Easy Cream CheeseCake

This Easy Cream CheeseCake is a luxurious blend of buttery vanilla cake and silky cream cheese, delivering a soft, moist crumb with a subtle tang that makes every bite indulgent. It’s not a cheesecake—it’s a cake that’s enhanced by cream cheese for richness without heaviness. Whether you’re baking for a celebration or just because, this cake offers elegance and comfort all in one.

Why You’ll Love Easy Cream CheeseCake

• Perfect texture: Light, moist, and dense in just the right way.
• Incredibly flavorful: Balanced sweetness with rich cream cheese tang.
• Beautiful crumb: Bakes evenly for perfect layers.
• Ideal for any occasion: Dress it up with frosting or keep it simple with powdered sugar.
• Foolproof: No fancy techniques—just classic mixing methods that work every time.

Ingredients

For the Cake

• 8 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 3⁄4 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 cup whole milk, room temperature
• 2 teaspoons vanilla extract

Cream Cheese Frosting

• 16 oz cream cheese, softened
• 1⁄2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch salt

Directions

Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans or line them with parchment paper circles.

Make the Cake Batter

3. In a large mixing bowl, cream together the softened cream cheese and butter using a hand or stand mixer on medium speed for about 3 minutes, until light and fluffy.
4. Gradually add granulated sugar, beating for an additional 5 minutes until very light and fluffy.
5. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.

Combine Dry Ingredients

6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. With the mixer on low, alternately add the flour mixture and milk to the batter, starting and ending with the flour. Mix just until combined—do not overmix.
8. Stir in the vanilla extract until incorporated.

Bake the Cakes

9. Divide the batter evenly between the two prepared pans and smooth the tops.
10. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting

12. In a large bowl, beat the cream cheese and butter together on medium speed until completely smooth—about 3 minutes.
13. Gradually add powdered sugar, then stir in vanilla extract and a pinch of salt.
14. Beat until fluffy, about 5 minutes total. If the frosting is too soft, refrigerate it for 15–20 minutes before using.

Assemble the Cake

15. Once cakes are completely cool, place one layer on a serving plate.
16. Spread a generous amount of frosting over the top.
17. Place the second cake layer on top and frost the top and sides.
18. Smooth the frosting or create decorative swirls as desired.
19. Optional: Top with fruit, crushed nuts, or a dusting of powdered sugar.

Pro Tips and Variations

• Room temperature ingredients ensure proper emulsification and smooth batter.
• Beat butter, cream cheese, and sugar long enough for an airy, light texture.
• Make it citrusy: Add lemon zest to the batter or frosting.
• Add berries between layers or on top for a refreshing contrast.
• Use chocolate frosting for a decadent variation.
• Make a bundt version: Bake for 45–50 minutes in a well-greased bundt pan.

Serving Suggestions

• With tea or coffee: A lovely treat for afternoon gatherings.
• Birthday or celebration cake: Add sprinkles, edible flowers, or fruit.
• Holiday centerpiece: Garnish with sugared cranberries or lemon slices.
• As cupcakes: Adjust baking time to 18–20 minutes and frost individually.

Storage / Reheating

• Refrigerate: Store covered for up to 4 days in the fridge.
• Freeze unfrosted cake layers: Wrap tightly in plastic and freeze for up to 3 months. Thaw before frosting.
• Best served at room temp: Let refrigerated cake sit out for 30 minutes before serving.

FAQs

Can I make this cake ahead of time?
Yes! It’s even better the next day. Store in the fridge and bring to room temperature before serving.

Can I make cupcakes instead?
Absolutely. Bake for 18–20 minutes and frost once cool.

Why is my cake dense?
You may have under-creamed the butter/cream cheese/sugar or overmixed the flour.

Can I use low-fat cream cheese?
Yes, but it may alter the texture slightly.

Can I freeze the cake?
Yes! Freeze unfrosted layers for up to 3 months.

Why is my frosting lumpy?
Ensure butter and cream cheese are fully softened before mixing.

Conclusion

This Easy Cream CheeseCake is the perfect example of simple ingredients coming together for extraordinary results. With its melt-in-your-mouth texture and rich yet balanced flavor, it’s a dessert that fits every occasion—from casual gatherings to elegant celebrations. Once you make it, it’ll become a staple in your baking rotation.

Print