Prepare to indulge in a cake that’s simply divine – this Cream Cheese Cake is a true masterpiece of moistness, richness, and delicate flavor. Unlike a cheesecake, this is a tender, fluffy cake baked with cream cheese in the batter, giving it an incredibly luxurious texture and a subtle tang that perfectly balances its sweetness. Crowned with a classic, velvety cream cheese frosting, it’s an irresistible dessert perfect for any celebration, holiday, or simply when you crave a slice of pure bliss.
Why I Love This Recipe
This Cream Cheese Cake has quickly become a firm favorite in my baking repertoire, and I absolutely adore it for its unparalleled moistness and incredibly tender crumb. The secret lies in incorporating the cream cheese directly into the cake batter, which lends an unparalleled richness and delicate tang that sets it apart from traditional cakes. It’s wonderfully balanced – sweet without being cloying, and the texture is simply dreamy. Topped with that luscious, classic cream cheese frosting, it’s a symphony of flavors and textures that feels both elegant and deeply comforting. It’s a surprisingly easy recipe for such a show-stopping result, making it a go-to for family gatherings and special occasions.
Ingredients
Here’s what you’ll need to create this moist and delicious Cream Cheese Cake:
For the Cake:
- 1 (8 oz) package cream cheese, softened to room temperature
- ¾ cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1 ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
- 1 ¼ cup buttermilk
For the Frosting:
- 1 cup (2 sticks) butter, softened to room temperature
- 1 (8 oz) package cream cheese, softened to room temperature
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 4-5 cups powdered sugar (confectioners’ sugar), sifted
Swaps and Notes
- Cream Cheese (Cake & Frosting): Ensure both packages of cream cheese are truly at room temperature and very soft for smooth mixing, both in the batter and the frosting. Full-fat brick-style cream cheese is recommended for richness.
- Vegetable Oil: A neutral oil like canola or grapeseed oil works best to contribute to the cake’s moistness without imparting flavor.
- Buttermilk: Crucial for the cake’s tender crumb and subtle tang. If you don’t have buttermilk, you can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest of the way to 1 ¼ cups with regular milk. Let it sit for 5 minutes before using.
- Vanilla Extract: Use a good quality pure vanilla extract for the best flavor in both the cake and the frosting.
- Powdered Sugar (Frosting): Sift your powdered sugar before adding it to the frosting to prevent lumps and ensure a silky-smooth result. Adjust the amount of sugar to achieve your desired sweetness and consistency.
- Salt (Frosting): A small amount of salt in the frosting helps balance the sweetness of the sugar and the tang of the cream cheese.
Preparation
Let’s get this delicious Cream Cheese Cake baking and frosted!
- Preheat Oven & Prep Dish: Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking dish thoroughly. You can also lightly flour it after greasing, or line with parchment paper leaving an overhang for easier removal.
- Mix Wet Ingredients (Cake Batter Base): In a large mixing bowl, using an electric mixer (stand mixer or handheld), beat the 1 (8 oz) package of softened cream cheese until it is smooth and creamy. Gradually add the ¾ cup vegetable oil and 2 cups granulated sugar, beating until well combined and light.
- Add Eggs & Vanilla: Add the 3 large eggs one at a time, beating well after each addition until fully incorporated. Stir in the 1 ½ teaspoon vanilla extract.
- Combine Dry Ingredients: In a separate medium-sized bowl, sift together the 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 ½ teaspoon salt. Whisk them together to ensure they are well combined.
- Alternate Wet & Dry: Gradually mix the dry ingredients into the wet mixture, alternating with the 1 ¼ cup buttermilk, starting and ending with the dry ingredients. Mix on low speed, or by hand, just until everything is combined and a smooth batter forms. Be careful not to overmix, as this can make the cake tough.
- Bake Cake: Transfer the prepared batter evenly into the greased 9×13-inch baking dish. Place in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool Cake: Remove the cake from the oven. Allow it to cool completely in the baking dish on a wire rack before attempting to frost it. Frosting a warm cake will cause the frosting to melt and slide off.
- Prepare Frosting: While the cake is cooling, make the frosting. In a large bowl, using an electric mixer, beat the 1 cup softened butter and 1 (8 oz) package softened cream cheese together until smooth and creamy, about 2-3 minutes. Gradually add the 4-5 cups sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium-high speed and beating until light and fluffy. Beat in the 2 teaspoon vanilla extract and ½ teaspoon salt until fully combined and the frosting is smooth and spreadable.
- Frost Cooled Cake: Once the cake is completely cool, spread the prepared cream cheese frosting evenly over the top of the cake, using an offset spatula for a smooth finish.
- Serve: Slice and serve your delicious Cream Cheese Cake!
Tips for Success
- Room Temperature is Crucial: For both the cake batter and the frosting, ensuring your cream cheese and butter are truly at room temperature makes a huge difference in achieving a smooth, lump-free consistency.
- Don’t Overmix the Batter: Mix the cake batter just until the dry ingredients are incorporated. Overmixing develops gluten, leading to a denser, tougher cake.
- Sift Powdered Sugar: For a perfectly smooth and lump-free frosting, always sift your powdered sugar before adding it to the butter and cream cheese.
- Cool Cake Completely: This is a golden rule of cake baking! Frosting a warm cake will result in a runny, messy frosting.
- Adjust Frosting Consistency: If your frosting is too thick, add milk (1 teaspoon at a time) to thin it. If it’s too thin, add more sifted powdered sugar until it reaches your desired consistency.
Serving Suggestions and Pairings
This Cream Cheese Cake is an absolute delight on its own, but it can be garnished for extra flair:
- Fresh Berries: A scattering of fresh raspberries, blueberries, or sliced strawberries on top of the frosting adds color and a lovely tart contrast.
- Chocolate Shavings: A sprinkle of white or dark chocolate shavings adds a touch of elegance.
- Coffee or Tea: Perfect for a delightful afternoon treat or after-dinner dessert.
- Celebrations: Ideal for birthdays, anniversaries, or holiday gatherings.
- For other delightful baked goods and sweet treats, consider our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas or This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd.
Storage and Leftover Tips
This cake stays wonderfully moist and flavorful for several days!
- Refrigeration: Due to the cream cheese frosting, the cake must be stored in the refrigerator. Cover it loosely or place it in an airtight cake carrier to prevent it from drying out. It will keep for up to 5-7 days.
- Bringing to Room Temp: For best flavor and texture, remove the cake from the refrigerator about 30-60 minutes before serving to allow the frosting to soften slightly.
- Freezing: Cream cheese cake freezes exceptionally well. Once fully cooled and frosted, you can freeze individual slices or the entire cake. For a whole cake, flash freeze uncovered until the frosting is firm, then wrap tightly in plastic wrap, and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight.
More Recipes You Will Love
If you loved the moist, comforting, and sweet nature of this cake, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring joy to your kitchen:
- For another beloved cake-like bake, try our This Chocolate Chip Banana Bread Is My Favorite Way To Use Up Overripe Bananas.
- If you’re a fan of big, comforting desserts that feed a crowd, our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd is a must-try.
- For amazing brownie recipes, check out The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot)or These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- And for a delightful no-bake fall dessert, don’t miss This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat.
Final Thoughts
This Cream Cheese Cake recipe is a true testament to the timeless appeal of a well-made, incredibly moist, and perfectly frosted cake. It’s surprisingly easy to make for such an impressive result, making it a standout dessert for any occasion.
Give this recipe a try and share the joy of this delightful cake with your loved ones! What’s your favorite classic cake to bake, or a dessert that always brings back comforting memories? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
Leave a Reply