Cream Cheese Sheet Cake Recipes

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.

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.

Steps:

• Cream butter, cheese, and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Add flour; mix well.
• Pour into greased 15in by 10in baking pan.
• Bake at 325* for 35 minutes.
• Cool completely.
• Frosting: Mix sugar and milk in saucepan.
• Bring to a boil over med heat.
• Cover and cook for 3 minutes (do not stir).
• Stir in butter and chocolate chips until melted.
• Cool slightly; stir; spread over cake.

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F.
• Mix the cracker crumbs with the butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of a 15-by-18-inch sheet pan. Use the back of a measuring cup to smooth out the crumbs. Bake the crust until golden brown, rotating the pan halfway through, 10 to 12 minutes. Cool the pan on a rack, 10 minutes.
• For the filling: Lower the oven to 325 degrees F. Blend the cream cheese and sugar in a food processor until smooth. Add the eggs and 1 cup sour cream and pulse until well combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
• Bake until the cheesecake is slightly puffed on the edges (the edges will deflate as the cheesecake cools) and just set, rotating the pan halfway through, 40 to 45 minutes. Completely cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
• Combine the raspberry jam with 1 to 2 teaspoons water in a small bowl until spreadable but not thin. Spread the jam on the left third of the cheesecake. Top with the raspberries.
• Spread the remaining 1/4 cup sour cream over the middle third of the cheesecake and top with the mango slices.
• Spread the blueberry jam over the right third of the cheesecake and top with the blueberries. Slice into bars for serving.

Steps:

• For the cake: Preheat oven to 350 degrees. Generously coat 3 (9-inch) round cake pans with shortening (tip: this works better than both cooking spray and butter) and lightly flour the pan, discarding the excess.
• Sift together flour, baking powder, baking soda, cinnamon, and salt.
• In the bowl of a stand mixer fitted with the beater blade, combine the sugar and canola oil on medium-low speed until well combined, 1 to 2 minutes. Add the pumpkin and vanilla until fully incorporated, about another minute. Beat in the eggs one at a time. Gradually add the flour mixture until just incorporated, being careful not to over mix.
• Divide cake batter evenly into the 3 pans (I weigh the batter out for the best results). Rap each pan gently on the counter before putting in the oven so that the batter is evenly distributed.
• Bake the cakes for 20 to 23 minutes, moving the pans around halfway through cooking time, until they are set and a toothpick comes out clean from the centers. Allow the cakes to cool in pans for 30 minutes. Run a knife along the sides of the pan and remove cake from pans. To do this, place a lightly-floured free hand or cardboard cake round directly onto the top of the cake in order to support the layer; then gently flip the cake pan over with your hand or cake round still supporting it, while gently tapping with the other hand until the cake slips out. Cool the cakes completely on wire racks.
• For the frosting: With a hand mixer set at medium speed, beat the cream cheese, butter, and vanilla until smooth. Add the confectioners' sugar and continue to beat until light and fluffy, about 5 more minutes.
• Assemble the cake: Place one cake layer on a cake plate or serving dish and spread with a layer of cream cheese frosting. Repeat with the second layer. Frost the top and sides of the cake with a crumb coat, then repeat with a thicker layer. The frosted cake will keep for up to three days in an airtight container.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined.
• Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes.
• For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners' sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed.
• When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like.

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
• Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
• Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
• For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
• Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

Steps:

• Cake: In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil.
• Add eggs and mix well.
• In another bowl, combine flour, baking soda,/powder spices and salt.
• Add these dry ingredients to the pumpkin mixture, and beat until well blended.
• Pour batter into a greased 15 x 10 inch baking pan.
• Bake at 350°F for 25 to 30 minutes, or until cake tests done.
• Cool& frost.
• Frosting: Mix well until smooth.
• May add a bit of milk if you want to make the consistency you like.

Steps:

• Heat oven to 350 degrees.
• In a large bowl, beat eggs and oil for 2 minutes.
• In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.
• Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
• While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).
• Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).
• Gently spread the frosting on the cake using a spatula.
• Cut into squares and serve.

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.

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.

Steps:

• Cake:.
• Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
• In a large bowl use a hand mixer to beat the cake mix, eggs, oil and 1 ¼ cups of water. Beat at medium speed for about 2 minutes until the batter is very smooth.
• Pour into the prepared sheet tray.
• Divide the cinnamon filling on top of the cake batter by 12. Using a knife, gently swirl the filling into the cake batter.
• Bake for 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Allow to cool for 30 minutes before icing. Slice and serve.
• Cinnamon Filling:.
• In a bowl stir together all ingredients.
• Cream Cheese Frosting:.
• Using a hand mixer beat cream cheese and butter until light and fluffy. Add the confectioners sugar and beat until well combined.

Steps:

• Measure out 1 cup of dry cake mix and reserve.
• In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
• Press crust mixture evenly into bottom of a greased 13 x 9 pan.
• In the same bowl, blend cream cheese and sugar together.
• Add 3 eggs and reserved cake mix and beat 1 minute on medium.
• Turn mixer to low setting and gradually add milk, lemon juice and vanilla and mix until smooth.
• Pour into crumb crust.
• Bake at 300° for 45 to 55 minutes, or until center is firm.
• Cool to room temperature.
• Spoon pie filling on top of cheesecake, cover and chill at least 1 hour before serving.
• Store in refrigerator.
• Baked cheesecake freezes great if it is well-wrapped. Wait to top it with pie filling until it has thawed.

Steps:

• Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
• Sift together the flour, baking soda, salt and cinnamon.
• In a separate bowl, cream the butter.
• Blend the brown sugar into the butter.
• Beat in eggs, mix until fluffy.
• Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
• Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
• In a bowl, beat the frosting ingredients together.
• Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!