Ingredients

For the Cake (Baking Pan Inner Size: 37×25 cm):

• 10 medium eggs
• 1 pinch of salt
• 16 g vanilla sugar (or 1 tsp vanilla extract)
• 220 g sugar
• 100 g vegetable oil (odorless)
• 100 ml milk, room temperature
• 190 g flour
• 5 g baking powder
• 35 g cocoa powder
• 60 ml hot water

For the Cream Cheese Frosting:

• 100 ml cold whipping cream (at least 30% fat)
• 8 g vanilla sugar
• 20 g powdered sugar
• 150 g cold cream cheese

Steps to Make Chocolate Vanilla Sheet Cake with Cream Cheese Frosting

1. Prepare the Cake Batter:
   • Preheat the oven to 170°C (340°F), setting it to top and bottom heat without convection.
   • Separate the egg yolks and whites, placing them in separate bowls.
   • Add a pinch of salt to the egg whites and beat until soft peaks form.
   • Gradually add the sugar to the egg whites and beat until the mixture becomes glossy with stiff peaks.
2. Incorporate the Yolks and Wet Ingredients:
   • Beat in the egg yolks, one at a time, followed by the vanilla sugar or vanilla extract.
   • With the mixer on low speed, slowly add the vegetable oil and milk until everything is well combined.
3. Combine Dry Ingredients and Fold In:
   • In a separate bowl, sift together the flour and baking powder.
   • Gently fold the dry ingredients into the egg mixture using a spatula until fully incorporated, taking care not to deflate the batter.
4. Divide and Add Cocoa Mixture:
   • Divide the batter into two portions.
   • Dissolve the cocoa powder in 60 ml of hot water and stir until smooth.
   • Add this cocoa mixture to one portion of the batter, folding gently to create the chocolate layer.
5. Layer the Batter and Bake:
   • Grease the baking pan or line it with parchment paper.
   • Alternate spoonfuls of the vanilla and chocolate batter in the pan, creating a marbled effect.
   • Bake the cake for about 25 minutes or until a toothpick inserted in the center comes out clean.
   • Remove from the oven and allow the cake to cool completely before adding the frosting.
6. Prepare the Cream Cheese Frosting:
   • In a chilled bowl, whip the cold cream, vanilla sugar, and powdered sugar until soft peaks form.
   • Gradually add the cream cheese to the whipped cream and continue beating until the frosting is smooth and well-combined.
7. Assemble the Cake:
   • Once the cake has cooled, spread an even layer of cream cheese frosting over the top.
   • Smooth the frosting using a spatula for an even finish, and decorate with additional cocoa powder dusting or chocolate shavings if desired.
8. Serve and Enjoy:
   • Cut into squares and serve this delicious layered cake with family and friends. Enjoy the soft, fluffy texture and creamy, sweet frosting!

Nutrition Facts (Per Serving, Approximate)

• Calories: 280 kcal
• Carbohydrates: 30 g
• Protein: 5 g
• Fat: 15 g
• Saturated Fat: 7 g
• Fiber: 1 g
• Sodium: 80 mg
• Sugar: 20 g

Frequently Asked Questions (FAQs)

1. Can I use another type of cream cheese? Yes, any cream cheese with at least 30% fat content will work, but ensure it’s cold for the best frosting texture.
2. Can I make this cake dairy-free? Yes, substitute plant-based milk and cream, and use a dairy-free cream cheese alternative.
3. How should I store the cake? Keep it in the refrigerator due to the cream cheese frosting, where it will last up to 3 days.
4. Can I make this cake gluten-free? Substitute a gluten-free baking blend for the flour, though texture may vary slightly.
5. What is the best way to cut this cake? Use a sharp knife wiped with a damp cloth between slices to keep the cuts clean.

Tips for Making the Best Chocolate Vanilla Sheet Cake

1. Use Room Temperature Ingredients: Room temperature eggs, milk, and cream cheese blend more easily, ensuring a smoother batter and frosting.
2. Don’t Overmix the Batter: Gently fold in the dry ingredients to keep the batter airy and light.
3. Sift Cocoa Powder: Sifting the cocoa powder into the hot water removes lumps, ensuring a smooth chocolate layer.
4. Chill the Cream Cheese: Cold cream cheese makes for a thicker, more stable frosting that holds well.
5. Add Flavor: Try adding a hint of almond extract or a tablespoon of espresso powder to the chocolate layer for an extra flavor boost.

Storage Tips

• In the Refrigerator: Store leftover cake in an airtight container in the fridge for up to 3 days.
• In the Freezer: Freeze individual slices wrapped in plastic wrap, then foil, for up to 2 months. Thaw overnight in the refrigerator before serving.

Conclusion

This Chocolate Vanilla Sheet Cake with Cream Cheese Frosting is an elegant and delicious dessert that’s both visually appealing and rich in flavor. With marbled chocolate and vanilla layers, each slice offers a balanced mix of flavors, complemented by the creamy, light frosting. It’s perfect for celebrations, family gatherings, or even as a sweet snack during the week. This cake is a wonderful option when you’re looking for a dessert that’s easy to make yet impressive to serve. Enjoy this soft, layered treat with friends and family and savor the delightful combination of textures and tastes!