Moist, rich, and packed with creamy goodness, this Cream Cheese Cake is a crowd-pleasing dessert that delivers the perfect balance of sweetness and tang. The velvety batter, made with cream cheese and sour cream, bakes into a soft, flavorful cake that’s topped with a luscious cream cheese frosting. Simple to make and impossible to resist, it’s the ideal treat for birthdays, potlucks, or whenever you’re craving something indulgent.
Why You’ll Love This Recipe:
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Ultra-moist texture from sour cream and cream cheese
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Velvety homemade frosting that rivals any bakery
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Perfect for potlucks, holidays, or casual baking days
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Uses common pantry ingredients with premium results
Ingredients Breakdown
For the Cake:
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All-purpose flour (2 cups) – Forms the structure of the cake, giving it a soft yet stable crumb.
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Granulated sugar (1½ cups) – Adds sweetness and moisture to balance the tangy cream cheese.
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Baking powder (1½ tsp) & Baking soda (½ tsp) – Help the cake rise evenly and achieve a light, fluffy texture.
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Salt (¼ tsp) – Enhances all the flavors and balances the sweetness.
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Eggs (2, room temperature) – Bind ingredients and contribute to the cake’s richness.
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Vegetable oil (¾ cup) – Keeps the cake moist and tender without overpowering the flavor.
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Sour cream (1 cup) – Adds moisture, richness, and a slight tang for depth of flavor.
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Vanilla extract (2 tsp) – Boosts the overall flavor with warm, sweet notes.
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Cream cheese (8 oz, softened) – Blends into the batter for a smooth, creamy texture and added flavor.
For the Frosting:
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Cream cheese (4 oz, softened) – The star of the frosting, offering a tangy, creamy base.
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Unsalted butter (4 tbsp, softened) – Adds richness and smoothness to the frosting.
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Powdered sugar (2 cups) – Sweetens the frosting and creates a soft, spreadable texture.
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Vanilla extract (1 tsp) – Enhances the flavor with a hint of warmth.
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Milk (1 tbsp, or as needed) – Adjusts the consistency of the frosting to make it perfect for spreading.
Tips and Tricks:
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Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temp for a smoother batter.
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Don’t Overmix: Overmixing can cause a dense cake texture.
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Frosting Too Thick? Add milk 1 tsp at a time to reach the desired consistency.
Variations and Customizations:
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Lemon Zest: Add zest for a citrusy twist.
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Chocolate Chips: Fold in ½ cup mini chocolate chips for added richness.
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Nut Topping: Sprinkle chopped pecans or walnuts over the frosting for crunch.
Pairing Suggestions:
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Beverages: Serve with hot coffee, chai tea, or a vanilla latte.
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Toppings: Fresh berries, a drizzle of caramel, or crushed graham crackers.
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Occasions: Ideal for birthdays, bridal showers, church potlucks, or after-dinner dessert.
Storage Instructions:
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Refrigerator: Store covered in the fridge for up to 5 days.
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Freezer: Freeze unfrosted cake for up to 2 months. Thaw before frosting and serving.
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Make Ahead: Bake the cake a day in advance and frost the next day for best results.
Popular Questions:
Can I use low-fat cream cheese?
You can, but full-fat cream cheese delivers a better texture and flavor.
Can I make this as cupcakes?
Yes! Pour batter into lined muffin tins and bake at 350°F for 18–22 minutes.
How do I know the cake is done?
Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done.
Can I use Greek yogurt instead of sour cream?
Absolutely! It adds similar moisture and tang.
