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Cream Cheese Frosted Cake Sheet Cake

Cream Cheese Frosted Cake Sheet Cake

Moist vanilla sheet cake topped with tangy cream cheese frosting
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24

INGREDIENTS

Cake

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 3/4 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk room temperature
  • 1/2 cup sour cream room temperature.

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 to 3 tbsp milk or heavy cream.

Optional

  • sprinkles
  • lemon zest.

INSTRUCTIONS

Bake Cake

  • heat oven to 350 degrees F and grease a 9x13 inch pan
  • whisk flour baking powder baking soda and salt
  • beat butter and sugar until light and fluffy then beat in eggs one at a time and mix in vanilla
  • mix in flour mixture alternating with buttermilk then fold in sour cream just until smooth
  • spread batter evenly and bake until a toothpick comes out clean and the top springs back lightly
  • cool completely in the pan.

Make Frosting And Finish

  • beat cream cheese and butter until very smooth
  • beat in powdered sugar gradually then add vanilla and salt
  • add milk or cream a little at a time to reach a spreadable consistency
  • spread frosting over fully cooled cake and chill 20 minutes for cleaner slices if desired.

Notes

1. Use room temperature dairy and eggs for a smoother batter and frosting; Substitute plain Greek yogurt for sour cream; No buttermilk available use 1 cup milk plus 1 tbsp lemon juice and rest 10 minutes; For thicker frosting use less milk and chill before spreading

Nutrition

Calories: 410kcal | Carbohydrates: 55g | Protein: 4g | Fat: 19g