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:
Ultra-moist texture from sour cream and cream cheese
Velvety homemade frosting that rivals any bakery
Perfect for potlucks, holidays, or casual baking days
Uses common pantry ingredients with premium results
Ingredients Breakdown
For the Cake:
All-purpose flour (2 cups) – Forms the structure of the cake, giving it a soft yet stable crumb.
Granulated sugar (1½ cups) – Adds sweetness and moisture to balance the tangy cream cheese.
Baking powder (1½ tsp) & Baking soda (½ tsp) – Help the cake rise evenly and achieve a light, fluffy texture.
Salt (¼ tsp) – Enhances all the flavors and balances the sweetness.
Eggs (2, room temperature) – Bind ingredients and contribute to the cake’s richness.
Vegetable oil (¾ cup) – Keeps the cake moist and tender without overpowering the flavor.
Sour cream (1 cup) – Adds moisture, richness, and a slight tang for depth of flavor.
Vanilla extract (2 tsp) – Boosts the overall flavor with warm, sweet notes.
Cream cheese (8 oz, softened) – Blends into the batter for a smooth, creamy texture and added flavor.
For the Frosting:
Cream cheese (4 oz, softened) – The star of the frosting, offering a tangy, creamy base.
Unsalted butter (4 tbsp, softened) – Adds richness and smoothness to the frosting.
Powdered sugar (2 cups) – Sweetens the frosting and creates a soft, spreadable texture.
Vanilla extract (1 tsp) – Enhances the flavor with a hint of warmth.
Milk (1 tbsp, or as needed) – Adjusts the consistency of the frosting to make it perfect for spreading.
Tips and Tricks:
Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temp for a smoother batter.
Don’t Overmix: Overmixing can cause a dense cake texture.
Frosting Too Thick? Add milk 1 tsp at a time to reach the desired consistency.
Variations and Customizations:
Lemon Zest: Add zest for a citrusy twist.
Chocolate Chips: Fold in ½ cup mini chocolate chips for added richness.
Nut Topping: Sprinkle chopped pecans or walnuts over the frosting for crunch.
Pairing Suggestions:
Beverages: Serve with hot coffee, chai tea, or a vanilla latte.
Toppings: Fresh berries, a drizzle of caramel, or crushed graham crackers.
Occasions: Ideal for birthdays, bridal showers, church potlucks, or after-dinner dessert.
Storage Instructions:
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Freeze unfrosted cake for up to 2 months. Thaw before frosting and serving.
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.
