There are cakes, there are cheesecakes, and then there’s this in-between wonder: the Cream Cheese Cake. Unlike dense New York–style cheesecakes, this recipe yields a cake that is moist, soft, and delicately rich, thanks to the addition of cream cheese in the batter. It’s not too heavy, not too sweet, and versatile enough to serve for brunch, afternoon coffee, or as a show-stopping dessert at a dinner party.
This recipe has been loved for decades, often passed down through home kitchens because it uses simple pantry ingredients yet creates something that feels indulgent and bakery-worthy. The texture is like a hybrid between pound cake and chiffon cake — moist, velvety, and melt-in-your-mouth tender.
Ingredients
For the Cake
1 ½ cups (190 g) all-purpose flour – sifted for a light texture.
1 ½ teaspoons baking powder – gives the cake lift and keeps it from being too dense.
¼ teaspoon salt – balances the sweetness.
8 oz (225 g) cream cheese, softened – the star ingredient; adds richness, tang, and moistness.
1 ½ sticks (¾ cup or 170 g) unsalted butter, softened – provides structure and flavor.
1 ½ cups (300 g) granulated sugar – for sweetness and to cream with the fats for lightness.
4 large eggs, room temperature – bind the cake and add richness.
2 teaspoons pure vanilla extract – enhances flavor with a warm aroma.
½ cup (120 ml) whole milk or heavy cream – ensures tenderness.
Optional Toppings & Garnishes
Fresh berries (strawberries, raspberries, blueberries, blackberries).
Light dusting of powdered sugar.
Drizzle of honey, caramel sauce, or fruit coulis.
Whipped cream or crème fraîche for extra indulgence.
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan or springform pan with butter, then line the bottom with parchment paper. Lightly dust the sides with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside — this ensures even distribution of leavening before adding to the wet mixture.
Step 3: Cream Butter, Cream Cheese & Sugar
In a large mixing bowl, beat the softened cream cheese and butter with an electric mixer until smooth and fluffy — about 3 minutes.
Gradually add the sugar, continuing to beat until the mixture is pale, light, and creamy.
This step is crucial because it incorporates air into the batter, giving the cake a delicate lift.
Step 4: Add Eggs & Flavoring
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Scrape down the sides of the bowl to ensure even mixing.
Step 5: Incorporate Dry Ingredients & Milk
With the mixer on low, add the dry ingredients in three parts, alternating with the milk.
Begin and end with the flour mixture (flour–milk–flour–milk–flour).
Mix only until combined; overmixing can make the cake tough.
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