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Cream Cheese Sheet Cake

 Cream Cheese Sheet Cake
This tender buttery sheet cake with its fudgy chocolate glaze is a real crowd-pleaser. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third slices.
24-30 ServingsPrep: 20 min. + cooling Bake: 30 min. + cooling


  • 1 cup plus 2 tablespoons butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 2-1/4 cups sugar
  • 6 eggs
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups cake flour
  • 1 cup sugar
  • 1/3 cup evaporated milk
  • 1/2 cup butter, cubed
  • 1/2 cup semisweet chocolate chips


  • In a large bowl, cream the butter, cream cheese and sugar until light
  • and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Add flour until well blended.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 325° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. 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. Yield: 24-30 servings.

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Cream Cheese Sheet Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 250 calories, 13 g fat (8 g saturated fat), 73 mg cholesterol, 125 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.