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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.

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

Find it online: https://www.receipster.com/cream-cheese-cake-recipe/

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