Best 12 Cream Cheese Sheet Cake Recipes

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Indulge in the delectable Cream Cheese Sheet Cake, an irresistible dessert that combines the richness of cream cheese with the fluffy texture of a classic sheet cake. This crowd-pleasing treat features a moist and tender crumb, topped with a creamy and tangy cream cheese frosting that perfectly complements the sweetness of the cake. Whether you're a seasoned baker or just starting out, this easy-to-follow recipe will guide you through every step of the baking process, ensuring a perfect outcome every time. Additionally, discover variations of this classic cake, including a decadent chocolate cream cheese sheet cake, a refreshing lemon cream cheese sheet cake, and a delightful red velvet cream cheese sheet cake. Each variation offers its unique flavor profile, ensuring there's a cream cheese sheet cake to satisfy every craving. Prepare to tantalize your taste buds with this delightful collection of cream cheese sheet cake recipes.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING



Coconut Sheet Cake with Marshmallow-Cream Cheese Frosting image

When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.

Provided by Dan Langan

Categories     dessert

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 18

Baking spray with flour
1 cup unsweetened full-fat coconut milk, shaken
3 large eggs, at room temperature
1/4 cup vegetable oil or melted unrefined coconut oil
1 tablespoon pure vanilla extract
2 2/3 cups (335 grams) all-purpose flour
1 2/3 cups (330 grams) granulated sugar
1 cup flaked coconut, sweetened or unsweetened, toasted if desired, chopped
2 3/4 teaspoons baking powder
1 teaspoon fine salt
10 tablespoons unsalted butter, cut into cubes and at room temperature
6 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
Pinch fine salt
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2/3 cup marshmallow creme (1/2 a 7-ounce container)
1 1/4 cups flaked coconut, sweetened or unsweetened, toasted if desired

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
  • Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
  • the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
  • With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
  • With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
  • For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
  • Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING



Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting image

Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream cheese frosting, and if you want make the dessert a real showstopper, sugared zucchini blossoms.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 16

1 stick unsalted butter, melted, plus more, softened, for pan
1 3/4 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
4 large eggs
2 teaspoons pure vanilla extract
4 cups grated zucchini (from 2 medium), drained and squeezed of excess moisture
5 ounces semisweet chocolate, chopped (1 cup)
2 sticks unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
Sugared Zucchini Blossoms, for serving (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
  • Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
  • Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.

CREAM CHEESE SHEET CAKE



Cream Cheese Sheet Cake image

This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. -Gaye Mann, Rocky Mount, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 30 servings.

Number Of Ingredients 12

1 cup plus 2 tablespoons butter, softened
6 ounces cream cheese, softened
2-1/4 cups sugar
6 large eggs, room temperature
3/4 teaspoon vanilla extract
2-1/4 cups cake flour
FROSTING:
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter, cubed
1/2 cup semisweet chocolate chips
Sprinkles, optional

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Add flour until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack. , For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. If desired, top with sprinkles.

Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

BROWN BUTTER CARROT SHEET CAKE WITH BROWN BUTTER-CREAM CHEESE FROSTING



Brown Butter Carrot Sheet Cake with Brown Butter-Cream Cheese Frosting image

This carrot cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting. Top cake with candied carrot slices and toasted finely chopped walnuts, if desired.

Provided by Kim

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 24

Number Of Ingredients 19

1 cup unsalted butter
1 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup firmly packed dark brown sugar
4 eggs, at room temperature
1 ½ teaspoons vanilla extract
3 cups shredded carrots
½ cup chopped walnuts
½ cup raisins
6 tablespoons unsalted butter
1 (8 ounce) package cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
  • Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
  • Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
  • Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
  • Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
  • While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
  • Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
  • Spread frosting over the cooled cake. Chill cake until ready to serve.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 35.7 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 224.6 mg, Sugar 26.3 g

VANILLA SHEET CAKE WITH LEMON CREAM-CHEESE FROSTING



Vanilla Sheet Cake with Lemon Cream-Cheese Frosting image

This timeless frosted vanilla cake is finished with lemon zest tossed in granulated sugar for a sweet, citrusy crunch. It's topped with the perfect lemon cream-cheese frosting for a delightful dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Serves 12 to 16

Number Of Ingredients 12

9 tablespoons unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon coarse salt
1 cup plus 1 teaspoon sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature
1/4 teaspoon finely grated lemon zest
Lemon Cream Cheese Frosting
1 pint blueberries, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan; dust with flour. Whisk together flour, baking powder, baking soda, and salt.
  • Beat butter with 1 cup sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
  • Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a tester inserted in center comes out clean, 22 to 25 minutes. Let cake cool completely in pan on a wire rack.
  • Combine lemon zest and remaining 1 teaspoon sugar. Use an offset spatula to spread cake with frosting. Sprinkle with lemon sugar. Serve, with blueberries.

PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER



Parsnip Sheet Cake With Cream Cheese Frosting and Ginger image

Like carrot cake, parsnip cake is lightly spiced, exceedingly moist and slathered with cream cheese frosting. This version, adapted from Susan Spungen's cookbook, "Open Kitchen," is less sweet than most. In her original recipe, Ms. Spungen candies slices of fresh ginger root to make a spectacular presentation, but store-bought crystallized ginger tastes just as spicy-sweet and delicious.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 12 to 15 servings

Number Of Ingredients 24

Unsalted butter, for greasing the pan
1 1/2 cups/185 grams all-purpose flour, plus more for the pan
1 1/2 cups/185 grams walnuts
3/4 cup plus 3 tablespoons/225 milliliters roasted walnut oil or vegetable oil
3/4 cup/150 grams granulated sugar
3/4 cup/165 grams light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground cloves
A generous grating of nutmeg
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
3 cups grated parsnips (from about 4 parsnips)
3/4 cup golden raisins
8 ounces/225 grams cream cheese, at room temperature
1/2 cup/115 grams unsalted butter (1 stick), softened
1 cup/120 grams confectioners' sugar, sifted
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup chopped crystallized ginger

Steps:

  • Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
  • Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
  • In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
  • Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
  • Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.

COCONUT TOPPED / CREAM CHEESE SHEET CAKE



Coconut Topped / Cream Cheese Sheet Cake image

Hands down this is one scrumptious cake! The coconut milk in the cake adds extra coconut flavor, but it's not overwhelming. If you're a fan of coconut, you'll DEFINITELY be a fan of this cake.

Provided by Cassie *

Categories     Cakes

Time 55m

Number Of Ingredients 14

1 c butter, softened (2 sticks)
6 oz cream cheese, softened
6 eggs
2 1/4 c sugar
1 - 2 tsp vanilla extract or for more of a coconut flavor, add coconut extract
2 1/4 c cake flour
1/8 c coconut milk or coconut cream - optional
FROSTING - I DOUBLE THIS
1/4 c butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract is good as well
1 1/2 c confectioners' sugar
1/2 c coconut- for toasting and sprinkling on top of the frosting
Note: can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake )

Steps:

  • 1. Preheat oven to 350 degree F. Prepare a 9 x 13 pan with non stick cooking spray. Can also use a sheet cake pan. I prefer thicker!
  • 2. Cream together butter, cream cheese and sugar.
  • 3. Beat in eggs one at a time, vanilla and then mix in flour. Add milk now if using. Beat in well.
  • 4. Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. As this cake cools, it will fall...that's normal...so don't be alarmed...it should be the thickness of a sheet cake...it will not be thick like a regular cake...:) Cool on cooling rack. Note: some have said that this cake becomes even moister if placed in freezer as soon as comes from the oven. I've not tried it, but have also read that this is true with cakes in general.
  • 5. Frosting: Beat together butter, cheese, vanilla and add sugar. Mix until well blended.
  • 6. You can now toast coconut. I toast mine in a lightly sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.
  • 7. I then gently remove the cake from the pan; and cut the cooled cake into 24 squares, and top with frosting and coconut. You can leave cake in pan and frost. I did it my way for presentation... Enjoy!

VANILLA TEXAS SHEET CAKE W/CREAM CHEESE FROSTING



Vanilla Texas Sheet Cake w/Cream Cheese Frosting image

Found this cake recipe in our local newspaper, this is very good and is a change from chocolate texas sheet cake

Provided by Kris41

Categories     Dessert

Time 45m

Yield 10-15 serving(s)

Number Of Ingredients 15

2 2/3 cups all-purpose flour
1/2 cup margarine
1 cup water
1 1/2 teaspoons baking soda
2/3 cup buttermilk
2 cups sugar
1/2 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla
1/2 cup margarine
1 (8 ounce) package cream cheese, softened
1 1/2 cups coconut (optional)
1 1/2 teaspoons vanilla
1 (1 lb) box powdered sugar
1/2 cup chopped pecans (optional)

Steps:

  • Mix flour and sugar together in bowl, Bring to boil, margarine, oil and water, pour over flour and sugar mixture.
  • Beat well.
  • Then add eggs, baking soda, vanilla and buttermilk, mix well.
  • Pour into greased and floured 15x10 jelly roll pan.
  • Bake in a preheated oven at 350 degrees for 15-20 minutes or until cake tests done with toothpick.
  • Remove from oven while still warm frost with cream cheese frosting.
  • Cream together margarine, cream cheese, the add vanilla, coconut, nuts and powdered sugar.
  • Mix well, spread warm cake.

CREAM CHEESE SHEET CAKE RECIPE



CREAM CHEESE SHEET CAKE RECIPE image

This tender buttery sheet cake with its fudgy chocolate glaze is a real crowd-pleaser. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third slices.

Provided by EricD0768

Categories     Cheesecake

Time 50m

Yield 1 Cake pan, 24 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine, softened
2 tablespoons butter or 2 tablespoons margarine, softened
2 (3 ounce) packages cream cheese, softened
2 1/4 cups sugar
6 eggs
3/4 teaspoon vanilla extract
2 1/4 cups cake flour
1 cup sugar
1/3 cup evaporated milk
1/2 cup butter or 1/2 cup margarine
1/2 cup semi-sweet chocolate chips

Steps:

  • In a mixing bowl, cream butter, cream cheese and sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Add flour; mix well.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 325* for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool completely.
  • For frosting, combine sugar and milk in a saucepan;.
  • bring to a boil over medium heat.
  • Cover and cook for 3 minutes (do not stir).
  • Stir in butter and chocolate chips until melted.
  • Cool slightly.
  • Stir; spread over cake.
  • Yield: 24-30 servings.

PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING



Pumpkin Spice Sheet Cake with Cream Cheese Frosting image

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 16

1 can (15 ounces) pumpkin
1-1/2 cups sugar
4 large eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins

Steps:

  • Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

Nutrition Facts : Calories 346 calories, Fat 17g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 184mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING



Pumpkin Sheet Cake with Cream Cheese Frosting image

This is the best pumpkin sheet cake out of all that I have ever tried. It is moist and full of flavor. Plus you make it in a 15x10 so you can pretend it will last a little longer than usual. Recipe is from a family friend.

Provided by Annette W.

Categories     Cakes

Time 50m

Number Of Ingredients 13

1 can(s) 16 oz pumpkin (not pumpkin pie filling)
2 c sugar
1 c vegetable oil
4 eggs, lightly beaten
2 c all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
CREAM CHEESE FROSTING
8 oz cream cheese, room temperature
2 c powder sugar
1 tsp white vanilla
milk

Steps:

  • 1. Preheat oven to 350°F. In mixing bowl beat pumpkin, sugar and oil. Add eggs one at a time and mix well.
  • 2. Combine flour, baking soda, cinnamon and salt. Add to pumpkin mixture a little at a time and beat until well blended.
  • 3. Pour into a greased 15x10x1 baking pan. Bake for 25-30 or until cake tests done.
  • 4. Cool cake while making frosting. Beat cream cheese and vanilla until smooth. Add powder sugar a little at a time. Mix well. Add a splash of milk at a time until you get the consistency you want to make the frosting spreadable.
  • 5. Frost completely cooled cake. Enjoy!

COCONUT CREAM CHEESE SHEET CAKE RECIPE - (4.3/5)



Coconut Cream Cheese Sheet Cake Recipe - (4.3/5) image

Provided by nanapuddin

Number Of Ingredients 12

1 cup butter, softened (2 sticks)
6 ounces cream cheese, softened
6 eggs
2 cups sugar
1 teaspoon vanilla extract ( I used 1/2 teaspoon vanilla and 1/2 teaspoon coconut extract)
2 1/4 cake cake, or all-purpose flour
1/4 cup coconut milk, optional
1/4 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1 1/2 cup confectioners' sugar
1/2 cup coconut, shredded

Steps:

  • I add coconut milk to the batter, as it's a pretty thick batter, and it adds some extra coconut flavor. I like the dense texture of this cake together with the creaminess of the cream cheese frosting, and the crunchiness of the toasted coconut. IF YOU DON'T LIKE DENSE CAKES, THIS IS NOT THE CAKE FOR YOU.!! FROSTING - I DOUBLE THIS Preheat oven to 350 degree F. Prepare a 9 x 13 pan with non stick cooking spray. Cream together butter, cream cheese and sugar. Beat in eggs one at a time, vanilla and then mix in flour. Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool on cooling rack Frosting: Beat together butter, cream cheese, vanilla and confectioners' sugar. Mix until well blended. You can now toast coconut. I toast mine in a lighty sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn. Cut cooled cake into 24 squares and top with frosting and coconut. Note: Best kept refrigerated. Enjoy!

Tips:

  • Use room temperature cream cheese: This will make it easier to cream together with the butter and sugar.
  • Don't overbeat the batter: Overbeating can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it: This will help the frosting to set properly.
  • Store the cake in the refrigerator for up to 3 days: The cake can also be frozen for up to 2 months.

Conclusion:

This cream cheese sheet cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the cream cheese frosting is rich and creamy. With a few simple tips, you can easily make this cake at home. So next time you're looking for a special dessert, give this cream cheese sheet cake a try.

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