High Altitude Yellow Sheet Cake with Fudgy Frosting & Sprinkles (aka the “because we’re alive and that’s enough” cake)

Now, Ivy’s brother is about to take a super hard FAA flight certification test, so maybe there IS a reason to celebrate… but no matter what is happening in your life, bake the cake, lovelies. Celebrate that you got out of bed today. We deserve it.

This is not a fussy cake. There are no layers to level, no fancy fillings, no need for a rotating cake stand or a piping degree. This is a soft, buttery yellow sheet cake baked in a humble 9x13 pan, topped with thick, fudgy frosting and a joyful amount of sprinkles. It’s the kind of cake that feels like a hug. The kind you cut into little squares and keep sneaking back for all afternoon.

If January has been dragging (it always does), or you’re tired, or your to-do list is judging you from across the room… make the cake anyway. Especially then.

High Altitude Yellow Sheet Cake (9x13, tested for 5,000–7,000 ft)

Ingredients (Cake):

• 2 cups all-purpose flour

• 1 ¾ cups granulated sugar

• 2 ½ tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• ¼ cup neutral oil (vegetable or avocado)

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• 1 cup whole milk

• ¼ cup sour cream

Directions:

1. Preheat oven to 350°F. Grease a 9x13 baking pan (and line with parchment if you like easy lifting and low stress).

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy. Add oil and mix again.

4. Beat in eggs one at a time, then stir in vanilla.

5. Mix in sour cream.

6. Add dry ingredients in two additions, alternating with milk. Mix just until combined.

7. Pour batter into prepared pan and smooth the top.

8. Bake 28–34 minutes, until a toothpick comes out with a few moist crumbs.

9. Let cool completely in the pan before frosting.

If the edges get a little snacky while cooling… I support you.

Fudgy Chocolate Frosting (thick, rich, emotionally supportive)

Ingredients (Frosting):

• ½ cup unsalted butter

• ⅔ cup cocoa powder

• 2 ½ cups powdered sugar

• ⅓ cup milk (plus a splash more if needed)

• 1 tsp vanilla extract

• Pinch of salt

Directions:

1. Melt butter in a small saucepan over low heat.

2. Whisk in cocoa powder until smooth and glossy.

3. Remove from heat and whisk in powdered sugar, milk, vanilla, and salt.

4. Beat until thick and spreadable. Add a tiny splash more milk if needed.

Spread generously over cooled cake. This is not the moment for restraint.

Sprinkles = Joy

Finish with sprinkles. A lot of them. This is not a minimalist cake. This is a cake that says, “Life is hard, have some sugar confetti.”

Cake for the big moments.
Cake for the tiny victories.
Cake because you answered the email.
Cake because you’re hanging in there.

Bake the cake, lovelies. I’m cheering for you. And for Ivy’s brother. And for all of us out here doing our best with our ovens and our tender hearts.