The family got together for a wonderful Mothers Day BBQ to honor all of our wonderful Mommies. My grandmother being the first, my mother and aunts being next and then me! It was a great day with lots of delicious food (of course)! I woke up mothers day morning wanting to bake, so I made three desserts to take to the BBQ. This Cream Cheese Sheet Cake was one of them. The cake was so moist and the thin layer of chocolate frosting was perfect! I got the recipe out of my Taste of Home’s Contest Winning Annual Recipes 2006.
The ingredients are:
- 1 cup plus 2 Tablespoons butter, softened
- 6 ounces cream cheese, softened
- 2-1/4 cups sugar
- 6 eggs
- 3/4 teaspoon vanilla
- 2-1/4 cups cake flour
Frosting:
- 1 cup sugar
- 1/3 cup evaporated milk
- 1/2 cup butter
- 1/2 cup semisweet chocolate chips
- In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into a greased 15-in. x 11-in. baking pan. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For frosting, combine sugar and milk in a saucepan; 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; spread over cake.
Yield: 24-30 servings
That looks awesome! I am going to have to give it a try.
Thank you! It was so good, I hope you like it!
Cream cheese sheet cake! That sounds really goooood!!!
This looks tasty! I think I just gained a pound looking at it. For a busy mom, I am happy to see you bake from scratch. Great job!
Thank you! I’m an early riser so most of the time I do my baking before the rest of the family is even awake. That’s my quiet time
I made the cream cheese sheets cake today….I have never had anything like it!!!<3 the texture was better than a Sara Lee Pound Cake. It also has what I consider "endless possibilities" as a base for other frostings or favors! Let me also warn you its not diet or low fat friendly.
I’m so glad you liked it! Not diet friendly at all, but so worth it! Let me know if you try any other flavor combos, thanks Gwen!
Made this cake for the first time today. It was a hit at the family get together. I had to make it with all purpose flour so I am interested to know the difference when using cake flour.
I would like to know if you could make this and use as a stacked or layered cake.
I would like to know if I could make this and use it as a layered or stacked cake.
You could try but the cake itself is pretty rich, I don’t know if that would be too much. If you try it let me know how it turns out. The cream cheese definitely gives this cake a different taste and texture.
Repinned! Ive seen this in Taste of Home…now I have to make it!
I made this for the first time today. I have never made a cake from scratch. Im so happy how it turn out. Definitely will be making this again and again. Thanks for sharing:-)
I’m so glad you enjoyed it, thank you for letting me know!
Just made your cake for our New Years tonight – AMAZING!!! can’t wait to make it again
I’m so glad you liked it!
can this be made in a 13X9-inch pan with success?
I have not tried to make this in a 13×9″ pan, so I’m not sure if it would turn out. If you do try it let me know.
Pingback: Cream Cheese Sheet Cake | CookiesCakesPiesOhMy
Made this tonight, very rich, it makes a lot and should only be served a small piece. My kids loved it, but I felt it was too rich for my taste. I will make it again, though…
Has anyone tried this with a gluten-free all purpose flour–or any other g-f flour?
Not that I know of, but please let us know how it turns out if you do.
I made this cake and love the texture! Will make again with a different frosting.
I made this and used fat free ingredients when I could. Light butter and fat free cream cheese and fat free evaporated milk. Made this only 136 calories per slice if you cut 30 servings. It was delicious!
That’s great to know, thanks for sharing!
Should it be refrigerated if made the night before or if made early in the morning and won’t be eaten until that evening
I didn’t refrigerate mine, but to be honest it didn’t last very long
Can this be made with a hand held electric mixer, or should I use a mixer like the Kitchen Aid Mixer?
I use my hand held mixer on low.
Most amazing cake ever!! My family loved it, i will make it often
thanks for sharing your recipe 
I’m glad your family loved it, your welcome!
This cake truly is yummy! I didn’t have a 15×11 so I went ahead and made it in a 13×9 and only used about 3/4 of the batter, and made the rest into 6 additional cupcakes. Both turned out great! The 13×9 baked at 325 for about 32-34 minutes, and the cupcakes for about 25. Thanks so much for posting this recipe! Cheers!