Cream Cheese Cake
Rich, Velvety, and Absolutely Irresistible
Some cakes are good. Some are great. And then there’s Cream Cheese Cake — a rich, ultra-moist, tangy-sweet masterpiece that never fails to impress. Whether you’re baking for a holiday, a special celebration, or just craving a classic comfort dessert, this cake delivers everything you want: a tender crumb, a slightly tangy flavor from cream cheese, and that melt-in-your-mouth texture that makes each bite unforgettable.
This cake falls somewhere between a pound cake and a cheesecake — with the fluffiness of a traditional cake and the richness that only cream cheese can bring.
Why You’ll Love Cream Cheese Cake
🧁 Lush, velvety texture
🧀 Perfect balance of sweetness and tang
🌟 Elegant enough for guests, easy enough for everyday
🕰️ Stays moist for days (if it lasts that long!)
🥄 Delicious on its own or topped with berries, glaze, or whipped cream
Ingredients
1½ cups (3 sticks) unsalted butter, room temperature
1 (8 oz) package cream cheese, room temperature
3 cups granulated sugar
6 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
Optional toppings:
Powdered sugar for dusting
Berry compote or lemon glaze
Whipped cream or ice cream on the side
Instructions
1. Preheat and Prep
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly.
2. Cream the Butter and Cream Cheese
In a large bowl, beat the butter and cream cheese together until smooth and fluffy (about 3–5 minutes).
3. Add Sugar and Eggs
Gradually add the sugar and beat until light and creamy. Add eggs one at a time, beating well after each addition.
4. Add Vanilla and Dry Ingredients
Stir in vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
5. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Start checking around the 75-minute mark.
6. Cool and Serve
Let the cake cool in the pan for 15–20 minutes, then carefully turn it out onto a wire rack to cool completely. Once cool, dust with powdered sugar or top with your favorite glaze or fruit.
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