Classic Cream Cheese Cake
Soft, moist, and irresistibly creamy, Classic Cream Cheese Cake is the kind of dessert that feels both comforting and indulgent.
The cake itself is tender and rich, thanks to the addition of sour cream and cream cheese baked right into the batter, creating a velvety crumb with subtle tang. Topped with a smooth cream cheese frosting that’s perfectly sweetened and balanced, every bite offers a melt-in-your-mouth texture and a timeless flavor.
Simple to prepare yet elegant enough for special occasions, this cake brings together homey warmth and bakery-style decadence in one irresistible treat.
Why People Will Love Classic Cream Cheese Cake:
Moist and velvety texture – the addition of cream cheese and sour cream creates a tender crumb that feels rich yet light in every bite.
Perfect balance of flavors – the tanginess of cream cheese cuts through the sweetness, offering depth and preventing the cake from being overly sugary.
Decadent frosting – smooth cream cheese frosting adds a luscious, creamy layer that enhances the cake without overwhelming it.
Timeless appeal – a classic dessert that feels just as right for a casual family treat as it does for birthdays, holidays, or celebrations.
Simple yet elegant – easy to make with pantry staples, but the result looks and tastes like a bakery-quality cake.
Comforting and nostalgic – evokes the warmth of homemade baking while delivering a flavor that never goes out of style.
Versatile serving – delicious on its own or paired with fresh berries, a drizzle of caramel, or even a dusting of cinnamon for variation.
Key Ingredient:
Cream cheese – the star ingredient that adds richness, tang, and a velvety texture both in the cake and frosting, setting it apart from ordinary butter cakes.
Sour cream – lends moisture and a subtle tartness, creating a tender crumb that stays soft for days.
All-purpose flour – the structural backbone that balances the dense creaminess of the batter with a light, fluffy rise.
Granulated sugar – provides sweetness while also helping achieve a golden crust and tender texture.
Eggs – bind the ingredients together, add richness, and contribute to the cake’s light yet stable structure.
Vegetable oil – ensures long-lasting moisture, giving the cake a soft bite that doesn’t dry out quickly.
Vanilla extract – infuses the cake and frosting with a warm, aromatic sweetness that rounds out the tangy flavors.
Powdered sugar – creates a smooth, fluffy frosting that balances cream cheese’s sharpness with just the right amount of sweetness.
Expert Tips:
Soften ingredients properly – bring cream cheese, sour cream, eggs, and butter to room temperature before mixing. This ensures they incorporate smoothly, preventing lumps and creating a silky batter and frosting.
Avoid overmixing – once the dry and wet ingredients are combined, stir gently until just incorporated. Overmixing develops excess gluten, which can make the cake dense rather than tender.
Use a light hand with flour – measure flour accurately by spooning it into the cup and leveling it off. Packing flour directly into the cup can make the cake heavy.
Check doneness carefully – insert a toothpick into the center after 30 minutes. If it comes out with a few moist crumbs (not wet batter), the cake is ready. Overbaking will dry out the crumb and dull the flavor.
Cool completely before frosting – spreading frosting on a warm cake will cause it to melt and slide off. Patience here guarantees a neat, luscious finish.
Adjust frosting texture – if too thick, add milk a teaspoon at a time until it’s spreadable. If too thin, sift in more powdered sugar until fluffy.
Elevate presentation – garnish with fresh berries, citrus zest, or a drizzle of caramel sauce to add color and complement the tangy-sweet cream cheese flavor.
Classic Cream Cheese Cake
Ingredients
For the Cake
All-purpose flour – 2 cups
White granulated sugar – 1 ½ cups
Baking powder – 1 ½ teaspoons
Baking soda – ½ teaspoon
Fine salt – ¼ teaspoon
Large eggs (at room temperature) – 2
Neutral vegetable oil – ¾ cup
Sour cream – 1 cup
Pure vanilla extract – 2 teaspoons
Cream cheese (softened) – 8 ounces
For the Frosting
Cream cheese (softened) – 4 ounces
Unsalted butter (softened) – 4 tablespoons
Confectioners’ sugar (powdered sugar) – 2 cups
Pure vanilla extract – 1 teaspoon
Milk – 1 tablespoon, or more as needed for consistency
Instructions
1. Preheat the oven
Set your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan, ensuring the cake won’t stick.
2. Prepare the dry mix
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Blend the wet ingredients
In a separate bowl, beat the eggs, vegetable oil, sour cream, vanilla extract, and softened cream cheese until the mixture is smooth and creamy.
4. Bring it all together
Slowly fold the dry mixture into the wet mixture, stirring gently until everything is incorporated. Avoid overmixing to keep the cake tender.
5. Bake the cake
Pour the batter into your prepared pan, spreading it into an even layer. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let it cool
Remove from the oven and set the cake aside to cool completely before frosting.
For the Frosting
1. Cream the base
In a mixing bowl, beat together the softened cream cheese and butter until light and smooth.
2. Sweeten and flavor
Gradually add the powdered sugar and vanilla extract, beating until fluffy and lump-free.
3. Adjust the texture
If the frosting feels too thick, mix in milk, one tablespoon at a time, until it spreads easily.
4. Frost the cake
Evenly spread the frosting over the cooled cake.
5. Slice and enjoy
Cut into squares or slices, serve, and savor the creamy, rich flavor of your classic cream cheese cake.
Important Notes When Making Classic Cream Cheese Cake:
Ingredient temperature is crucial – cream cheese, sour cream, eggs, and butter must all be at room temperature for smooth mixing. Cold ingredients cause lumps and prevent the batter and frosting from blending evenly.
Accurate measuring ensures texture – spoon and level flour instead of scooping to avoid packing in too much, which would make the cake heavy and dense.
Mixing technique matters – once the dry and wet ingredients are combined, stir only until just incorporated. Overmixing will develop gluten and toughen the crumb.
Do not skip cooling before frosting – applying frosting on a warm cake will cause it to melt and slide off. Allow enough cooling time to achieve a clean, stable finish.
Balance the frosting sweetness – add confectioners’ sugar gradually and taste as you go. Too much sugar can overpower the tangy cream cheese flavor that defines the cake.
Storage impacts flavor and texture – refrigerate leftovers in an airtight container to keep the frosting safe and fresh. Before serving, bring slices back to room temperature so the crumb regains its softness.
Adaptable presentation – while the cake is delicious as-is, it pairs beautifully with fresh berries, fruit compotes, or citrus zest, which cut through the richness and elevate the dessert.
How To Enjoy Classic Cream Cheese Cake After Cooking:
Serving Suggestions
Serve at room temperature – although the cake should be stored in the refrigerator, let slices rest 10–15 minutes before serving for the softest crumb and creamiest frosting.
Elevate with toppings – pair each slice with fresh berries, a drizzle of fruit compote, or a dusting of cocoa powder to add brightness and visual appeal.
Special occasion presentation – cut into neat squares or elegant slices, and garnish with mint leaves or citrus zest for a bakery-style finish.
Perfect Pairings
With drinks – enjoy with coffee, espresso, or a glass of cold milk for comfort, or pair with dessert wines like Moscato or a light sparkling wine for a celebratory touch.
With accompaniments – serve alongside a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an extra indulgent experience.
Creative Uses for Leftovers
Parfait-style dessert – layer crumbled cake with fruit and whipped cream in glasses for a quick trifle.
Frosting dip – use leftover frosting as a dip for fresh strawberries, graham crackers, or apple slices.
Cake pops – mix cake crumbs with frosting, shape into balls, and dip in chocolate for bite-sized treats.
Portion & Storage Tips
Portion wisely – the cake is rich, so modest slices are satisfying. Offer smaller servings with optional toppings for balance.
Store correctly – keep in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months.
Thaw gently – defrost frozen slices in the fridge overnight, then let them rest at room temperature before serving to restore their texture.
Nutrition Information
For Classic Cream Cheese Cake (per serving, based on 12 servings from a 9×13-inch pan):
Calories: 385 kcal | Total Fat: 20.6 g | Saturated Fat: 9.8 g | Monounsaturated Fat: 6.1 g | Polyunsaturated Fat: 2.2 g | Cholesterol: 65 mg | Sodium: 250–300 mg (depending on salt and brand of cream cheese) | Total Carbohydrates: 45.2 g | Dietary Fiber: 0.7 g | Sugars: 30.4 g | Protein: 5.6 g
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance, let it cool completely, and store it covered in the refrigerator. Frost it just before serving for the freshest presentation.
How do I prevent lumps in the batter or frosting?
Always use room-temperature cream cheese, sour cream, butter, and eggs. Beat the cream cheese and butter until smooth before adding other ingredients to ensure a silky, lump-free texture.
Can I use reduced-fat cream cheese or sour cream?
You can, but the texture and flavor will be slightly different. Reduced-fat versions yield a lighter cake, while full-fat gives the richest, most velvety result.
How long does this cake stay fresh?
When stored in an airtight container in the refrigerator, it will keep well for up to 4 days. For longer storage, freeze slices tightly wrapped in plastic for up to 2 months.
Can I customize the frosting flavor?
Absolutely. You can add lemon zest for brightness, almond extract for depth, or even swirl in fruit puree or cocoa powder for a fun variation while keeping the cream cheese base.
How can I keep the cake from turning out dense?
Avoid overmixing once you combine the dry and wet ingredients. Overmixing develops too much gluten, which can make the cake heavy. Mix until just combined for a tender crumb.
Why is room-temperature cream cheese and sour cream important?
Cold ingredients don’t blend smoothly and can leave lumps in the batter or frosting. Room-temperature dairy creates a silky, uniform texture and helps the cake rise evenly.
Can I bake this cake in a different pan size?
Yes. You can use two 9-inch round pans or a Bundt pan. Adjust the baking time—round pans usually bake in 25–28 minutes, while a Bundt may take 40–45 minutes. Always test with a toothpick.
What should I do if my frosting is too runny?
Add more powdered sugar, a few tablespoons at a time, until it thickens. Alternatively, refrigerate the frosting for 15–20 minutes to let it firm up before spreading.
How do I avoid overbaking the cake?
Start checking at the minimum bake time (30 minutes). Insert a toothpick into the center—if it comes out with a few moist crumbs (not raw batter), it’s ready. Overbaking will dry the cake and dull the flavor.