Introduction
Rich, smooth, and delightfully dense, this Classic Cream Cheese Cake is a timeless dessert that never goes out of style. With a velvety texture and subtle tang from the cream cheese, it’s perfect served on its own or topped with fresh berries, whipped cream, or a drizzle of fruit sauce. Whether for holidays, birthdays, or everyday indulgence, this cake is a crowd-pleasing favorite.
Ingredients (Serves 10–12)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk or heavy cream (for a softer crumb)
- Optional: zest of 1 lemon or orange for added brightness
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9-inch bundt pan or round cake pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and cream cheese: In a large mixing bowl, beat the butter and cream cheese together until smooth and fluffy.
- Add sugar and eggs: Gradually add the sugar and continue beating until light and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract (and citrus zest if using).
- Add dry ingredients and milk: On low speed, alternate adding the flour mixture and milk, beginning and ending with the flour. Mix just until combined—don’t overmix.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
- Dust with powdered sugar
- Top with fresh strawberries, blueberries, or sliced peaches
- Serve with a spoonful of fruit compote or lemon glaze
Enjoy !!
