Classic Cream Cheese Cake
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.