Cream Cheese Cake
This Cream Cheese Cake is a celebration of simplicity and elegance, where every ingredient contributes to a soft, velvety bite.
The cream cheese lends a gentle tang that balances the sweetness, while butter and eggs create a tender, melt-in-your-mouth texture. Lightly fragrant with vanilla and delicately structured with flour, it’s the kind of cake that feels both humble and indulgent.
Whether enjoyed plain with its creamy richness or dressed with fresh berries, whipped cream, or a dusting of powdered sugar, this cake carries the warmth of homemade baking and the sophistication of a timeless dessert.
Why People Will Love This Cream Cheese Cake Recipe:
Silky yet comforting texture – Soft, tender, and melt-in-your-mouth, this cake bridges the richness of cheesecake with the lightness of a sponge.
Perfect flavor balance – The tang of cream cheese harmonizes with the sweetness of sugar and warmth of vanilla, creating layers of subtle depth.
Simple ingredients, timeless appeal – Using pantry staples like flour, eggs, and butter, it transforms humble elements into something elegant and memorable.
Versatility at its best – Enjoy it plain for a pure, creamy bite, or dress it up with berries, whipped cream, or powdered sugar for a show-stopping dessert.
A cake for all occasions – Equally at home on a casual family table or at a festive celebration, it’s a recipe that feels both nostalgic and sophisticated.
Key Ingredient:
Cream cheese – The soul of the cake, lending a rich tang and creamy smoothness that sets it apart from ordinary sponge cakes.
Granulated sugar – Balances the cream cheese’s tang with just the right level of sweetness, while helping create a tender crumb.
Eggs – Provide richness, structure, and moisture, binding the ingredients into a cohesive, silky batter.
Unsalted butter – Infuses the cake with moisture and a delicate melt-in-your-mouth texture, adding depth to every bite.
Vanilla extract – A warm, aromatic undertone that elevates the cake’s simple flavors into something elegant.
All-purpose flour – Offers just enough structure to hold the creamy batter together without weighing it down.
Expert Tips:
Start with room-temperature ingredients – Let cream cheese, eggs, and butter sit out before baking. This ensures they blend smoothly, creating a lump-free batter with a silky finish.
Avoid overmixing – Once you add the flour, mix only until just combined. Overworking the batter can develop too much gluten, leading to a dense or tough cake instead of a tender crumb.
Check doneness with care – Insert a toothpick into the center at 45 minutes. It should come out mostly clean with just a few moist crumbs—overbaking will dry the cake.
Cool gradually – Let the cake rest in the pan before moving it to a rack. Sudden temperature changes can cause cracks or sinking.
Enhance with subtle additions – A pinch of lemon zest can brighten the tang of the cream cheese, while a swirl of fruit compote or a dusting of cinnamon sugar adds extra depth without overpowering its simplicity.
Cream Cheese Cake
Ingredients
Cream cheese – 8 oz (1 block), softened to room temperature for a smooth batter
Granulated sugar – ¾ cup, to sweeten and balance the tang of the cream cheese
All-purpose flour – ½ cup, provides structure to the cake
Eggs – 2 large, add richness and help bind the ingredients
Vanilla extract – 1 teaspoon, for warmth and depth of flavor
Unsalted butter – ¼ cup, melted, adds moisture and a tender crumb
Instructions
Step 1: Prepare the oven and pan
Preheat your oven to 350°F (180°C).
Grease and lightly flour an 8- or 9-inch round cake pan, making sure the bottom and sides are well coated.
Step 2: Make the creamy base
In a large mixing bowl, beat the cream cheese until soft and lump-free.
Add the sugar and continue beating until fluffy.
Mix in the eggs one at a time, ensuring each is fully blended before adding the next.
Stir in the vanilla extract and melted butter until the mixture is smooth and silky.
Step 3: Add the flour
Sift in the all-purpose flour gradually.
Mix gently until just combined—avoid overmixing to keep the cake tender.
Step 4: Bake the cake
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and serve
Let the cake rest in the pan for about 10 minutes before transferring it to a wire rack.
Allow it to cool completely before slicing.
Serve plain, or top with fresh berries, whipped cream, or a dusting of powdered sugar.
Important Notes When Making Cream Cheese Cake:
Storage and freshness – Keep leftovers covered in the refrigerator for up to 4–5 days. The cake’s texture and flavor actually deepen slightly after chilling overnight.
Serving temperature – For the creamiest bite, let chilled slices rest at room temperature for 10–15 minutes before serving. This softens the crumb and releases the vanilla aroma.
Pan preparation matters – Grease and flour the pan thoroughly, or use parchment paper, to prevent sticking and ensure clean slices.
Avoid excess moisture – Do not overbake, but also avoid underbaking; a cake that’s too wet in the center won’t hold its shape once cooled.
Versatility of toppings – This cake is a blank canvas: try it plain for its pure flavor, or elevate it with seasonal fruits, whipped cream, chocolate drizzle, or even a dusting of powdered sugar.
How To Enjoy Cream Cheese Cake After Cooking
Let it rest and settle – Once baked, allow the cake to cool completely on a wire rack. This resting time helps the crumb firm up, making each slice clean and smooth.
Choose your serving style – Enjoy it plain to savor its delicate cream cheese tang, or dress it up with toppings that highlight the season—fresh berries in summer, caramel drizzle in autumn, or powdered sugar for a classic touch.
Pair with a beverage – A hot cup of coffee or espresso deepens its richness, while tea or a glass of cold milk balances its creamy sweetness. For special occasions, pair with a dessert wine like Moscato.
Serve at the right temperature – Slightly chilled for a denser, cheesecake-like bite, or at room temperature for a softer, more delicate crumb.
Elevate with accompaniments – Add a dollop of whipped cream, a spoonful of fruit compote, or even a light chocolate ganache for a decadent twist. Each addition transforms the simple cake into a celebration-worthy dessert.
Enjoy the moment – Whether it’s shared at a family table, given as a homemade gift, or savored quietly with your favorite drink, this cake shines as both comfort food and a touch of elegance.
Nutrition Information
For Cream Cheese Cake (per slice, based on 8 slices from one 8–9 inch cake):
Calories: 285 kcal | Total Fat: 18.7 g | Saturated Fat: 10.6 g | Monounsaturated Fat: 5.2 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 92 mg | Sodium: 190 mg | Total Carbohydrates: 26.4 g | Dietary Fiber: 0.6 g | Sugars: 18.3 g | Protein: 5.2 g
Frequently Asked Questions:
Is this cake the same as a cheesecake?
No—this recipe is lighter than a classic cheesecake. While it uses cream cheese for richness, it’s structured more like a soft sponge cake rather than a dense baked cheesecake.
Can I use low-fat cream cheese instead of full-fat?
Yes, but the texture will be less rich and slightly drier. Full-fat cream cheese creates the best creaminess and flavor. If using low-fat, add an extra tablespoon of butter for balance.
How long will this cake stay fresh?
The cake will keep for 4–5 days when stored in the refrigerator in an airtight container. It can also be frozen for up to 2 months—just wrap tightly in plastic and foil.
What toppings pair best with this cake?
Fresh berries, fruit compotes, whipped cream, powdered sugar, or even a drizzle of caramel or chocolate sauce all complement its mild tang and sweetness beautifully.
Can I make this cake ahead of time?
Absolutely. In fact, letting it chill overnight enhances the flavor and makes it easier to slice cleanly. Simply bring it to room temperature before serving if you prefer a softer crumb.
How can I make sure the batter is smooth and lump-free?
Start with cream cheese, eggs, and butter at room temperature. Cold cream cheese tends to clump, so letting everything soften ensures a silky, uniform batter.
Why is it important not to overmix once the flour is added?
Overmixing develops gluten in the flour, which can make the cake dense and tough. Mix gently and only until the flour is just incorporated.
How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly, or line the bottom with parchment paper. This guarantees a clean release and keeps slices intact.
What should I do if the cake cracks on top?
A small crack is normal in some cakes. To avoid this, bake in the center of the oven, avoid overbaking, and cool gradually. If cracks appear, simply dust with powdered sugar or cover with fruit or cream.
How can I tell when the cake is fully baked?
Insert a toothpick into the center at 45 minutes. It should come out clean or with just a few moist crumbs. If it comes out wet, continue baking in 5-minute intervals while keeping an eye on it.