Cream Cheese Cake Recipe

This Cream Cheese Cake is what dessert dreams are made of: a luxuriously soft crumb, rich with the silky tang of cream cheese, kissed with vanilla, and finished with a delicate snowy dusting of powdered sugar. It strikes the ultimate balance between elegant and approachable, making it not only a memorable finish to any meal, but also the sort of everyday treat you’ll crave alongside your afternoon coffee or tea. Whether you serve it plain, dressed up with berries, or with a dollop of whipped cream, this is a cake that invites warm smiles and second helpings every single time.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The beauty of this Cream Cheese Cake lies in just how simple and classic its ingredients are. Each one plays its part: the flour for structure, cream cheese for moisture and richness, butter for tenderness, and a few extras for that perfect, crowd-pleasing harmony.

• All-purpose flour: The backbone of the cake; measure it carefully for the best texture.
• Baking powder: Gives the cake a gentle lift, ensuring a light crumb without heaviness.
• Salt: Enhances the flavors and keeps the sweetness in check.
• Unsalted butter (softened): Adds richness; make sure it’s soft for easy creaming.
• Cream cheese (softened): The star ingredient that brings flavor, moisture, and a faint tang you’ll love.
• Granulated sugar: Sweetens and also helps achieve a tender, moist cake.
• Large eggs: Act as binders and add structure without drying out the crumb.
• Vanilla extract: Gives depth and warmth to every bite.
• Whole milk: Moistens the batter so the finished cake is never dry.
• Powdered sugar (optional, for dusting): Perfect for a pretty finish and an extra hint of sweetness.

How to Make Cream Cheese Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and giving your cake pan—whether it’s a classic 9-inch round or a show-stopping bundt pan—a generous coating of butter and flour. This extra step ensures that your Cream Cheese Cake slips out perfectly, looking like a gem rather than sticking stubbornly to the pan.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt. This isn’t just about blending; it helps evenly distribute the leavening, so your cake rises beautifully with no weird pockets or uneven bits.

Step 3: Cream Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until the mixture turns irresistibly smooth and creamy. This marriage of fats is what gives your Cream Cheese Cake that signature tender, almost melt-in-your-mouth quality.

Step 4: Add Sugar, Eggs, and Vanilla

Sprinkle in your sugar and keep beating, letting the mixture get light and fluffy—it should look a little pale and puffy. Next, beat in the eggs one at a time for a silky-smooth batter, finishing with the vanilla extract for a lovely aroma.

Step 5: Alternate Dry Ingredients and Milk

Add the flour mixture gradually, alternating with splashes of whole milk. Begin and end with flour—this keeps the batter stable and prevents overmixing. At this point, just mix until combined; the less you fuss, the more tender your Cream Cheese Cake will be.

Step 6: Bake to Perfection

Pour the batter into your prepared cake pan, smoothing the top. Bake for 45 to 50 minutes; your kitchen will smell like pure happiness! Use a toothpick to check for doneness: it should come out clean from the center. Let the cake cool for 10 minutes, then gently turn it out onto a wire rack to finish cooling.

Step 7: Finish and Serve

Once completely cooled, dust your Cream Cheese Cake with powdered sugar for a sweet, snowy look. Slice and serve—prepare for applause!

How to Serve Cream Cheese Cake

Garnishes

Your Cream Cheese Cake is wonderful on its own, but a gentle shower of powdered sugar brings a pretty, classic touch. For a fresh pop, scatter on a few juicy berries or add citrus zest. Even a drizzle of chocolate or a spoonful of berry compote can take each serving over the top—don’t be afraid to get creative!

Side Dishes

This cake shines with light, creamy sides: think softly whipped cream, tangy crème fraîche, or a cool scoop of vanilla ice cream. For contrast, pair with tart berries like raspberries or blueberries. And if you’re enjoying a slice with coffee or tea, it honestly needs nothing else but your company.

Creative Ways to Present

Try slicing the Cream Cheese Cake into thin wedges, arranging them neatly on a platter with edible flowers or candied citrus peels. For individual servings, top each slice with a swirl of whipped cream and a sprig of mint. Or turn leftover cake into parfaits with layers of lemon curd and berries for a fun, unexpected twist!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap your Cream Cheese Cake tightly in plastic wrap or place it in an airtight container. It keeps beautifully at room temperature for two days, or up to five days in the fridge—though honestly, it’s so good you might not have leftovers for long.

Freezing

You can absolutely freeze slices or the entire Cream Cheese Cake! Wrap well in both plastic wrap and foil to prevent freezer burn, and store for up to two months. Thaw overnight in the refrigerator or on the counter for a few hours before serving for best texture.

Reheating

To bring out the best fresh-from-the-oven flavor, let chilled slices come to room temperature or gently warm them in the microwave for just 10-15 seconds. Serve immediately, and enjoy that just-baked softness once more.

FAQs

Can I make Cream Cheese Cake ahead?

Absolutely! In fact, the flavor deepens as it sits. Just bake, cool, and store the cake (covered) at room temp or refrigerate for up to a day or two ahead of serving.

What’s the best way to ensure a moist Cream Cheese Cake?

The trick lies in not overbaking: check your cake at the 45-minute mark, and take it out as soon as a toothpick comes out mostly clean. The cream cheese and butter combo also help lock in wonderful moisture.

Can I add mix-ins or flavor twists?

Definitely! Lemon zest is a fantastic addition, as are fresh berries gently folded into the batter. You can also experiment with a marbled swirl of raspberry jam or even a sprinkle of mini chocolate chips.

Do I need to use a stand mixer?

While a stand mixer makes quick work of the creaming step, a good hand mixer works just as well. You can even beat by hand with a sturdy spoon, though it takes more elbow grease—think of it as a little workout before your reward!

Can I make this Cream Cheese Cake gluten-free?

Yes, you can substitute a good-quality 1:1 gluten-free flour blend in place of the all-purpose flour. Just remember to measure carefully and avoid overmixing for the best texture.

Final Thoughts

This recipe is a celebration of everyday indulgence—simple, stunning, and impossibly moist, Cream Cheese Cake proves that the best desserts don’t have to be complicated. Give it a try and see just why friends and family will be asking for it again and again!

Print