Vanilla Sheet Cake with Chocolate Cream Cheese Frosting
Deliciously moist and fluffy vanilla infused sheet cake topped with a rich and creamy chocolate cream cheese frosting, and sprinkled with mini marshmallows!
Servings: 16 slices
Calories: 416kcal
Ingredients
For the Cake
- 2 ¼ cups (280g) cake flour*
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs room temperature
- 1 ⅛ cups (225g) caster/granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup + 2 tablespoons (90ml) vegetable oil
- ¾ cup (180g) Greek-style yogurt
For the Frosting
- 1 cup (225g) cream cheese softened
- ½ cup (115g) unsalted butter softened
- 5 cups (625g) icing/powdered sugar
- ½ cup (50g) cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4, and grease a 13x9-inch pan. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, oil, and yogurt, and whisk until combined.
- Gradually fold in the dry ingredients.
- Pour the batter into the prepared pan, and spread out evenly. Bake for 20 - 25 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool completely in the pan on a wire rack before frosting.
For the Frosting
- Using a handheld or stand mixer, beat together the cream cheese and butter until smooth and creamy.
- Add half of the icing sugar, and beat until smooth and combined. Add the remaining icing sugar, cocoa powder, vanilla, and milk, and beat until smooth and spreadable.
- Add more milk if needed.
- Spread the frosting evenly over the cooled cake, and garnish with your favourite toppings. Slice and serve!
Notes
*Make your own cake flour! Measure out 2 and 1/4 cups (280g) of plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well.
Leftover cake can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cake can be frozen for up to 3 months. Thaw overnight in the fridge.
This cake can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.