Cream Cheese Cake

If you love ultra-moist cakes with a rich, velvety crumb, this cream cheese cake is about to become your new favorite dessert. It’s everything you want in a classic homemade cake—dense yet soft, buttery with a hint of tanginess, and incredibly easy to make. Whether you serve it as a simple coffee cake, dress it up for a holiday table, or top it with a luscious cream cheese glaze, this cake delivers the perfect balance of flavor and texture.

The secret to this old-fashioned cream cheese cake lies in the combination of high-quality butter, cream cheese, and just the right amount of sugar to create a rich, indulgent taste without being overly sweet. Plus, because it’s baked low and slow, every slice stays wonderfully soft and moist, making it an excellent make-ahead dessert.

If you’ve never tried baking with cream cheese before, you’re in for a treat! This cake has all the richness of a classic pound cake but with an even more tender texture. It pairs beautifully with fresh berries, a dusting of powdered sugar, or even a drizzle of homemade caramel sauce. Whether you enjoy it as an afternoon snack or a showstopping dessert, this homemade cream cheese cake will have everyone coming back for seconds.

Once your homemade cream cheese cake has cooled, you can enjoy it in countless ways. A simple sprinkle of powdered sugar keeps things elegant, while a drizzle of vanilla glaze or cream cheese frosting takes it to the next level. Feeling indulgent? Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Whether you’re baking for a special occasion or just craving a cozy slice of homemade cake, this cream cheese cake recipe is a guaranteed winner. Its buttery richness, soft crumb, and subtle tang make it an irresistible treat for any time of day.

WHY YOU’LL LOVE THIS RECIPE

• Ultra-Moist Texture – Thanks to the addition of cream cheese, this cake stays soft and tender for days.
• Rich and Buttery Flavor – It combines the best of a buttery pound cake and a tangy cheesecake.
• Versatile & Crowd-Pleasing – Perfect for breakfast, brunch, birthdays, or holiday gatherings.
• Easy to Make – No complicated techniques—just mix, bake, and enjoy!

INGREDIENTS YOU’LL NEED

• Cream Cheese – Softened to room temperature for a smooth batter and creamy frosting.
• Vegetable Oil – Adds moisture and keeps the cake tender.
• Granulated Sugar – Provides sweetness and helps with texture.
• Eggs – Bind the ingredients together and add structure.
• Vanilla Extract – Enhances the flavor with a warm, sweet aroma.
• Flour – The base of the cake, providing structure.
• Baking Powder – Helps the cake rise for a light texture.
• Salt – Balances the sweetness and enhances flavor.
• Buttermilk – Contributes moisture and a slight tang for a tender crumb.

Frosting Notes

• Butter – Softened for a creamy, fluffy texture.
• Cream Cheese – Adds richness and tangy flavor.
• Vanilla Extract – Enhances the frosting’s sweetness.
• Salt – Balances the sweetness.
• Powdered Sugar – Creates a smooth, spreadable consistency.

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep the Oven & Pan

Preheat oven to 325°F. Grease a 9×13-inch baking dish to prevent sticking.

Step 2: Mix the Wet Ingredients

In a large bowl, beat the softened cream cheese until smooth. Add vegetable oil and sugar, mixing until well combined.

Step 3: Incorporate the Eggs & Vanilla

Add eggs one at a time, mixing after each addition. Stir in vanilla extract for flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together flour, baking powder, and salt. This helps prevent lumps and ensures even distribution.

Step 5: Mix Wet & Dry Together

Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.

Step 6: Add Buttermilk

Gently fold in buttermilk until the batter is smooth and well incorporated.

Step 7: Bake the Cake

Pour the batter into the greased baking dish. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Let the cake cool completely before frosting to prevent melting.

Step 9: Prepare the Frosting

In a large bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in salt until fully combined.

Step 10: Frost & Chill

Spread the frosting evenly over the cooled cake. Refrigerate until ready to serve for the best texture.

STORAGE OPTIONS

• Refrigerate: Keep your cream cheese cake covered in an airtight container in the fridge for up to 5 days to maintain freshness.
• Freeze: For longer storage, wrap slices individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
• Reheat: If you prefer a slightly warm slice, microwave for 10-15 seconds, but be cautious—cream cheese-based cakes taste best at room temperature!

VARIATIONS AND SUBSTITUTIONS

• Lemon Cream Cheese Cake – Add 2 teaspoons of lemon zest and swap vanilla extract for lemon extract.
• Almond-Flavored Cake – Use almond extract instead of vanilla for a nutty twist.
• Spiced Cream Cheese Cake – Add 1 teaspoon of cinnamon or pumpkin spice for a warm, cozy flavor.
• Butter Alternative – Use sour cream or Greek yogurt for a slightly tangy, moist texture.
• Cream Cheese Swap – Mascarpone cheese works well as a 1:1 substitute.
• Flour Options – Use a 1:1 gluten-free flour blend to make it gluten-free.

Yield: 6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Cream Cheese Cake—rich, creamy, and irresistibly smooth! This easy homemade cake features a luscious cream cheese flavor, a moist texture, and a melt-in-your-mouth finish.

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Ingredients

• 1 (8 oz) package cream cheese, softened
• 3/4 cup vegetable oil
• 2 cups granulated sugar
• 3 eggs
• 1 ½ teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoons salt
• 1 ¼ cups buttermilk
• 1 cup butter, softened
• 1 (8 oz) package cream cheese, softened
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 4-5 cups powdered sugar

Instructions

• Preheat & Prep – Preheat the oven to 325°F. Grease a 9×13-inch baking dish.
• Mix Wet Ingredients – In a large bowl, beat the cream cheese until smooth. Add oil and sugar, mixing until well combined.
• Incorporate Eggs & Vanilla – Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
• Combine Dry Ingredients – In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, stirring just until combined.
• Add Buttermilk – Gently fold in the buttermilk until the batter is smooth.
• Bake – Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
• Prepare Frosting – In a large bowl, beat the butter and cream cheese until smooth. Gradually add powdered sugar and salt, mixing until fully combined.
• Frost & Chill – Spread frosting over the cooled cake. Refrigerate until ready to serve.

Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

• Calories: 86
• Total Fat: 28g
• Trans Fat: 14g
• Cholesterol: 286mg
• Carbohydrates: 64g
• Sugar: 36g
• Protein: 12g