This Simple Cream Cheese Cake brings together the tangy richness of cream cheese with the soft, tender crumb of a traditional cake. It’s a delightful dessert that sits somewhere between a pound cake and a cheesecake, offering the best of both worlds in every slice.
Why You’ll Love This Recipe
This cream cheese cake is a true crowd-pleaser that doesn’t require advanced baking skills. Its velvety texture and balanced sweetness make it perfect for any occasion, from casual family dinners to special celebrations. The cream cheese adds a subtle tanginess that elevates this cake beyond ordinary vanilla cakes, while the straightforward preparation means you can have an impressive dessert with minimal effort. It’s versatile enough to enjoy plain or dress up with toppings, and the recipe uses simple pantry staples that you likely already have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese forms the foundation of this cake’s distinctive flavor and contributes to its moist, rich texture. It adds a subtle tanginess that balances the sweetness perfectly. Make sure it’s properly softened to room temperature for smooth incorporation.
- Butter works alongside the cream cheese to create a velvety, tender crumb. It adds richness and helps maintain moisture throughout the baking process. Unsalted butter is preferable, but salted works fine too—just reduce the added salt slightly.
- Sugar not only sweetens the cake but also helps create the light, fluffy texture when creamed with the fats. It contributes to the cake’s golden crust and helps retain moisture.
- Eggs provide structure, stability, and richness. They bind the ingredients together and contribute to the cake’s lift during baking. Room temperature eggs blend more efficiently with the batter.
- All-purpose flour gives the cake its structure and foundation. It’s versatile enough to create a tender crumb while still providing enough strength to support the rich ingredients.
- Baking powder is the leavening agent that helps the cake rise, creating a light texture rather than a dense one. It’s especially important in a recipe with heavy ingredients like cream cheese.
- Salt enhances all the flavors in the cake and balances the sweetness. Even this small amount makes a significant difference in the final taste.
- Vanilla extract adds warmth and depth to the flavor profile. It complements the cream cheese perfectly and rounds out the overall taste of the cake.
- Milk adds moisture and helps create a batter with the right consistency. It allows the cake to develop a tender crumb while providing enough liquid for the flour to hydrate properly.
Directions
- Preheat oven to 350°F (175°C). Grease a loaf pan or 8×8-inch cake pan.
- In a large bowl, beat cream cheese, butter, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
- Pour batter into the prepared pan.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before slicing. Dust with powdered sugar or drizzle with glaze if desired.
Servings and Timing
This recipe yields 8 generous servings. Each slice contains approximately 310 calories. The preparation takes about 15 minutes, with 50 minutes of baking time, for a total time of 1 hour and 5 minutes from start to finish. This cake is perfect for serving at brunch, as an afternoon treat with tea or coffee, or as a simple dessert after dinner.
Variations
- Lemon Cream Cheese Cake: Add 2 tablespoons of lemon zest and 2 tablespoons of lemon juice to the batter for a bright, citrusy version.
- Chocolate Chip Cream Cheese Cake: Fold in 1 cup of semi-sweet chocolate chips to the batter before baking for a chocolate-studded treat.
- Berry Cream Cheese Cake: Gently fold in 1 cup of fresh or frozen berries (blueberries, raspberries, or strawberries work well) for bursts of fruity flavor.
- Spiced Cream Cheese Cake: Add 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a pinch of cloves for a warm, spiced version perfect for fall.
- Almond Cream Cheese Cake: Replace the vanilla extract with almond extract and sprinkle sliced almonds on top before baking for a nutty variation.
- Marble Cream Cheese Cake: Divide the batter in half, add 2 tablespoons of cocoa powder to one portion, then swirl the two batters together in the pan for a marbled effect.
Storage/Reheating
- This cream cheese cake keeps remarkably well. Store it covered at room temperature for up to 2 days, or refrigerate for up to 1 week. Make sure to wrap it tightly in plastic wrap or store in an airtight container to prevent it from drying out.
- For longer storage, this cake freezes beautifully. Wrap individual slices or the entire cake (if uncut) in plastic wrap, followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
- To refresh slightly stale cake, warm individual slices in the microwave for 10-15 seconds. This will restore some of the moisture and make the cake taste freshly baked. You can also toast slices lightly in a toaster oven for a different texture experience.
FAQs
Why did my cake crack on top?
Cracks on top often occur when the oven temperature is too high or when the cake rises too quickly. Try reducing your oven temperature by 25°F next time and make sure all ingredients are at room temperature before mixing.
Can I use low-fat cream cheese for this recipe?
While full-fat cream cheese provides the best flavor and texture, you can use low-fat cream cheese. The cake might be slightly less rich and moist, but it will still be delicious.
Why did my cake sink in the middle after baking?
Sinking usually occurs when the cake is underbaked or when the oven door is opened too early in the baking process. Make sure to test for doneness with a toothpick and avoid opening the oven during the first 30 minutes of baking.
Can I make this cake ahead of time for a party?
Absolutely! This cake actually tastes even better the day after baking as the flavors have time to meld. You can make it 1-2 days in advance and store it covered at room temperature or in the refrigerator.
What kind of glaze works well with this cake?
A simple glaze made from 1 cup of powdered sugar mixed with 2 tablespoons of milk or lemon juice makes a perfect topping. You can also try a cream cheese glaze by mixing 4 oz of softened cream cheese with 1 cup of powdered sugar and a splash of milk.
Can I make this recipe as cupcakes instead of a cake?
Yes! This batter works well for cupcakes. Fill lined cupcake tins about 2/3 full and reduce the baking time to about 18-22 minutes, or until a toothpick comes out clean.
My cake seems dense rather than fluffy. What went wrong?
Overmixing the batter after adding the flour can develop too much gluten, resulting in a dense cake. Mix just until the ingredients are combined. Also, make sure your baking powder is fresh and active.
Can I substitute the all-purpose flour with almond flour or coconut flour?
These flours behave very differently than all-purpose flour and aren’t recommended as direct substitutions. If you need a gluten-free version, try a 1:1 gluten-free baking flour blend designed to replace all-purpose flour.
The cream cheese and butter aren’t blending smoothly. What should I do?
This usually happens when the ingredients aren’t at room temperature. If you’re in a hurry, cut them into small pieces and microwave in very short (5-second) intervals until just softened but not melted.
What can I serve with this cream cheese cake?
This cake pairs beautifully with fresh berries, a dollop of whipped cream, fruit compotes, or a scoop of vanilla ice cream. For a more indulgent treat, try serving with a drizzle of caramel or chocolate sauce.
Conclusion
This Simple Cream Cheese Cake strikes the perfect balance between ease of preparation and impressive results. Its creamy, tender texture and subtle tang from the cream cheese make it stand out from ordinary cakes, while its versatility allows you to enjoy it as is or dress it up for special occasions. Whether you’re an experienced baker or just starting out, this recipe delivers reliable, delicious results that will have everyone asking for seconds. The next time you’re craving something sweet that’s a bit more special than the usual dessert, this cream cheese cake is sure to satisfy and delight.
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Simple Cream Cheese Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A simple and delicious cream cheese cake that’s moist and flavorful, perfect for any occasion.
Ingredients
- 1 package (8 oz) cream cheese, softened
- ½ cup butter, softened
- 1¼ cups sugar
- 2 eggs
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or 8×8-inch cake pan.
- In a large bowl, beat cream cheese, butter, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, alternating with milk. Mix until just combined.
- Pour batter into the prepared pan.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before slicing. Dust with powdered sugar or drizzle with glaze if desired.
Notes
- This cake is perfect served plain, with a dusting of powdered sugar, or with a drizzle of glaze.
- Make sure all your ingredients are at room temperature for better mixing.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
