There are cakes, there are cheesecakes, and then there’s this in-between wonder: the Cream Cheese Cake. Unlike dense New York–style cheesecakes, this recipe yields a cake that is moist, soft, and delicately rich, thanks to the addition of cream cheese in the batter. It’s not too heavy, not too sweet, and versatile enough to serve for brunch, afternoon coffee, or as a show-stopping dessert at a dinner party.
This recipe has been loved for decades, often passed down through home kitchens because it uses simple pantry ingredients yet creates something that feels indulgent and bakery-worthy. The texture is like a hybrid between pound cake and chiffon cake — moist, velvety, and melt-in-your-mouth tender.
Ingredients
For the Cake
- 1 ½ cups (190 g) all-purpose flour – sifted for a light texture.
- 1 ½ teaspoons baking powder – gives the cake lift and keeps it from being too dense.
- ¼ teaspoon salt – balances the sweetness.
- 8 oz (225 g) cream cheese, softened – the star ingredient; adds richness, tang, and moistness.
- 1 ½ sticks (¾ cup or 170 g) unsalted butter, softened – provides structure and flavor.
- 1 ½ cups (300 g) granulated sugar – for sweetness and to cream with the fats for lightness.
- 4 large eggs, room temperature – bind the cake and add richness.
- 2 teaspoons pure vanilla extract – enhances flavor with a warm aroma.
- ½ cup (120 ml) whole milk or heavy cream – ensures tenderness.
Optional Toppings & Garnishes
- Fresh berries (strawberries, raspberries, blueberries, blackberries).
- Light dusting of powdered sugar.
- Drizzle of honey, caramel sauce, or fruit coulis.
- Whipped cream or crème fraîche for extra indulgence.
Step-by-Step Instructions
Step 1: Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or springform pan with butter, then line the bottom with parchment paper. Lightly dust the sides with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Set aside — this ensures even distribution of leavening before adding to the wet mixture.
Step 3: Cream Butter, Cream Cheese & Sugar
- In a large mixing bowl, beat the softened cream cheese and butter with an electric mixer until smooth and fluffy — about 3 minutes.
- Gradually add the sugar, continuing to beat until the mixture is pale, light, and creamy.
- This step is crucial because it incorporates air into the batter, giving the cake a delicate lift.
Step 4: Add Eggs & Flavoring
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Scrape down the sides of the bowl to ensure even mixing.
Step 5: Incorporate Dry Ingredients & Milk
- With the mixer on low, add the dry ingredients in three parts, alternating with the milk.
- Begin and end with the flour mixture (flour–milk–flour–milk–flour).
- Mix only until combined; overmixing can make the cake tough.
Step 6: Bake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- If the cake browns too quickly, loosely cover it with foil during the last 10 minutes of baking.
Step 7: Cool & Serve
- Allow the cake to cool in the pan for 10 minutes, then remove and transfer to a wire rack.
- Cool completely before topping, dusting, or slicing.
Serving Suggestions
- Simple & Elegant: Dust with powdered sugar and serve with tea or coffee.
- Fruit-Topped: Add a heap of fresh seasonal berries for a fresh, juicy contrast.
- Glazed: Drizzle with a thin glaze made from powdered sugar and milk or lemon juice.
- Layered Dessert: Slice and serve with whipped cream and fruit compote for a trifle-style presentation.
- Breakfast Treat: Pair a small slice with fruit and yogurt for a rich but balanced morning indulgence.
Variations
- Lemon Cream Cheese Cake: Add zest and juice of 1 lemon for a citrusy twist.
- Marble Cream Cheese Cake: Swirl in 2–3 tablespoons of melted chocolate or cocoa batter.
- Nutty Version: Fold in ½ cup chopped pecans, walnuts, or almonds.
- Spiced Cake: Add 1 teaspoon cinnamon or nutmeg for warmth.
- Gluten-Free Option: Use a high-quality gluten-free flour blend.
Storage & Make-Ahead Tips
- Store at room temperature for 2 days (covered).
- Refrigerate up to 5 days in an airtight container.
- Freeze (whole or sliced) for up to 2 months. Thaw at room temperature before serving.
Troubleshooting
- Cake is dense: Likely from overmixing or old baking powder.
- Cracked top: Oven temperature may be too high; cover with foil if browning too fast.
- Sinks in the middle: Batter may have been under-mixed or underbaked.
- Too dry: Overbaked — check 5 minutes earlier next time.
Why You’ll Love This Recipe
- Texture: Moist, tender, velvety crumb.
- Flavor: Lightly tangy from cream cheese, balanced sweetness, vanilla aroma.
- Simplicity: Straightforward steps with common ingredients.
- Versatility: Works for casual coffee breaks or elegant dinner parties.
In short: This Cream Cheese Cake recipe gives you a dessert that feels indulgent yet balanced, with endless room for personalization. Once you try it, you’ll understand why so many home bakers treasure this cake — it’s the perfect marriage of simplicity, elegance, and unforgettable flavor.
