Cream Cheese Cake

Ingredients

• 1 (8 oz) package full-fat cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk or buttermilk, at room temperature

Step by Step Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the softened butter and softened cream cheese on medium speed until smooth and well combined, about 2 minutes.
4. Add the granulated sugar to the butter and cream cheese mixture. Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition until just incorporated. Mix in the vanilla extract.
6. Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix until just combined after each addition. Do not overmix.
7. Pour the finished batter into the prepared pan(s) and spread it evenly.
8. Bake for 30-40 minutes (for a 9×13 pan) or 25-35 minutes (for round pans), or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
9. Allow the cake to cool in the pan(s) set on a wire rack for 15 minutes. Then, invert the round cakes onto the rack to cool completely, or leave the sheet cake in the pan to cool.
10. Frost or dust with powdered sugar once completely cooled.

FAQ

Can I use low-fat cream cheese? Using full-fat cream cheese is recommended for the correct texture and moisture content. Low-fat varieties may alter the density and richness of the final cake.

Is this the same as cheesecake? No, this is a butter cake that includes cream cheese in the batter. It has a lighter, cake-like crumb compared to the dense, custard-like texture of a traditional cheesecake.

Why are room temperature ingredients important? Room temperature ingredients emulsify better, creating a smoother, more homogeneous batter that traps air and results in a better rise and finer texture.

You Must Know

Ensuring all dairy ingredients (cream cheese, butter, eggs, milk) are at room temperature is critical for achieving a smooth, lump-free batter that bakes evenly. Do not overmix the batter after adding the flour, as this will develop gluten and result in a tough, dense cake. Properly measuring the flour by spooning it into the measuring cup and leveling it off is essential for accuracy.

Storage Tips

Once cooled, the unfrosted cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days. For longer storage, refrigerate the  cake in an airtight container for up to 5 days due to the dairy content. This cake can be frozen for up to 3 months. Wrap the cooled cake tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.