This Cream Cheese Sheet Cake is the ultimate dessert for anyone who loves rich, moist, and indulgent cakes. The combination of cream cheese, sour cream, and vanilla creates a perfectly balanced texture that is both light yet decadent. Topped with a smooth and creamy cream cheese frosting, every bite melts in your mouth with sweetness and tangy richness.
This cake is easy to make, requires simple ingredients, and is perfect for any occasion—whether it’s a birthday, holiday, or just a sweet treat for yourself!
Ingredients
For the Cake
- 2 cups all-purpose flour – Provides structure and softness.
- 1 ½ cups granulated sugar – Adds sweetness and moisture.
- 1 ½ teaspoons baking powder – Helps the cake rise.
- ½ teaspoon baking soda – Balances acidity for a tender crumb.
- ¼ teaspoon salt – Enhances flavor and balances sweetness.
- 2 large eggs (room temperature) – Adds richness and structure.
- ¾ cup vegetable oil – Keeps the cake moist.
- 1 cup sour cream – Adds a creamy texture and slight tang.
- 2 teaspoons vanilla extract – Enhances the overall flavor.
- 8 ounces cream cheese (softened) – Adds richness and a velvety texture.
For the Frosting
- 4 ounces cream cheese (softened) – The base of the frosting for a smooth and tangy flavor.
- 4 tablespoons unsalted butter (softened) – Adds richness and creaminess.
- 2 cups powdered sugar – Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract – Enhances the sweetness.
- 1 tablespoon milk (or as needed) – Adjusts frosting consistency.
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In another separate bowl, beat together eggs, vegetable oil, sour cream, vanilla extract, and softened cream cheese until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cake soft.
Step 2: Bake the Cake
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool completely before frosting.
Step 3: Make the Cream Cheese Frosting
- In a mixing bowl, beat together softened cream cheese and butter until creamy and smooth.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Add milk, one tablespoon at a time, until the desired frosting consistency is reached.
Step 4: Frost and Serve
- Spread the frosting evenly over the cooled cake using a spatula.
- Slice into squares and serve!
Serving Suggestions
✔ With Fresh Berries: Top with fresh strawberries, blueberries, or raspberries.
✔ With Nuts: Sprinkle chopped pecans or walnuts on top for added crunch.
✔ With Chocolate Drizzle: Drizzle with melted chocolate for an extra indulgent touch.
Baking Tips & Tricks
✔ Use Room Temperature Ingredients – This ensures a smooth batter and frosting.
✔ Do Not Overmix – Overmixing can make the cake dense. Stir until just combined.
✔ Let the Cake Cool Completely – This prevents the frosting from melting when spread.
✔ Chill the Frosting – If it’s too soft, refrigerate for 10-15 minutes before frosting.
Substitutions & Variations
1. Make It Chocolatey
- Add ¼ cup cocoa powder to the flour mixture for a chocolate cream cheese cake.
2. Try a Different Frosting
- Use a buttercream, whipped cream, or chocolate ganache instead of cream cheese frosting.
3. Make It Gluten-Free
- Replace all-purpose flour with a gluten-free 1:1 flour blend.
4. Add Citrus Flavor
- Add 1 tablespoon lemon or orange zest to the batter for a refreshing twist.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! Bake the cake and store it covered at room temperature for up to 24 hours before frosting.
2. How do I store leftovers?
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
3. Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt works as a great substitute for sour cream.
4. Can I make cupcakes instead of a sheet cake?
Yes! Pour the batter into lined muffin tins and bake for 20-22 minutes.
5. Can I reduce the sugar?
Yes! Reduce granulated sugar to 1¼ cups for a slightly less sweet cake.
Nutritional Information (Per Slice – Approximate Values)
| Nutrient | Amount |
|---|---|
| Calories | 320-350 |
| Carbohydrates | 40g |
| Fat | 17g |
| Sugar | 26g |
| Protein | 4g |
Why You’ll Love This Cake
✔ Soft & Moist: Thanks to the combination of sour cream and cream cheese.
✔ Easy to Make: Simple ingredients and minimal prep time.
✔ Perfectly Sweet & Tangy: Balanced flavors from the cake and frosting.
✔ Great for Any Occasion: Birthdays, holidays, or weekend baking!
Conclusion
This Cream Cheese Sheet Cake is a decadent, rich, and ultra-moist dessert that’s guaranteed to impress! The smooth and creamy frosting perfectly complements the soft, buttery cake, making it a crowd-pleaser for any gathering.
Whether you serve it plain, with fruit, or a sprinkle of nuts, this cake is a must-try recipe that you’ll want to make again and again!