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homemade Cream Cheese Sheet Cake with Chocolate Icing photo
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Cream Cheese Sheet Cake with Chocolate Icing

A moist, tender cream cheese sheet cake topped with a rich chocolate icing.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 15 servings

Ingredients

  • 1 cup salted butter plus 2 tablespoons, softened
  • 6 ounces cream cheese softened
  • 2 1/4 cups granulated sugar
  • 6 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1 cup granulated sugar for icing
  • 1/3 cup evaporated milk
  • 1/2 cup salted butter cubed (for icing)
  • 1/2 cup semi-sweet chocolate chips
  • sprinkles for garnish, optional

Instructions

  • Preheat the oven to 325°F (163°C) and spray a 15x10x1-inch sheet pan with baking spray.
  • In a large bowl, use an electric mixer to cream 1 cup plus 2 tablespoons softened salted butter, 6 ounces softened cream cheese, and 2 1/4 cups granulated sugar until light and fluffy.
  • Add the 6 large eggs one at a time, beating after each addition and scraping down the sides of the bowl as needed.
  • Beat in 1 teaspoon vanilla extract until combined.
  • Gradually add 2 1/4 cups cake flour and beat just until blended and smooth; do not overmix.
  • Pour the batter into the prepared sheet pan and spread evenly with a spatula.
  • Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan.
  • To make the icing, combine 1 cup granulated sugar and 1/3 cup evaporated milk in a medium saucepan and bring to a boil over medium heat.
  • Cover the pan, reduce the heat slightly to prevent boiling over, and simmer with the lid on for 2 minutes.
  • Remove the saucepan from heat, add 1/2 cup cubed salted butter and 1/2 cup semi-sweet chocolate chips, and stir until melted and smooth.
  • Let the icing cool slightly, then pour it evenly over the cooled cake. Sprinkle with sprinkles if desired.

Equipment

  • 15x10x1-inch sheet pan
  • Electric Mixer
  • Mixing bowls
  • Medium Saucepan
  • rubber spatula
  • Measuring cups and spoons

Notes

  • Let the cake cool before pouring the icing to prevent it from running off.
  • Use room-temperature eggs for a smoother batter.
  • Soften butter and cream cheese fully for best texture.
  • Simmer the icing briefly to dissolve the sugar.