Description
This Cream Cheese Cake is a moist and creamy delight perfect for any occasion. Combining the rich texture of cream cheese with a tender cake base, it’s an easy-to-make dessert that’s both comforting and elegant. Finished with an optional sweet glaze, this cake promises a luscious bite every time.
Ingredients
Scale
Wet Ingredients
- 1/2 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Glaze (Optional)
- 1/4 cup powdered sugar
- 1–2 tbsp milk or cream
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to ensure the cake doesn’t stick.
- Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the granulated sugar until fully incorporated.
- Add eggs and vanilla: Add eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, folding gently and mixing until just combined to avoid overmixing.
- Bake the cake: Pour the batter evenly into the prepared springform pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the pan on a wire rack before carefully removing the springform sides to maintain its shape.
- Prepare and add glaze (optional): In a small bowl, whisk powdered sugar with 1 to 2 tablespoons of milk or cream until smooth and pourable. Drizzle the glaze evenly over the cooled cake for added sweetness and shine.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother batter.
- Do not overmix the batter to keep the cake light and fluffy.
- The glaze is optional but adds a nice finishing touch to the cake.
- Store the cake in an airtight container refrigerated and consume within 3-4 days.
- Use a springform pan for easy removal and presentation.
