Description
This Homemade Cream Cheese Cake is rich, moist, and deliciously tangy. With a buttery texture and subtle cream cheese flavor, it’s perfect for dessert or as a sweet treat with coffee or tea.
Ingredients
Units
Scale
For the Cake:
- 1 cup (225 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 2 1/2 cups (500 g) granulated sugar
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups (310 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Glaze (Optional):
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
Instructions
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or line a loaf pan with parchment paper.
2. Cream the Butter and Cream Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy.
3. Add the Sugar and Eggs:
- Gradually add the granulated sugar to the mixture, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
5. Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake:
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
7. Make the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
8. Serve:
- Slice and serve as is, or with a dollop of whipped cream or fresh fruit for added flavor.
Notes
- For a citrus twist, add the zest of one lemon or orange to the batter.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freeze leftovers for up to 3 months; thaw at room temperature before serving.