Yellow sheet cake is a darling of American desserts: It’s classic, universally liked, and just right for serving by the square. And yet it never seems to realize its full potential. The crumb is usually OK—moist and relatively coarse—but there’s no reason that a sheet cake can’t have a truly special texture. I’m talking about an extraordinarily fine, uniform crumb, the kind so tender that it practically dissolves on the palate. I wanted to combine this plush texture with fresh, buttery flavor. And for a cake this good, only a rich, creamy chocolate frosting would do.
America's Test Kitchen will not sell, rent, or disclose your email
address to third parties unless otherwise notified.
Your email address is required to identify you for free access to
content on the site. You will also receive free newsletters and
notification of America's Test Kitchen specials.
Leave a comment and join the conversation!