Cream Cheese Cake is a luxurious, bakery-style dessert that combines the richness of cream cheese with the buttery tenderness of a pound cake. Unlike traditional cheesecakes, this version is baked like a loaf or bundt cake, offering a dense yet soft crumb and a golden crust. It’s subtly tangy, perfectly sweet, and versatile enough to serve plain, glazed, or topped with fruit. Whether you’re baking for a celebration or just craving something comforting, this cake delivers elegance and ease in every slice.
Ingredients:
For the Cake:
- 1½ cups (340 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- Optional: 1 tablespoon lemon zest or almond extract for extra flavor
For Garnish (Optional):
- Powdered sugar for dusting
- Fresh berries or fruit compote
- Lemon glaze or chocolate drizzle
Instructions:
1. Preheat and Prepare
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch bundt pan or two loaf pans.
- You can also line the bottom with parchment paper for easy release.
2. Cream Butter and Cream Cheese
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy.
- This step is key to creating a light, airy texture.
3. Add Sugar Gradually
- Slowly add granulated sugar while beating on medium speed.
- Continue mixing for 4–5 minutes until the mixture is pale and creamy.
4. Incorporate Eggs
- Add eggs one at a time, beating well after each addition.
- Scrape down the sides of the bowl to ensure even mixing.
5. Mix in Flavorings
- Stir in vanilla extract and any optional flavorings like lemon zest or almond extract.
- These add depth and brightness to the cake.
6. Combine Dry Ingredients
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined.
- Avoid overmixing to keep the cake tender.
7. Pour and Bake
- Pour the batter into your prepared pan(s) and smooth the top.
- Tap the pan gently on the counter to release air bubbles.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- The top should be golden and slightly cracked.
8. Cool and Serve
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving.
🌟 Tips & Variations:
- Moisture Boost: Add ½ cup sour cream for extra richness.
- Citrus Twist: Use orange or lime zest for a fresh flavor profile.
- Chocolate Version: Fold in mini chocolate chips or swirl in melted chocolate.
- Mini Cakes: Divide batter into cupcake tins for individual servings.
- Storage: Keep in an airtight container at room temp for 3 days or refrigerate for up to a week. Freeze slices for up to 3 months.
💖 Why You’ll Love It:
- Creamy, buttery texture with a golden crust
- Easy to make with pantry staples
- Versatile for any occasion—dress it up or keep it simple
- Make-ahead friendly and freezer-safe
- A comforting classic that never goes out of style
Want to pair this with a berry compote or turn it into a layered trifle? I’ve got ideas to take it even further!