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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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