purpose flour in all of our recipes. You can also use cake flour, but you really don't need to, this cake is incredibly soft and tender! We always recommend weighing flour in grams with a kitchen scale for the most accurate results, best texture, and less dishes!
- Kosher salt. We use Diamond Crystal kosher salt in our kitchen. We love their fine-grain baking salt for this recipe. If using table salt or Morton's, use less salt, as they are saltier than Diamond Crystal.
- Eggs. Room temperature, large eggs.
- Milk. We recommend using whole milk for a richer flavor.
- Butter. Softened. We recommend using unsalted butter so you have complete control over the salt level in the cake and frosting.
- Sour cream. Full fat, sour cream. This helps make our cake super moist.
- Cocoa powder. We used Dutch-processed cocoa powder, which we recommend using if possible. It gets treated with alkaline to lessen its acidity, which results in a darker color and a smooth-tasting, less bitter, richer chocolate flavor for the frosting. With that said, any cocoa powder will work for this recipe!
- Cream cheese. For the frosting, this should be nice and soft, so it mixes in easily. Make sure to use full-fat, block-style cream cheese, not whipped cream cheese.
- Chocolate chips. You can also use a chocolate bar cut up, but we used what we had on hand, though admittedly, a chocolate bar would work better! Semi-sweet, bittersweet, or dark chocolate chips work great to melt and add to the chocolate frosting for an extra rich and incredible flavor.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & Variations
- Gluten-free. Feel free to swap the flour for your favorite 1:1 gluten-free flour. It should work well!
- Brown butter. For extra depth of flavor, brown the butter and let it cool and re-solidify (while still remaining softened) for extra depth of flavor in the cake and in the frosting.
- Swap the sour cream. You can use plain, full-fat Greek yogurt in place of sour cream if you prefer!
This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!
🔪Prep Work
- Allow cream cheese and butter to sit out at room temperature for 3-4 hours, or even overnight to become soft and easy to work with.
- Bring milk, sour cream, and eggs to sit out at room temperature for about an hour to reach room temperature.
- Measure out the rest of the ingredients using a kitchen scale.
- Preheat oven to 350°F. Grease a 9×13-inch baking pan really well. We also like to add parchment paper so we can easily remove the cake from the pan, later.
Pro Tips
- To quickly bring eggs to room temperature, place the eggs in a bowl of warm (not hot) water for 10-15 minutes.
- You can also gently warm butter, and cream cheese in the microwave on 50% power in 30-second spurts to soften them quickly.
Instructions
Whisk dry ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar
In a separate large bowl, or in a stand mixer with a paddle attachment, beat the butter and sugar together on high-speed for a few minutes until smooth. Make sure to scrape the sides of the bowl as needed to ensure everything is incorporated.
Continue adding wet ingredients
Add in the eggs and vanilla, and cream together until combined on medium speed. Then, mix in the sour cream until combined.
Add half the milk and dry ingredients
Add half of the dry ingredients and half of the milk and beat on low speed until combined.
Pro Tip
Adding in half the milk and dry ingredients at a time ensures you don't overmix, and end up with an over, or undermined cake, which can lead to a less pleasant texture.
Add the remaining milk and dry ingredients
Add the rest of the dry ingredients and milk and beat on low speed until combined. Do not overmix, mix until just completely combined, ensuring that you scraped the sides. The batter will be thick.
We commend switching to a whisk or rubber spatula to ensure everything is well incorporated without overmixing.
Transfer batter to a pan
Spread the cake batter into your prepared pan. Smooth it out into an even layer.
Bake the cake
Bake the cake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Rotate the pan a couple of times during baking to ensure it cooks evenly.
While the cake cools, make the frosting.
Cream butter and cream cheese
In a large bowl, cream together the cream cheese and butter until smooth and combined, and no lumps remain.
Add melted chocolate
Add melted and slightly cooled chocolate, vanilla extract, and salt. Mix to combine.
Pro Tip
Gently melt the chocolate in the microwave at 50% power in 30-second increments, stirring every 30 seconds. You can also use a double-boiler method to melt the chocolate. Be sure to let the mixture cool down slightly so that it's not too hot!
Add powdered sugar and cocoa powder
Sift in powdered sugar and cocoa powder to avoid any large chunks of powder in the frosting. We also recommend adding less of the powdered sugar to start, and then adding more to taste as needed!
Mix together and adjust to taste
Continue mixing until totally combined, making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
Frost the cake
When the cake is cooled off, use an offset spatula, (or just a large spoon!) to frost the cake. Top with sprinkles if desired. Enjoy!
Equipment
- We strongly suggest getting an oven thermometer to monitor the temperature of the oven. Some ovens run hot, and some run cold. We also suggest never trusting the *beep* sound on the oven! In our experience, it always goes off way too early!
- We always prefer baking in metal pans for the most consistent results for our baked goods. They also conduct heat more evenly than glass or ceramic. Here is the rectangular 9x13-inch pan we use!
Storage
Fridge Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Allow it to sit out at room temperature for 20-30 minutes before enjoying it again to let the cake and frosting soften a bit.
Freezing the cake
We don't recommend freezing the frosting, as the texture may change.
The cake can be wrapped (unfrosted) tightly in plastic wrap and stored in the freezer for up to 3 months. Allow it to thaw at room temperature before assembling.
Make Ahead Tips
Both the cake and the frosting can be made in advance.
Store the frosting in an airtight container in the fridge for up to 2 -3 days prior to making the cake. Allow the frosting to sit out at room temperature for a while to soften the frosting before adding it to the top of the cake.
The cake can be frozen (as stated above) or stored in an airtight container at room temperature, or in the fridge for a few days prior to assembling.
Expert Baking Tips
- Use room temperature ingredients. This ensures that the cake batter will come together evenly.
- Weigh ingredients with a kitchen scale. Not only does this mean fewer dishes for you (score!) but it also means a much more accurate result. If your cake is too dry or dense
- Don't overmix the batter. Make sure to mix until combined, and be sure to scrape the sides of the bowl, but don't overmix! Adding the milk and dry ingredients half at a time helps ensure things get well incorporated, but not overmixed. This is also why we recommend switching to a rubber spatula near the end of mixing.
- Don't overbake. Watch the cake, and the oven temperature closely. Use an oven thermometer to ensure the oven isn't too hot, and be sure to rotate the pan a few times to keep an eye on it and ensure even baking.
- When making the frosting, take the time to cream together the butter and cream cheese first. This will ensure the frosting is nice and smooth without lumps.
- Make sure the chocolate isn't too hot when adding to the frosting. Allow it to cool slightly.
- Sift in powdered sugar and cocoa powder. This ensures you don't have lumps in your frosting!
- Let the cake cool completely before frosting. If you try to put frosting on a warm cake, it will just slide off and become a greasy mess, so try your best to just wait it out!
💬Common Questions
Yes, you can, but be aware that you may want to dial back some of the added salt.
It is recommended, yes. This is because sour cream adds a ton of moisture without thinning the cake batter, resulting in a tender, fine crumb.
🍪More Recipes To Try
Looking for more delicious desserts to try? Here are a few!
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📖 Recipe
Birthday Sheet Cake
Equipment
- hand mixer or stand mixer with a paddle attachment
Ingredients
Cake
- 2 cups all-purpose flour 272g
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1.5 teaspoons kosher salt
- 1 cup unsalted butter softened at room temperature 16 tablespoons
- 1 ½ cups white sugar 300g
- 2 large eggs room temperature
- 1.5 tablespoons vanilla extract
- ½ cup sour cream 120g, room temperature
- 1 cup whole milk 240ml, room temperature
Chocolate cream cheese frosting
- 8 ounces cream cheese 1 full-fat block, room temperature
- ¾ cup unsalted butter 12 tablespoons, room temperature
- 5 ounces semi-sweet chocolate melted and cooled
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2-3 cups powdered sugar sifted, as needed and to taste
- ¼ cup Dutch processed cocoa powder 24g
Instructions
Cake
- Preheat oven to 350°F. Grease a 9×13-inch baking pan really well. We also like to add parchment paper so we can easily remove the cake from the pan, later.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1.5 teaspoons kosher salt
- In a separate large bowl, or in a stand mixer with a paddle attachment, beat the butter and sugar together on high-speed for a few minutes until smooth. Make sure to scrape the sides of the bowl as needed to ensure everything is incorporated.1 cup unsalted butter, 1 ½ cups white sugar
- Add in the eggs and vanilla, and cream together until combined on medium speed. Then, mix in the sour cream until combined.2 large eggs, 1.5 tablespoons vanilla extract, ½ cup sour cream
- Add half of the dry ingredients and half of the milk and beat on low speed until combined. Add the rest of the dry ingredients and milk and beat on low speed until combined. Do not overmix, mix until just completely combined, ensuring that you scraped the sides. The batter will be thick. We commend switching to a whisk or rubber spatula to ensure everything is well incorporated without overmixing.1 cup whole milk
- Spread the cake batter into your prepared pan. Smooth it out into an even layer.
- Bake the cake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Rotate the pan a couple of times during baking to ensure it cooks evenly. While the cake cools, make the frosting.
Frosting
- In a large bowl, cream together the cream cheese and butter until smooth and combined, and no lumps remain.8 ounces cream cheese, ¾ cup unsalted butter
- Add melted and slightly cooled chocolate, vanilla extract, and salt. Mix to combine.5 ounces semi-sweet chocolate, 1 teaspoon kosher salt, 1 tablespoon vanilla extract
- Sift in powdered sugar and cocoa powder to avoid any large chunks of powder in the frosting. We also recommend adding less of the powdered sugar to start, and then adding more to taste as needed! Continue mixing until totally combined, making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.2-3 cups powdered sugar, ¼ cup Dutch processed cocoa powder
Assemble and enjoy!
- When the cake is cooled off, use an offset spatula, (or just a large spoon!) to frost the cake. Top with sprinkles if desired. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days. Allow it to sit out at room temperature for 20-30 minutes before enjoying it again to let the cake and frosting soften a bit.
Save This Recipe! 💌
Notes
- Use room temperature ingredients. This ensures that the cake batter will come together evenly.
- Weigh ingredients with a kitchen scale. Not only does this mean fewer dishes for you (score!) but it also means a much more accurate result. If your cake is too dry or dense
- Don't overmix the batter. Make sure to mix until combined, and be sure to scrape the sides of the bowl, but don't overmix! Adding the milk and dry ingredients half at a time helps ensure things get well incorporated, but not overmixed. This is also why we recommend switching to a rubber spatula near the end of mixing.
- Don't overbake. Watch the cake, and the oven temperature closely. Use an oven thermometer to ensure the oven isn't too hot, and be sure to rotate the pan a few times to keep an eye on it and ensure even baking.
- When making the frosting, take the time to cream together the butter and cream cheese first. This will ensure the frosting is nice and smooth without lumps.
- Make sure the chocolate isn't too hot when adding to the frosting. Allow it to cool slightly.
- Sift in powdered sugar and cocoa powder. This ensures you don't have lumps in your frosting!
- Let the cake cool completely before frosting. If you try to put frosting on a warm cake, it will just slide off and become a greasy mess, so try your best to just wait it out!
Briana says
This is our ultimate favorite birthday cake recipe! It's always made in our house for birthdays. Classic flavor, with a lot less work than a layer cake, but better than box mix!