Southern Cream Cake Sheet Cake
Tender vanilla buttermilk sheet cake finished with a smooth cream cheese frosting
PRINT PINServings 20
INGREDIENTS
Cake
- 2.5 cups all purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt
- 1 cup unsalted butter softened
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- ½ cup sour cream room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract optional.
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 tsp vanilla extract
- 2 tbsp milk or heavy cream plus more as needed
- pinch of salt.
Optional
- toasted chopped pecans for topping
- sprinkles for topping.
INSTRUCTIONS
Prep
- heat oven to 350 degrees F
- grease and line a 9x13 inch sheet cake pan
- whisk flour sugar baking powder baking soda and salt until uniform.
Bake Cake
- beat butter until creamy
- beat in eggs one at a time until glossy
- mix in vanilla and almond extract
- add dry ingredients in two additions alternating with buttermilk and sour cream and mix just until smooth
- spread batter evenly in pan
- bake until a toothpick comes out clean and center springs back about 22 to 28 minutes
- cool completely before frosting.
Frosting And Finish
- beat cream cheese and butter until fully smooth
- beat in powdered sugar gradually then add vanilla salt and milk and beat until fluffy spreadable consistency
- frost cooled cake evenly
- chill 20 minutes for cleaner slices then cut and serve.
Notes
1. Use room temperature dairy and eggs for the smoothest batter and frosting. Sour cream can be replaced with full fat Greek yogurt in equal amount. For a thinner frosting add milk 1 tsp at a time. Store covered at room temperature up to 2 days or refrigerate up to 5 days and bring to room temperature before serving
Nutrition
Calories: 320kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g