Cream Cheese Sheet Cake with Chocolate Frosting
Bring a little joy to your kitchen with this Cream Cheese Sheet Cake. It's easy to make, bakes up beautifully in one pan, and has that perfect combination of rich cake and silky chocolate frosting. And don’t forget the sprinkles!
Servings 24
Calories 424kcal
Ingredients
Cake:
- 1 cup plus 2 tablespoons butter softened
- 6 ounces cream cheese softened
- 2 ¼ cups sugar
- 6 large eggs
- ¾ teaspoon vanilla extract
- 2 ¼ cups cake flour
- ½ teaspoon salt
Frosting:
- 2 cups sugar
- 1 1/3 cups evaporated milk
- 1 cup butter cubed
- 1 cup semisweet chocolate chips
- Sprinkles
Instructions
- Preheat your oven to 325°F. Spray a 15x10-inch sheet pan with baking spray and set it aside.
- In a large bowl, using a stand or hand mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add the flour and salt, then beat just until everything is combined.
- Pour the batter into the prepared sheet pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- While the cake cools, make the frosting. In a small saucepan, combine the sugar and evaporated milk. Bring to a boil over medium heat. Cover and let it cook for three minutes without stirring. Remove from heat and stir in the butter and chocolate chips until fully melted. Let the frosting cool slightly.
- Give the frosting a stir, then spread it over the cooled cake using an offset spatula. Finish with sprinkles, if desired. (But highly recommended.)
Nutrition
Calories: 424kcal | Carbohydrates: 50g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 230mg | Potassium: 127mg | Fiber: 1g | Sugar: 40g | Vitamin A: 688IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 1mg