Table of Contents
Why You’ll Love This Recipe
This Cream Cheese Cake is wonderfully simple, rich, and comforting. It has the soft, tender crumb of a classic cake with the subtle tang and creaminess of cheesecake, making it the perfect in-between dessert. With just a handful of everyday ingredients and no complicated steps, it’s ideal for both beginner bakers and experienced ones looking for an easy, reliable treat. Serve it plain, dress it up with fruit, or enjoy it warm with coffee — this cake adapts beautifully to any occasion.
Preparation and Cooking Time
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Cooling Time: 15–20 minutes
Total Time: About 1 hour 15 minutes
Servings: 8–10 slices
Calories: Approximately 260–300 kcal per slice
Ingredients Overview
This cake relies on simple pantry staples to create a smooth, lightly sweet dessert with a soft texture. Cream cheese gives richness, flour provides structure, and melted butter adds moisture without heaviness. Because the flavor is mild and balanced, this recipe is perfect as a base for countless variations.
Ingredients
Cream Cheese Cake Batter
- 8 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
Tools You’ll Need
- 8–9 inch round cake pan
- Electric hand mixer or stand mixer
- Mixing bowl
- Rubber spatula
- Cooling rack
- Optional parchment circle for easy removal
Additions and Substitutions
Flavor Boosts
- ½ teaspoon almond extract
- Zest of 1 lemon or orange
- ½ teaspoon cinnamon
Mix-Ins
- Fresh berries, folded in gently
- Chocolate chips
- Swirl of jam, lemon curd, or fruit preserves
Substitutions
- Salted butter may be used; simply omit any added salt if you choose to include it
- Gluten-free all-purpose flour blend works well at a 1:1 ratio
Step-by-Step Instructions
Prep the Oven and Pan
Preheat your oven to 350°F (180°C). Grease and flour an 8–9 inch round cake pan. If desired, line the bottom with parchment paper to make removal easier.
Beat the Wet Ingredients
In a mixing bowl, beat the cream cheese until completely smooth and free of lumps. Add the sugar and mix until creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted butter until fully combined.
Add the Dry Ingredients
Gently mix in the flour using a spatula or mixer on low speed. Stop mixing as soon as the batter is smooth and no dry streaks remain to avoid overworking the batter.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Cool and Serve
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool slightly. Slice and serve warm for a soft, custardy texture or chilled for a firmer, cheesecake-like bite.
Serving Suggestions
Serve this cake plain for a classic experience or dust lightly with powdered sugar. It pairs beautifully with fresh berries, whipped cream, or a drizzle of honey. Enjoy it with coffee, tea, or as a light dessert after dinner.
Tips for Best Results
Ensure the cream cheese is fully softened to avoid lumps. Avoid overmixing once the flour is added to keep the cake tender. Letting the cake rest before slicing helps it set and improves texture.
Storage Instructions
Store leftover cake covered in the refrigerator for up to 4 days. Allow slices to come to room temperature before serving, or enjoy chilled straight from the fridge. The cake can also be frozen for up to 2 months; thaw overnight in the refrigerator.
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Cream Cheese Cake
Ingredients
Cream Cheese Cake Batter
- 8 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
Instructions
Preheat your oven to 350°F (180°C). Grease and flour an 8–9 inch round cake pan. If desired, line the bottom with parchment paper to make removal easier.
In a mixing bowl, beat the cream cheese until completely smooth and free of lumps. Add the sugar and mix until creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted butter until fully combined.
Gently mix in the flour using a spatula or mixer on low speed. Stop mixing as soon as the batter is smooth and no dry streaks remain to avoid overworking the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool slightly. Slice and serve warm for a soft, custardy texture or chilled for a firmer, cheesecake-like bite.
