This cream cheese cake is rich yet light, incredibly moist, and delicately tangy. With a tender crumb and smooth, creamy texture, it’s a simple but elegant dessert that feels both comforting and special, perfect for everyday baking or celebrations.
Why You’ll Love This Recipe
This cake strikes the perfect balance between richness and fluffiness. Cream cheese adds moisture and a subtle tang, while butter and sugar create a soft, velvety crumb. It’s easy to prepare with basic ingredients, bakes evenly, and tastes just as good on its own as it does dressed up with toppings or glazes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheese, softened – 225 g
unsalted butter, softened – 170 g
granulated sugar – 300 g
large eggs, room temperature – 4
vanilla extract – 2 teaspoons
all-purpose flour – 300 g
baking powder – 2 teaspoons
salt – ½ teaspoon
whole milk – 120 ml
Directions
Preheat your oven to 170°C. Grease and line a 23 cm round cake pan or a loaf pan.
In a large bowl, beat the cream cheese and butter together until completely smooth and creamy. Add the sugar and continue beating until light and fluffy, scraping down the sides of the bowl as needed.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter in two additions, alternating with the milk. Mix gently until just combined, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
Servings and timing
Servings: 10–12 slices
Preparation time: 20 minutes
Baking time: 55–65 minutes
Total time: approximately 1 hour 25 minutes
Variations
For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter.
To make it extra indulgent, fold in 100 g of chocolate chips or white chocolate chunks.
For a lightly spiced version, add 1 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
You can also bake this batter in muffin tins for individual portions, reducing the baking time to about 22–25 minutes.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture. Individual slices can be gently warmed for a few seconds, though this cake is best enjoyed without reheating.
FAQs
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can work with slightly less richness.
Why did my cake crack on top?
A small crack is normal and usually means the oven temperature was slightly high or the batter was very rich.
Can I make this cake ahead of time?
Yes, this cake actually tastes better the next day once the flavors have settled.
What pan works best for this recipe?
A 23 cm round pan or standard loaf pan works well. Just ensure it’s properly greased.
Can I freeze cream cheese cake?
Yes, wrap the cooled cake tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
How do I know when the cake is fully baked?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I add a topping or glaze?
Absolutely. A light powdered sugar dusting or simple vanilla glaze pairs beautifully with this cake.
Why is my cake dense?
Overmixing the batter or using cold ingredients can result in a denser texture.
Can I replace milk with another liquid?
Yes, plain yogurt or cream can be used for a slightly richer result.
Is this cake very sweet?
It’s moderately sweet, balanced by the tang of the cream cheese.
Conclusion
This cream cheese cake is a timeless dessert that delivers comfort, flavor, and elegance in every slice. Simple to prepare and endlessly versatile, it’s a reliable recipe you’ll come back to whenever you want a soft, moist, and irresistibly creamy cake.
This Cream Cheese Cake is moist, fluffy, and delicately tangy, combining simple ingredients into a rich yet light dessert. Perfect for any occasion, it’s delicious on its own or with your favorite toppings.
Ingredients
225 g cream cheese, softened
170 g unsalted butter, softened
300 g granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
300 g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
120 ml whole milk
Instructions
Preheat oven to 170°C. Grease and line a 23 cm round or loaf pan.
In a large bowl, beat cream cheese and butter until smooth. Add sugar and beat until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, whisk flour, baking powder, and salt. Add to the wet ingredients in two additions, alternating with milk. Mix until just combined.
Pour batter into prepared pan, smooth top, and bake for 55–65 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add lemon or orange zest for a citrus twist.
Fold in 100 g chocolate chips for indulgence.
Add cinnamon or nutmeg for a spiced version.
Bake in muffin tins for individual servings (22–25 minutes).
Best enjoyed at room temperature for ideal texture.
