Description
This Cream Cheese Cake is ultra-moist, rich, and velvety, with a smooth, slightly tangy flavor thanks to cream cheese baked right into the batter. It’s perfect on its own, dusted with powdered sugar, or topped with fresh fruit and whipped cream.
Ingredients
Scale
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
For the Topping (Optional):
- Powdered sugar (for dusting)
- Fresh berries
- Whipped cream
Instructions
1. Preheat & Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a 9-inch round cake pan or a bundt pan.
2. Mix the Dry Ingredients
- In a bowl, whisk together flour, baking powder, and salt.
3. Make the Batter
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Add sugar and beat until light and fluffy (about 2 minutes).
- Mix in eggs, one at a time, then add vanilla extract.
- Alternate adding flour mixture and milk, mixing until just combined.
4. Bake the Cake
- Pour batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Serve & Enjoy
- Dust with powdered sugar and serve with whipped cream or fresh berries.
Notes
- For extra moisture, replace ½ cup of milk with sour cream.
- Make it citrusy: Add 1 tbsp lemon zest for a fresh twist.
- Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.