Cream Cheese Frosted Cake Bars are my go-to when I want a soft vanilla bar with a thick layer of tangy cream cheese frosting. It’s basically the easiest way to get that classic sheet-cake feel in neat little squares.
The bars bake up tender and fluffy, and the frosting is the kind that’s smooth, rich, and slightly tangy (so it doesn’t taste like straight sugar). I like that they slice cleanly and travel well for potlucks and cookie trays.
I usually finish them with rainbow sprinkles when I want something cheerful, or a little lemon zest when I’m craving a brighter flavor. Either way, these disappear fast and don’t need anything fancy to be really good.
Why You’ll Love This Recipe
Low-effort dessert: The cake layer starts with a mix, but the result still tastes like a real homemade treat once it’s frosted and sliced.
Soft cake bar texture: These stay tender and plush, more like a sheet cake than a dense brownie-style bar.
Tangy frosting: Cream cheese frosting gives you that little bit of bite that keeps each square from tasting flat.
Easy to dress up: Sprinkles make it fun, and lemon zest makes it taste a little brighter without changing the whole recipe.
Simple to serve: It’s a 9×13 pan situation, so you can cut tidy squares and stack them on a platter with no fuss.
Ingredients You’ll Need
Cake Bars
- Yellow cake mix: I use a standard boxed mix here for convenience and consistent results. You can swap in white, lemon, or funfetti if you want to change the flavor.
- Eggs: These give the bars structure so they slice cleanly instead of crumbling.
- Vegetable oil: Oil keeps the cake layer soft even after it’s been chilled in the fridge.
- Water: Plain water is all you need to loosen the batter to the right texture.
- Vanilla extract: This makes the cake taste more like vanilla cake instead of “just cake mix.”
- Cooking spray: Don’t skip greasing the pan, especially in the corners, or the first pieces can stick.
Cream Cheese Frosting
- Cream cheese: Use the block-style cream cheese and let it soften fully so the frosting beats up smooth.
- Unsalted butter: I like unsalted so I can control the salt level. It also helps the frosting hold its shape.
- Powdered sugar: This thickens and sweetens the frosting fast. If you like a thicker layer, you can bump it up a little.
- Vanilla extract: A little vanilla keeps the frosting from tasting one-note.
- Fine salt: Just a pinch makes the frosting taste more balanced and less sugary.
- Milk: Only if you need it to loosen the frosting. Add a tiny splash at a time so it doesn’t get runny.
Optional Topping
- Rainbow sprinkles: I add these right after frosting so they stick well.
- Lemon zest: This is great if you want the bars to taste a little brighter (especially with a lemon or white cake mix).
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch baking pan with cooking spray.
- Mix the batter: In a large bowl, whisk the cake mix, eggs, vegetable oil, water, and vanilla until smooth and lump-free.
- Add to the pan: Pour the batter into the prepared pan and spread it into an even layer, reaching the corners.
- Bake: Bake for 22 to 28 minutes, until the center springs back lightly and a toothpick comes out clean.
- Cool: Let the cake cool completely in the pan before you frost it.
- Beat the frosting: Beat the softened cream cheese and butter until completely smooth and fluffy.
- Finish the frosting: Add the powdered sugar, vanilla, and salt, then beat until thick and spreadable. If it’s too thick, beat in milk 1 teaspoon at a time just until it loosens up.
- Frost and slice: Spread the frosting evenly over the cooled cake and top with sprinkles or lemon zest if you want. Chill 20 to 30 minutes for cleaner slices, then cut into bars and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use truly room-temp cream cheese and butter. If either one is still cool, you’ll fight little lumps in the frosting. I usually let them sit out until they feel soft when pressed.
Cool the cake all the way. If the cake is even a little warm, the frosting will slide around and get glossy. Give it time and you’ll get a thicker, nicer layer.
Pull the bars when they test clean. A toothpick should come out clean and the center should spring back. Overbaking is what makes cake mix bars turn dry around the edges.
Adjust the frosting thickness to your taste. For a thicker, more set frosting, use a bit more powdered sugar. If you go too far, a tiny splash of milk fixes it.
Chill before slicing. Even 20 minutes in the fridge helps a lot, especially if you want sharp edges and tidy squares.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or tea: These are really nice with a hot cup of coffee or strong black tea. I like them best when the bars are slightly chilled and the drink is warm.
- Milk: A cold glass of milk is simple and classic with cream cheese frosted bars. It’s especially good if you go heavy on the sprinkles.
- Fruit: Fresh berries are great on the side if you want something lighter on the plate. Strawberries and raspberries are my favorites here.
- Ice cream: If you want to make it more of a dessert plate, add a small scoop of vanilla ice cream next to a bar. It’s a lot, but it works.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the frosted bars covered in the refrigerator for up to 5 days. Cream cheese frosting really does need the fridge. I like to let a bar sit out about 10 minutes before serving so the frosting softens a bit.
You can make the cake layer ahead and frost it later. Bake it, cool it completely, then cover the pan tightly and refrigerate until you’re ready to frost and slice.
If you want to freeze them, I think it works best to freeze the unfrosted cake bars. Wrap the cut bars well, freeze, then thaw in the fridge and frost after they’re thawed.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use a different cake mix flavor?
Yes. White, lemon, and funfetti cake mix all work well with this same method. If you use lemon, I like adding lemon zest on top to lean into it.
How do I keep cream cheese frosting from getting lumpy?
Make sure the cream cheese and butter are both softened to room temperature before you start. Beat them together until totally smooth before adding powdered sugar, and scrape the bowl once or twice.
How do I know the cake bars are done baking?
The center should spring back lightly when you press it, and a toothpick should come out clean. In most ovens it’s in the 22 to 28 minute range, but start checking early if your pan is dark.
Can I make the frosting thicker?
You can add more powdered sugar until it’s where you want it. I usually go up to about 3 1/2 cups when I want a thicker, more set frosting for super clean slices.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cream Cheese Frosted Cake Bars
INGREDIENTS
Cake Bars
- 1 box yellow cake mix 15.25 oz
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 2 tsp vanilla extract
- cooking spray.
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 0.125 tsp fine salt
- 1 to 2 tbsp milk as needed.
Optional Topping
- rainbow sprinkles
- lemon zest.
INSTRUCTIONS
Bake Cake Bars
- preheat oven to 350 F and grease a 9x13 inch baking pan
- whisk cake mix eggs oil water and vanilla until smooth and lump free
- pour batter into pan and spread evenly
- bake until the center springs back and a toothpick comes out clean 22 to 28 minutes
- cool completely in the pan.
Frost And Slice
- beat cream cheese and butter until completely smooth and fluffy
- add powdered sugar vanilla and salt and beat until thick and spreadable adding milk in small amounts if needed
- spread frosting evenly over cooled cake and add optional sprinkles or zest
- chill 20 to 30 minutes for clean slices then cut into bars and serve.
