Cream Cheese Sheet Cake Recipes

Steps:

• 1. Preheat oven to 325 degree F. Prepare a 15 x 10 x 1 in. baking pan with cooking spray. If you want a thicker cake, use a smaller pan..cooking time will be longer.
• 2. In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• 3. Add flour; mix well.
• 4. Pour the batter into a greased 15 x 10 x 1 in. baking pan. Spread evenly in the pan ( batter will be thick). I use my frosting knife to spread it. Bake at 325 degrees F. for 30 - 35 minutes or until a toothpick inserted near the center comes out clean.
• 5. Place on cooling rack (this cake does not have to be completely cool to serve). **Picture right from the oven. Looks like cheese cake.
• 6. Frosting: Combine sugar and milk in a large saucepan; bring to a boil over medium heat.
• 7. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake. Sprinkle with extra chips ( this is completely optional).
• 8. I hope you enjoy this as much as my family and friends have. This cake may puff up during baking, not to fear, it will fall back down when out of oven.

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.

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:

• Preheat oven to 350 degrees. On a lightly floured piece of parchment paper, roll out cookie-crust dough to slightly more than 1/8 inch thick. Place the bottom of a 10-inch springform pan on top, and use a paring knife to cut out a round about 1/4 inch larger than the pan. Place dough on top of springform base; freeze 15 minutes.
• Remove dough from freezer; place on baking sheet. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool.
• Butter sides of springform pan, and insert cooled bottom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium until light and fluffy, about 3 minutes. In a small bowl, combine sugar and flour. With mixer on low, gradually add sugar mixture to cream cheese; continue beating until smooth, scraping sides of bowl occasionally. Add eggs, one at a time, beating until smooth after each addition and scraping bowl as necessary. Add sour cream and vanilla; beat until smooth.
• Pour mixture into prepared pan. Place on a Silpat-lined baking sheet, and bake until top is golden, about 1 hour and 40 minutes, rotating pan halfway through. Turn off oven, and prop open door; let cool completely. Remove from oven; leave in pan. Cover with plastic wrap. Refrigerate until well chilled, at least 6 hours or overnight.

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:

• 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!