🍰✨ Cream Cheese Cake — Soft & Creamy Simple Cake
A tender, slightly tangy cake made with cream cheese folded into the batter. It bakes up with a delicate crumb and a subtle richness that pairs beautifully with a thin glaze, fruit, or a scattering of nuts. Perfect for tea time, a dessert plate, or a fuss-free celebration. 😍☕️
Ingredients (with metric)
Cake
- 225 g cream cheese (softened)
- 1 cup (200 g) granulated sugar
- 3 large eggs (room temperature)
- 1 tsp (5 ml) vanilla extract
- 1½ cups (190 g) all-purpose flour (sifted)
- 1 tsp (approx. 4–5 g) baking powder
- Pinch of salt (about 1/8 tsp)
- ½ cup (120 ml) vegetable oil (or neutral oil)
Optional Glaze
- ¼ cup (30 g) powdered (icing) sugar
- 1–2 tbsp (15–30 ml) milk or cream (adjust to desired consistency)
Equipment
- 8–9 inch (20–23 cm) round cake pan (or loaf pan)
- Parchment paper, mixing bowls, whisk or electric mixer, spatula
- Cooling rack
Step-by-step Instructions
1️⃣ Preheat & prepare
Preheat oven to 175°C / 350°F. Grease your pan and line the bottom with parchment for easy removal.
2️⃣ Beat cream cheese & sugar
In a bowl, beat the softened cream cheese until smooth. Add the sugar and beat until the mixture is creamy and fairly smooth (a few small lumps are fine if the cream cheese wasn’t completely smooth).
3️⃣ Add eggs & vanilla
Add eggs one at a time, beating briefly after each addition so the batter emulsifies. Mix in the vanilla extract.
4️⃣ Combine dry ingredients & oil
Whisk together flour, baking powder, and salt in a separate bowl. Add the dry mixture to the wet batter in two additions, folding gently. Stream in the vegetable oil while folding — this keeps the batter smooth and moist. Stop mixing when just combined.
5️⃣ Bake
Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top is lightly golden. Avoid overbaking to preserve tenderness.
6️⃣ Cool & glaze
Cool in pan 10–15 minutes, then invert onto a rack to cool completely. For the glaze, whisk powdered sugar with 1–2 tbsp milk/cream until pourable. Drizzle over cooled cake and allow glaze to set before slicing.
Variations & Add-ins
- Walnut crunch: Fold in ½ cup toasted chopped walnuts or sprinkle on top.
- Chocolate-studded: Add ¾ cup mini chocolate chips (toss with 1 tsp flour to prevent sinking).
- Fruit: Fold 1 cup fresh berries (gently) or top with sliced strawberries/bananas.
- Citrus: Add 1 tsp lemon or orange zest to the batter and ½ tsp to the glaze for brightness.
- Loaf version: Bake in a greased 9×5-inch loaf pan 40–50 minutes; test for doneness.
Health & Safety Notes
- Use pasteurized cream cheese if serving to pregnant people or immunocompromised guests.
- Store cake refrigerated if the ambient temperature is warm or if using perishable toppings; otherwise it keeps at room temp in an airtight container for 1–2 days.
Storage & Make-ahead
- Room temp: Covered, up to 24 hours (cool, dry place).
- Refrigerator: Up to 4 days in an airtight container. Bring to room temperature before serving for best texture.
- Freeze: Slice and wrap individual slices in plastic + foil, freeze up to 2 months. Thaw overnight in fridge.
Nutrition & Ingredient Benefits (approx.)
Estimates per whole cake (approx.) — values vary by exact brands and portion sizes. Whole cake ≈ 2,200–2,500 kcal. Per slice (10 slices) ≈ 220–250 kcal.
| Key Ingredient | Why it’s used | Approx. calories |
|---|---|---|
| Cream cheese (225 g) | Provides richness, tang, and moisture | ~720 kcal |
| Sugar (1 cup / 200 g) | Sweetness and structure | ~800 kcal |
| Vegetable oil (½ cup / 120 ml) | Moisture and tender crumb | ~960 kcal |
| Eggs (3 large) | Structure, lift, protein | ~210 kcal |
Troubleshooting
Dense cake
Possible causes: overmixing after adding flour, cold ingredients, or too much flour. Gently fold and stop when just combined; measure flour by weight or spoon-and-level method.
Cracks on top
Overbaking or oven temperature too high. Use an oven thermometer and remove cake when a few moist crumbs cling to the tester.
Soggy center
Underbaked or too much moisture from add-ins (very juicy fruit). Extend bake time in 5–8 minute increments and test again.
10 Quick FAQs
- Can I substitute butter for oil? Yes — replace half or all oil with melted butter for buttery flavor; expect a slightly firmer crumb.
- Do I need to chill the cake? Not necessary, but chilling makes slicing cleaner and sets glaze faster.
- Can I use low-fat cream cheese? Yes, but texture will be slightly less rich.
- How to make it gluten-free? Substitute equal weight of a 1:1 gluten-free flour blend.
- Can I make cupcakes? Yes — bake at 175°C / 350°F for 16–20 minutes; check with toothpick.
- Why did my cake sink? Likely underbaked or oven door opened early. Ensure full bake time and avoid opening oven for the first 20–25 minutes.
- Can I double the recipe? Yes — use two pans or a larger sheet; watch bake time (may increase slightly).
- Is this similar to cheesecake? No — this is a light cake with cream cheese folded in, not a dense baked cheesecake.
- How to get a smoother batter? Beat the cream cheese until very smooth before adding sugar and eggs; room-temp ingredients help.
- Best serving suggestion? Serve with fresh berries and a cup of tea or coffee. ☕️
Final Thoughts
This Cream Cheese Cake is an elegant, simple cake that delivers moistness and a gentle tang from cream cheese. It’s a great base for experimentation — add nuts, fruit, or chocolate to suit your occasion. Enjoy baking and sharing! 🍰✨
