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Cream Cheese Sheet Cake

Total Time

Prep: 20 min. + cooling Bake: 30 min. + cooling

Makes

30 servings

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
Cream Cheese Sheet Cake Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. 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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