Rich, velvety, and deeply satisfying, Cream Cheese Cake is a classic dessert that’s always a crowd-pleaser. Each bite delivers indulgent flavor wrapped in smooth, tangy decadence.
Perfect for gatherings or celebrations, this cake’s creamy texture and luscious frosting set it apart from typical butter cakes. Its tender crumb and buttery finish keep everyone coming back for seconds.
Star Players in This Cream Cheese Cake Recipe
- Cream cheese – Adds tang and creamy body to both the cake and frosting, giving each bite a luxurious mouthfeel.
- Vegetable oil – Keeps the cake incredibly moist without weighing it down.
- Granulated sugar – Sweetens the batter and balances the tang of the cream cheese.
- Eggs – Bind the ingredients and create a light, airy texture when baked.
- Vanilla extract – Enhances flavor, adding warmth and depth to both cake and frosting.
- Flour – Provides structure and stability to the cake’s soft crumb.
- Baking powder – Gives the cake lift and ensures a fluffy, tender bite.
- Salt – Accentuates all other flavors, cutting through the sweetness perfectly.
- Buttermilk – Adds tang and ensures a moist, soft texture in the finished cake.
- Butter (for frosting) – Creamy and rich, it pairs with cream cheese for the ultimate frosting experience.
- Powdered sugar – Creates a silky-smooth frosting that spreads beautifully over the cooled cake.
Let’s Bake: How to Make Cream Cheese Cake
Start by creaming the softened cream cheese until it’s perfectly smooth, then blend in the oil and sugar for a glossy base. Mix in the eggs one at a time to maintain structure and smoothness, followed by a splash of vanilla.
Whisk together the dry ingredients—flour, baking powder, and salt—and fold them into the wet mixture just until incorporated. Add the buttermilk to bring everything together with a luscious pourable texture.
Pour the batter into a greased 9×13-inch baking dish and bake until golden and a toothpick comes out clean. While the cake cools, whip up a frosting of butter, cream cheese, powdered sugar, vanilla, and a pinch of salt until thick and fluffy.
Once the cake is completely cool, frost generously and refrigerate until ready to slice and serve.
Tips and Twists for the Perfect Cream Cheese Cake
For an ultra-moist result, make sure not to overmix the batter once the flour goes in—just enough to combine. Room-temperature ingredients, especially cream cheese and butter, make for a silkier frosting and smoother batter.
Looking to elevate your version? Stir in a handful of chopped pecans or a swirl of raspberry jam into the batter before baking for a fun twist. Or try flavoring the frosting with a touch of almond extract for a subtle nutty finish.
This cake also makes a great canvas for seasonal toppings like fresh berries, citrus zest, or a drizzle of salted caramel.
Keep It Fresh: Storing Your Cream Cheese Cake
Cream cheese frosting means refrigeration is essential. Store the cake tightly covered in the refrigerator for up to five days. To serve, let it sit at room temperature for about 20 minutes so the frosting softens just enough.
If you’d like to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to two months. Thaw in the fridge overnight and enjoy with a hot cup of coffee or tea.
Cream Cheese Cake
Ingredients
Cake:
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 3/4 cup vegetable oil
- 3 cups all-purpose flour
- 1 ½ teaspoons vanilla extract
- 3 eggs
- 1 8 oz package cream cheese, softened
- 1 ½ teaspoons salt
- 1 ¼ cups buttermilk
Frosting:
- 4 –5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 8 oz package cream cheese, softened
- ½ teaspoon salt
- 1 cup unsalted butter softened
Instructions
- Preheat the oven to 325°F and lightly grease a 9×13-inch baking dish. In a large mixing bowl, blend the cream cheese until creamy, then incorporate the vegetable oil and granulated sugar. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next, and stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients until just combined. Add the buttermilk and stir gently until the batter is smooth and uniform. Pour the batter into the prepared dish and bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean. Let the cake cool completely.
- To prepare the frosting, beat together the cream cheese and butter in a large bowl until fluffy. Slowly add the powdered sugar, mixing until smooth, then blend in the salt and vanilla. Once the cake has cooled, evenly spread the frosting over the top. Refrigerate until ready to serve.
