Here’s a classic recipe for a rich and creamy Cream Cheese Cake—a cross between cheesecake and a soft, velvety cake.
Classic Cream Cheese Cake
Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
Optional topping:
- Powdered sugar, fresh berries, or a light glaze
Instructions
- Preheat oven:
- 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
- Cream butter and cream cheese:
- In a large bowl, beat butter and cream cheese together until smooth and creamy.
- Add sugar and eggs:
- Beat in sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Mix cake batter:
- Gradually add dry ingredients to the butter/cream cheese mixture, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
- Bake:
- Pour batter into prepared pan.
- Bake 45–55 minutes (for 9×13 pan) or 30–40 minutes (for 9-inch rounds), until a toothpick comes out clean.
- Cool and serve:
- Let the cake cool completely before slicing.
- Dust with powdered sugar or top with fresh berries or a glaze if desired.
💡 Tips:
- Room temperature cream cheese and butter give the smoothest batter.
- Avoid overmixing once the flour is added—this keeps the cake light.
- You can also swirl in fruit preserves before baking for a fruity twist.
If you want, I can also give a no-bake cream cheese cake version that’s easier, just as creamy, and perfect for summer desserts.
Do you want me to share that version?
