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Cream Cheese Sheet Cake

This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. —Gaye Mann, Rocky Mount, North Carolina
  • Total Time
    Prep: 20 min. + cooling Bake: 30 min. + cooling
  • Makes
    30 servings

Ingredients

  • 1 cup plus 2 tablespoons butter, softened
  • 6 ounces cream cheese, softened
  • 2-1/4 cups sugar
  • 6 large eggs, room temperature
  • 3/4 teaspoon vanilla extract
  • 2-1/4 cups cake flour
  • FROSTING:
  • 1 cup sugar
  • 1/3 cup evaporated milk
  • 1/2 cup butter, cubed
  • 1/2 cup semisweet chocolate chips
  • Sprinkles, optional

Directions

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Add flour until well blended.
  • Pour into a greased 15x10x1-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack.
  • For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. If desired, top with sprinkles.

Test Kitchen tips
  • To make 1 cup of cake flour, use 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch.
  • To prevent a dry cake, be sure that your oven temperature is correct and that you aren’t overbaking.
  • Nutrition Facts
    1 piece: 250 calories, 13g fat (8g saturated fat), 73mg cholesterol, 125mg sodium, 32g carbohydrate (23g sugars, 0 fiber), 3g protein.

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    Reviews

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    Average Rating:
    • Lea
      Sep 20, 2020

      It was delicious and easy enough to make., my husband and I loved it, ??, Thanks for sharing..

    • momax2
      Jan 22, 2019

      Delicious. Easy to make. My family had seconds. It's going to disappear quickly, I can tell.

    • april
      Mar 13, 2018

      No comment left

    • 2124arizona
      Jun 26, 2017

      We love anything cream cheese and this recipe hits the spot. Took this to work as they are my guinea pigs when it comes to food and everyone loves it. Will fix again!!

    • KBankss
      Jun 22, 2016

      Took this cake to a party- loved by all!

    • LoreeEH
      Aug 26, 2015

      I have made this recipe many times, and seem to have a little trouble with it and wondering if anyone can help - when I make this, the cake rises ALOT - and most times very unevenly. It has done this with my old oven and also my brand new one. It also shrinks (unevenly as well) from the sides of the pan so it's quite misshapen. A couple of times, the "dome" of the cake cracks, making me believe that it's overdone and will be dry - only to cut into it to find that it's actually not all the way done in places! Now, before you think I'm just an idiot and don't know what I'm doing - I'm following the recipe exactly. I also have many other recipes that I use frequently and never have issues with those. Any help would be appreciated!

    • jenny4b
      Apr 24, 2014

      I made this for Easter. It was really good. It wasn't a heavy dessert like cheese cake can be. With the cake flour it has more of a cake texture than a cheesecake texture. Will definitely make it again. Although the recipe didn't really say whether you should refrigerate it or not, I made the cake portion a day ahead, put it in the refrigerator, then frosted it the next day and put it back in the refrigerator. It was good. Someone mentioned eating it warm. It's a matter of preference.

    • ElaineW2
      Aug 2, 2013

      No comment left

    • lottieda
      Jan 1, 2013

      No comment left

    • TKMlc1994
      Apr 22, 2012

      This is one of my favorite recipes. I make it with cake flour or with regular flour and it turns out fine. Best way to eat this is when it's still warm from the oven, yum!