Name: Easy vanilla sheet cake with chocolate cream cheese frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 310 gr cake flour ((or use 310gr -/- 4 tbsp of all purpose flour + 4 tbsp of cornstarch)); 2½ tsp baking powder; ½ tsp baking soda; ½ tsp sea salt; 250 gr butter ((or sub vegan butter/margarine)(softened, room temperature)); 365 gr organic cane sugar ((or sub regular granulated sugar)); 2 large eggs; 2 tsp pure vanilla extract; 140 gr (plant based) yogurt ((or use sour cream)); 275 gr (plant based) milk ((whole milk or half/half)(or use buttermilk)); 450 gr cream cheese; 150 gr powdered sugar ((or use xylitol)); 65 gr unsweetened cocoa powder; 1½ tsp pure vanilla extract; a pinch salt; 1 tbsp organic light corn syrup ((optional, for extra gloss)); 3-6 tbsp (plant based) milk ((depending on thickness preference)); ¼-½ cup sprinkles ((and/or other toppings))

I am all about easy, but healthy birthday treats. I have a layered birthday cake on my blog (that is quite simple to make and fairly healthy), but this easy vanilla sheet cake with chocolate cream cheese frosting is a crowd pleaser, and keeps this momma sane!

Feeds a crowd, keeps the crowd (and the baker) happy. Top it with delicious chocolate cream cheese frosting and (homemade) sprinkles and you’ll have the crowd cheering! ARE YOU IN!?

How I make this easy vanilla sheet cake with chocolate cream cheese frosting?

Before we start…. I am used to making healthier treats, but this is a (birthday) cake, so I had to indulge here and there. Here are some side notes to get the best results:

Using butter will give the best/richest result, but you can totally use vegan butter/ margarine.
The use of cake flour makes this sheet cake airy with a soft and tender texture, therefor I would highly recommend it. If you can find unbleached cake flour that is great; keep it natural! If you can’t find cake flour at all, you can use (unbleached) all purpose flour with some cornstarch. More about this below.
Use eggs, not fleggs. I tried, but the result is not nearly as good…
Organic cane sugar in stead of refined granulated sugar is what keeps this cake a bit more natural and healthier without changing the outcome of this sheet cake too much.
I did use coconut yogurt and plant based milk and there was only a slight difference with whole milk. Using whole milk and sour cream will make the cake taste slightly richer and moist though.
For the frosting you can use either powdered sugar or xylitol. There is a slight difference in taste, but if you keep an eye on your calorie intake already, you are probably used to the taste of xylitol so just go ahead and replace it.
Using light corn syrup in the frosting is a trick to make it shiny and glossy. You can totally leave it out.

Don’t worry, I’ve got you covered! In the recipe below I will mention all the substitutes you can use.

The vanilla sheet cake

I start by whisking the cake flour, baking powder, baking soda, and salt together in a large bowl. Once it is all well combined I set it aside.

Using a handheld or stand mixer fitted with a paddle attachment, I beat the butter and sugar together on high speed for 3 minutes. I scrape down the sides of the bowl with a rubber spatula, turn the mixer down to medium-high speed and beat in the eggs and vanilla extract until combined. I scrape down the sides of the bowl again and beat in the yogurt.

To the mixer bowl I add half of the flour mixture and half of the milk and beat on low speed. Once it is all combined, I add the remaining dry ingredients and milk to mix it all together on low speed again. Just to be sure there are no lumps at the bottom of the bowl, I shortly whisk it all by hand, making sure I don’t overmix it. The batter will be smooth, velvety, and slightly thick.

I spread the cake batter, into a greased and lightly floured sheet pan, into an even layer. When I use a half sheet pan (12×17 inch/30×43 cm), I bake the sheet cake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. This larger cake will be thinner. When using a quarter sheet pan (9×13 inch/22×33 cm), I bake it for 36-40 minutes. This smaller size cake will be thicker. It all depends on my baking mood or the crowd I am serving.

Halfway baking (I set a double alarm!), I rotate the cake pan so the sheet cake will bake evenly. It is all about symmetry!

When a toothpick inserted into the center of the cake comes out clean, I remove it from the oven and allow the cake to cool in the pan placed on a wire rack. As the cake cools, I make the frosting.

The chocolate cream cheese frosting

This cream cheese frosting is not overly sweet. If you want you can even make it with xylitol to cut down on calories.

Again using a handheld or stand mixer fitted with a paddle attachment, I beat the cream cheese on high speed until pale, smooth, and creamy, I’d say about 2 minutes. Using a sieve, I sift the powdered sugar and cacao into the cream cheese and then beat it on low speed for 20 seconds to incorporate it. I stop the mixer, add 1 or 2 tablespoons of milk, the corn syrup (optionally), vanilla, and salt and mix it on medium-high speed for 2 minutes. If the cream cheese frosting is too thick, beat in up to 4 tablespoons of milk more.

I live in a hot climate so I refrigerate my frosting (for 30 minutes) before spreading it on the cooled cake. To make it extra festive I also top it with sprinkles and/or special birthday cookies. Now it is ready to slice and serve!

My oldest son has requested the cake for his birthday and I totally understand why! We all love it and hope you do too. It is

moist & airy – the best flavor combination; chocolate and vanilla – simple and easy to make – a crowd pleaser – & so delicious

This vanilla sheet cake with chocolate cream cheese frosting is the ultimate birthday treat. Want more celebratory inspo? Check out my Birthday archive. I made this funfetti layered cake for my youngest son’s birthday last year (it has green frosting!!) and he loved it. And this chocolate brownie pie is what my hubby wants on his birthday.

Easy vanilla sheet cake with chocolate cream cheese frosting

Easy vanilla sheet cake with chocolate cream cheese frosting is the best (birthday) cake to please a crowd! Simple and quick and on the healthier side!

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Cake, Treat

Servings 18 pieces

Calories 325 kcal

Equipment

A 12×17'/30x43cm half sheet pan or 9×13'/22x33cm quarter sheet pan (glass)

Ingredients

Cake ingredients

310 gr cake flour (or use 310gr -/- 4 tbsp of all purpose flour + 4 tbsp of cornstarch)
2½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
250 gr butter (or sub vegan butter/margarine)(softened, room temperature)
365 gr organic cane sugar (or sub regular granulated sugar)
2 large eggs
2 tsp pure vanilla extract
140 gr (plant based) yogurt (or use sour cream)
275 gr (plant based) milk (whole milk or half/half)(or use buttermilk)

Cream cheese frosting ingredients

450 gr cream cheese
150 gr powdered sugar (or use xylitol)
65 gr unsweetened cocoa powder
1½ tsp pure vanilla extract
a pinch salt
1 tbsp organic light corn syrup (optional, for extra gloss)
3-6 tbsp (plant based) milk (depending on thickness preference)

Garnishing (optional)

¼-½ cup sprinkles (and/or other toppings)

Instructions

Vanilla sheet cake

Preheat oven to 350°F/175°C. Grease and lightly flour a half or quarter sheet pan. Set aside.
Whisk cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, mix butter and sugar together on high speed for 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Turn the mixer down to medium-high speed and beat in the eggs and vanilla until combined. Scrape down the sides and beat in the yogurt.
Add ½ of the flour mixture and ½ of the milk and mix on low speed until combined. Add the remaining dry ingredients and milk. Mix on low speed until combined. To be sure there are no lumps at the bottom of the bowl, shortly whisk by hand. Don't overmix the batter though!
Spread the cake batter into the prepared pan into an even layer.
For a 12×17 inch sheet cake, bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
For a 9×13 inch sheet cake, bake for 36-40 minutes.With either size, make sure you rotate the cake pan once or twice during bake time.
Remove from the oven and allow the cake to cool in the pan placed on a wire rack.

Chocolate cream cheese frosting

As the cake cools off, make the frosting. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until creamy, about 2 minutes. Using a sieve, sift powdered sugar and cocoa together above the whipped cream cheese. Mix on low speed for 30 seconds. Stop the mixer, add 1-2 tbsp of milk, corn syrup (optionally), vanilla, and salt. Beat on medium-high speed for 2 minutes. If the frosting is too thick, beat in up to 4 tablespoons of milk more.

Assemble/garnish cake

Frost the cooled cake and top with sprinkles or other preferred toppings. Cut into squares and serve.
Store in the refrigerator for up to 5 days after covering leftovers tightly.

Keyword birthday, crowd pleaser

DID YOU MAKE THIS RECIPE?

If you like this recipe, please consider rating it with the star rating system and leave a comment below – it’s so helpful for us and other readers. Thank you! And don’t forget to snap a picture if you make this and tag @familicious.kitchen on Instagram and hashtag it #familicious. Awesome! You can also find us on Facebook and Pinterest.