Name: Vanilla Sheet Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 1 tablespoon pure vanilla extract; 1 cup whole milk, room temperature; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 2 teaspoons vanilla extract; 1-2 tablespoons heavy cream or milk (as needed)

Jump to Recipe·Print Recipe

If you’re searching for the ultimate crowd-pleaser, Vanilla Sheet Cake with Cream Cheese Frosting fits the bill every single time. This dessert delivers soft, plush vanilla cake beneath a thick, tangy-sweet layer of creamy frosting—a duo guaranteed to steal the show at birthdays, potlucks, or just-because celebrations. The best part? It’s the kind of classic bake that feels nostalgic and exciting all at once, and it’s so simple to whip up that you may find yourself inventing reasons to make it again and again.

Vanilla Sheet Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe was handpicked for a reason—nothing extraneous, just the must-haves for the cake and that glorious frosting. Together, these pantry staples yield irresistible flavor, a perfectly tender crumb, and creamy frosting that’s silky but holds its shape.

All-purpose flour: Gives the cake structure, ensuring a light yet sturdy base for the frosting.
Baking powder: Adds lift, making every bite fluffy.
Salt: Just enough to balance the sweetness and enhance all the flavors.
Unsalted butter (softened): Essential for creaminess and flavor in both the cake and frosting.
Granulated sugar: Sweetens the cake without overpowering the rich vanilla.
Large eggs (room temperature): Bind the cake together and contribute moisture and richness.
Pure vanilla extract: The undeniable hero—gives both cake and frosting their signature, aromatic vanilla punch.
Whole milk (room temperature): Creates a soft, tender cake crumb.
Cream cheese (softened): The magic ingredient for a tangy, ultra-creamy frosting.
Powdered sugar: Dissolves easily and helps create a silky, spreadable frosting.
Heavy cream or milk: Just a touch, to loosen the frosting to your preferred consistency.

How to Make Vanilla Sheet Cake with Cream Cheese Frosting

Step 1: Prep Your Pan and Preheat

Start your Vanilla Sheet Cake with Cream Cheese Frosting journey by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and give it a quick swipe with butter or nonstick spray. This means easier cake removal and neat slices once your masterpiece is ready.

Step 2: Whisk Dry Ingredients

Grab a medium bowl and whisk together your flour, baking powder, and salt. This not only disperses the leavening but also ensures your cake rises evenly for that golden, uniform crumb we adore in classic sheet cakes.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until the mixture turns pale and fluffy, about 3 to 4 minutes. This step traps air—which gives your Vanilla Sheet Cake with Cream Cheese Frosting its soft, almost cloud-like interior.

Step 4: Add Eggs and Vanilla

Add your eggs, one at a time, mixing well after each, then pour in that full tablespoon of vanilla extract. The gradual addition helps everything emulsify, resulting in a batter that bakes up moist and cohesive.

Step 5: Incorporate Dry Ingredients and Milk

With your mixer on low, alternate adding the dry ingredients and milk in three parts, starting and ending with the flour mixture. Stop as soon as everything is incorporated; overmixing is the enemy of tender cake. You’ll end up with a velvety, pourable batter that smells downright heavenly already.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top. Slide into your preheated oven and bake for 30 to 35 minutes, or until a toothpick poked in the center comes out clean. Let the cake cool completely in the pan—resist the urge to rush this step, as it makes all the difference for spreading the frosting later.

Step 7: Make the Cream Cheese Frosting

In a new bowl, beat the cream cheese and softened butter together until utterly smooth and satiny. Gradually add powdered sugar, vanilla, and as much cream or milk as needed for a fluffy, spreadable frosting. It should be lush, not runny—so add the milk a bit at a time.

Step 8: Frost and Serve

Once the cake is truly cool, dollop on all that gorgeous frosting and use an offset spatula or butter knife to swirl it to the edges. Slice into squares and serve, letting every bite of your Vanilla Sheet Cake with Cream Cheese Frosting show off both the airy crumb and swoops of rich frosting.

How to Serve Vanilla Sheet Cake with Cream Cheese Frosting

Garnishes

The beauty of Vanilla Sheet Cake with Cream Cheese Frosting is how it plays with a variety of garnishes. A flutter of rainbow sprinkles brings party energy, while sliced fresh berries add a burst of color and a hint of tartness. For a cozy twist, try a dusting of cinnamon or even delicate curls of white chocolate.

Side Dishes

This cake is a celebration on its own, but it pairs beautifully with a scoop of vanilla bean ice cream or a plate of juicy, in-season fruit. For coffee lovers, serve alongside a cappuccino or cold brew to balance the sweetness and make dessert truly special.

Creative Ways to Present

Get playful and cut the cake into bite-sized squares for a dessert platter or arrange the slices in a checkerboard pattern with fruit in between for a festive touch. For birthdays, add candles or edible gold stars. Don’t hesitate to personalize your Vanilla Sheet Cake with Cream Cheese Frosting to suit any event, big or small.

Make Ahead and Storage

Storing Leftovers

Cover any leftover slices tightly with plastic wrap or transfer them to an airtight container. The cake stays moist in the fridge for up to 4 days, though the frosting may set up slightly—just let it come to room temperature before serving for the best texture.

Freezing

Both the cake and its frosting freeze wonderfully. Slice the cake, wrap each square individually, and freeze for up to 2 months. If freezing the whole cake, wrap well before adding the frosting, then thaw and frost before serving for that just-baked taste.

Reheating

If you prefer a slightly warm slice, microwave individual pieces for just 8 to 10 seconds—enough to soften the frosting without melting it. This little trick revives day-old Vanilla Sheet Cake with Cream Cheese Frosting and gives it a bakery-fresh feel.

FAQs

Can I use low-fat cream cheese for the frosting?

You can, but you’ll notice the frosting won’t be quite as rich or creamy. For the most luxurious result, stick with full-fat cream cheese.

What can I substitute for whole milk in the cake?

2% milk works well as a substitute, and even plant-based milk like almond or oat will yield good results. Avoid skim milk, which may make the cake less tender.

How do I prevent the cake from sticking to the pan?

Always grease the pan and line it with parchment paper, leaving some overhang to lift the cake out easily. This makes clean-up a breeze, too!

Can I make this as cupcakes instead of a sheet cake?

Absolutely! The batter adapts beautifully to cupcake tins. Fill liners about two-thirds full and bake at 350°F for 18 to 20 minutes, checking for doneness with a toothpick.

Is it okay to halve the recipe?

Yes, you can halve the recipe and bake in an 8×8-inch pan. Watch the baking time—check for doneness a few minutes early since the cake will be thinner.

Final Thoughts

There’s something so joyful about sharing a homemade Vanilla Sheet Cake with Cream Cheese Frosting, whether it’s at a big bash or a cozy family get-together. With its classic flavors and simple elegance, it truly belongs in every baker’s repertoire. Try it once and you’ll understand why I come back to this recipe again and again—it’s pure comfort and celebration in a pan.

Vanilla Sheet Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: Emma
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Vanilla Sheet Cake with Cream Cheese Frosting is a delightful dessert that is perfect for any occasion. The light and fluffy vanilla cake pairs perfectly with the rich and creamy cream cheese frosting, creating a decadent treat that everyone will love.

Ingredients

Scale

Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup whole milk, room temperature

Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1–2 tablespoons heavy cream or milk (as needed)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
Add eggs and vanilla: Add eggs one at a time, then mix in vanilla extract.
Combine wet and dry ingredients: Alternate adding flour mixture and milk to the butter mixture, mixing until just combined.
Bake: Pour batter into pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Make frosting: Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and cream/milk.
Frost cake: Spread frosting over cooled cake and serve.