Easy Yellow Sheet Cake

Easy Yellow Sheet Cake

1 stick butter, room temperature

1 1/2 cups white sugar

3 eggs + 1 egg yolk

1/4 cup oil

3/4 cup buttermilk

2 teaspoons vanilla

2 1/4 cups all purpose or cake flour (cake flour will result in a lighter finer crumb)

1 1/2 teaspoons baking powder

1 teaspoon salt

Frosting:

1 block cream cheese (8 ounces), cold

1 stick butter, room temperature

4 to 5 cups powdered sugar

1/3 cup dutch process cocoa powder

1 to 2 tablespoons milk or cream

Instructions:

Preheat oven to 350 degrees F. Butter and flour a 9 x 13 in pan or 2 or 3 8 or 9 inch cake pans.

In a bowl of stand mixer or medium sized bowl, combine butter, oil, and sugar. Beat with paddle attachment on stand mixer or with hand mixer for 3 to 5 minutes until very light and fluffy. Add eggs and yolk one at a time, mixing well before incorporating the next. Add vanilla.

Combine baking powder, cake flour, and salt in a small bowl. Add dry ingredients to butter/sugar mixture. Begin to mix and as you are mixing, slowly pour in the buttermilk. Mix until just combined. Pour into prepared pans. Bake for 25 to 35 minutes depending on which baking pan you used.

For the frosting, combine room temperature butter and powdered sugar in bowl of stand mixer. Mix until light and fluffy, scraping down the sides as needed. Add milk or cream and continue to mix. Add cocoa powder. Cut cream cheese into small squares and add to bowl. Mix on medium high speed for another minute until light and fluffy. Use immediately.