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Cream Cheese Sheet Cake Recipe

Cream Cheese Sheet Cake Recipe

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.
TOTAL TIME: Prep: 20 min. + cooling Bake: 30 min. + cooling YIELD:24-30 servings

Ingredients

  • 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 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

Directions

  • 1. 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.
  • 2. 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.
  • 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. Yield: 24-30 servings.

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.

Reviews for Cream Cheese Sheet Cake

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MY REVIEW
Reviewed Feb. 5, 2016

"it look sweet and easy whit wine sheet cake"

MY REVIEW
Reviewed 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!"

MY REVIEW
Reviewed 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."

MY REVIEW
Reviewed 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!"

MY REVIEW
Reviewed Nov. 4, 2011

"Okay. This recipe is a little weird though. The cake is a lot like pound cake, very dense. The icing was weird though. The directions were not very clear on that part. My icing turned out really strangely, it was hardly spreadable. I would recommend just frosting it with regular chocolate icing."

MY REVIEW
Reviewed May. 20, 2011

"Freeze 45 minutes after frosting—best served chilled!"

MY REVIEW
Reviewed May. 20, 2011

""Place in freezer for 45 minutes. Cut in one inch squares and place on a serving tray. Place a frilly or plain toothpick in each piece. Serves a crowd. I liked this served chilled more than room temperature. Either way though. ""

MY REVIEW
Reviewed Mar. 22, 2011

"This is a favorite of ours. It is great for company because it makes a large pan. I have received compliments whenever I make it."

MY REVIEW
Reviewed May. 13, 2010

"This cake did not meet my expectations. The recipe was easy to follow however it was very plain and resembled pound cake. Im happy I gave it a try but will not be making it again."

MY REVIEW
Reviewed Apr. 27, 2010

"This is one of our families favorite!! I never take any home."

MY REVIEW
Reviewed Oct. 28, 2009

"My husband loves cheesecake, so when I told him the name of the cake and he later tasted there was some disappointment. I, on the other hand don't care much for cheesecake because it is almost always so rich and filling. This cake was perfect for me. It had a likeness of cheesecake but without the heaviness."

MY REVIEW
Reviewed Feb. 3, 2009

"Turned out terrific but when recipe specifies for frosting to be cooked in a small saucepan, use a medium because the sugar and milk boiled over onto my stove, what a mess! Made it for Superbowl party, had lots of requests for recipe..."

MY REVIEW
Reviewed May. 1, 2008

"I have made this recipe several times for potlucks and it always is a hit. I subsititute regular flour for the cake flour. Still a great dessert."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.