If you love desserts that are both soft and decadent, this classic cream cheese cake will steal your heart. With a tender, moist crumb and a smooth, creamy frosting, it strikes the perfect balance between richness and sweetness. It’s a timeless treat that’s just as perfect for a casual gathering as it is for a special occasion.
Cream Cheese Cake
For the Cake:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 1/2 cups |
| Baking powder | 1 1/2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Eggs, room temperature | 2 |
| Vegetable oil | 3/4 cup |
| Sour cream | 1 cup |
| Vanilla extract | 2 teaspoons |
| Cream cheese, softened | 8 ounces |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 4 ounces |
| Unsalted butter, softened | 4 tablespoons |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
| Milk | 1 tablespoon (or as needed) |
Instructions:
Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs, vegetable oil, sour cream, vanilla extract, and softened cream cheese until smooth and creamy. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake light and fluffy.
Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the frosting.
For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Slowly add the powdered sugar and vanilla extract, mixing until fluffy. If the frosting is too thick, add milk a little at a time until you reach the desired consistency.
Spread the frosting evenly over the cooled cake, slice, and serve. Every bite of this cake is rich, moist, and perfectly sweet—a true keeper of a recipe.
