Cream Cheese Cake Recipe

ByDorothy Miller
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Welcome to the Ultimate Cream Cheese Cake recipe, a dessert that is incredibly moist, easy to make, and sure to impress. This cake perfectly balances the rich, tangy flavor of cream cheese with a tender, buttery crumb. For more decadent chocolate options, try the Triple Chocolate Cheesecake Recipe or the Super Moist Chocolate Cake with Chocolate Ganache Recipe.

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Cream Cheese Cake

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A moist cream cheese pound cake baked in a 9×13-inch dish, topped with a rich cream cheese frosting. This easy recipe features cream cheese in both the batter and frosting for extra tenderness and flavor.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 1 (8 oz) package cream cheese, room temperature
  • 3/4 cup vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 1 ¼ cups buttermilk
  • 1 cup butter, room temperature (for frosting)
  • 1 (8 oz) package cream cheese, room temperature (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • ½ teaspoon salt (for frosting)
  • 4–5 cups powdered sugar (for frosting)

Instructions

  1. Preheat oven to 325 degrees F and grease a 9×13-inch baking dish.
  2. In a large bowl, beat cream cheese until smooth, then mix in oil and sugar. Add eggs one at a time, mixing in between additions, then add vanilla.
  3. In a small bowl, sift together flour, baking powder, and salt, then mix dry ingredients into the wet just until combined. Gently mix in buttermilk just until smooth.
  4. Transfer batter to the prepared baking dish and bake for 35-40 minutes or until an inserted toothpick comes out clean.
  5. Allow cake to fully cool while you make the frosting. In a large bowl, mix cream cheese and butter until smooth. Slowly add in powdered sugar, then salt until fully combined. Spread frosting over cooled cake.

Notes

Ensure the cake is fully cooled before applying frosting to maintain consistency. Refrigerate the finished cake for the best texture and flavor. For a richer taste, use full-fat cream cheese.

Nutrition

  • Calories: 520
  • Sugar: 48g
  • Sodium: 480mg
  • Fat: 27g
  • Saturated Fat: 12g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 85mg

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Frequently Asked Questions

Can I use low-fat cream cheese for this Cream Cheese Cake?

We do not recommend low-fat or whipped cream cheese for this recipe. Full-fat, brick-style cream cheese provides the necessary structure and rich flavor for a perfect Cream Cheese Cake. Using a lower-fat product can result in a less dense texture and may affect how the cake sets.

Why did my Cream Cheese Cake crack on top?

Cracking often occurs from over-mixing the batter or baking at too high a temperature. To prevent this, mix just until ingredients are combined and ensure your oven is properly calibrated. Cooling the cake gradually in the turned-off oven with the door slightly ajar can also help.

How should I store leftover Cream Cheese Cake?

Store any leftover Cream Cheese Cake covered in the refrigerator for up to 5 days. For best texture and flavor, let individual slices sit at room temperature for about 15-20 minutes before serving. You can also freeze tightly wrapped slices for up to 2 months.

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