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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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18 pieces
Course: Cake, Treat
Calories: 325
Ingredients Equipment Method

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)

Equipment

  • A 12x17'/30x43cm half sheet pan or 9x13'/22x33cm quarter sheet pan (glass)

Method
 

Vanilla sheet cake
  1. Preheat oven to 350°F/175°C. Grease and lightly flour a half or quarter sheet pan. Set aside.
  2. Whisk cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. 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.
  4. 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!
  5. Spread the cake batter into the prepared pan into an even layer.
  6. 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.
  7. Remove from the oven and allow the cake to cool in the pan placed on a wire rack.
Chocolate cream cheese frosting
  1. 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
  1. Frost the cooled cake and top with sprinkles or other preferred toppings. Cut into squares and serve. 
  2. Store in the refrigerator for up to 5 days after covering leftovers tightly.