Yellow Sheet Cake with Chocolate Frosting

Retired and enjoying my passion of cooking and baking. I share my life with my beautiful wife and four spoiled rescue dachshunds.

2 and ¼ cups ( 266g) cake flour ( spooned & leveled)

2 and ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup ( 226g) unsalted butter, softened to room temperature

1 and ½ cups ( 300g) granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

½ cup ( 120g) sour cream, at room temperature*

1 cup (240ml) whole milk, at room temperature*

subheading: Chocolate Fudge Frosting:

1 cup ( 226g) unsalted butter, softened to room temperature

4 and ½ cups ( 540g) confectioners’ sugar

¾ cup ( 62g) natural unsweetened or dutch-process cocoa powder

½ cup (120ml) whole milk

1 Tablespoon light corn syrup*

1 and ½ teaspoons pure vanilla extract

⅛ teaspoon salt

optional: rainbow sprinkles

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