Description: A classic, comforting cream cheese cake that’s incredibly easy to make and delivers a moist, tender crumb with a delightful tangy sweetness. This cake is perfect for any occasion, from a simple weeknight dessert to a special celebration.
Ingredients:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup milk (whole or 2% preferred)
Preparation:
Step 1: Get Started – Preheat your oven to 350°F (175°C). This is crucial to ensure even baking and prevents the cake from being undercooked in the center or overcooked on the edges. Prepare your baking pan by greasing it thoroughly with butter or cooking spray. You can use either a standard loaf pan (approximately 9×5 inches) or an 8×8-inch square cake pan. If desired, line the bottom of the pan with parchment paper, leaving an overhang on the sides. This makes it incredibly easy to lift the baked cake out of the pan after it cools.
Step 2: Cream Cheese Mixture – In a large mixing bowl, combine the softened cream cheese, softened butter, and granulated sugar. Using an electric mixer (either a stand mixer or a handheld mixer), beat the ingredients together on medium speed until the mixture is light and fluffy. This step is essential for incorporating air into the batter, which contributes to the cake’s tender texture. Scrape down the sides of the bowl occasionally to ensure that all ingredients are evenly incorporated. This process should take about 3-5 minutes.
Step 3: Add Eggs and Vanilla – Add the eggs to the cream cheese mixture one at a time, beating well after each addition. This helps to emulsify the eggs into the batter, creating a smooth and cohesive mixture. Next, stir in the vanilla extract. Pure vanilla extract is recommended for the best flavor, but imitation vanilla extract can be used as a substitute if necessary.
Step 4: Dry Ingredients and Milk – In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is important for the cake’s rise and overall texture. Gradually add the dry ingredients to the wet ingredients (cream cheese mixture) alternately with the milk. Begin by adding about one-third of the dry ingredients to the wet ingredients and mix until just combined. Then, add half of the milk and mix until just combined. Repeat with another one-third of the dry ingredients, the remaining milk, and finish with the last of the dry ingredients. Mix until the batter is just smooth, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
Step 5: Bake – Pour the batter evenly into the prepared baking pan. Spread the batter out with a spatula to ensure an even layer. Bake in the preheated oven for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so it’s important to check for doneness using the toothpick test. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
Step 6: Cool – Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan allows it to set and prevents it from crumbling when you try to remove it. If you lined the pan with parchment paper, you can simply lift the cake out of the pan using the parchment paper overhang.
Step 7: Finishing Touches (Optional) – Once the cake is completely cool, you can dust it with powdered sugar or glaze it with a simple vanilla glaze. To make a vanilla glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk and 1/2 teaspoon of vanilla extract until smooth. Pour the glaze over the cooled cake and let it set before slicing and serving.
Why You Will Love This Recipe:
This Simple Cream Cheese Cake recipe is a winner for many reasons:
- Incredibly Easy: This recipe requires no complicated techniques or hard-to-find ingredients. It’s perfect for beginner bakers or anyone who wants a quick and easy dessert.
- Moist and Tender: The combination of cream cheese, butter, and milk creates a cake that is incredibly moist and tender. It’s a cake that stays moist for days, making it perfect for making ahead of time.
- Delicious Flavor: The tangy sweetness of the cream cheese combined with the buttery richness and hint of vanilla creates a truly irresistible flavor.
- Versatile: This cake can be enjoyed on its own or dressed up with a variety of toppings and glazes. It’s perfect for any occasion, from a simple weeknight dessert to a special celebration.
- Crowd-Pleasing: This cake is always a hit with family and friends. It’s a classic recipe that everyone loves.
Serving Suggestions:
- Serve the cake plain as a simple and satisfying dessert.
- Dust the cake with powdered sugar for a delicate sweetness and elegant presentation.
- Glaze the cake with a simple vanilla glaze or cream cheese glaze for added flavor and moisture.
- Top the cake with fresh berries, such as strawberries, raspberries, or blueberries, for a burst of freshness and color.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
- Accompany the cake with a cup of coffee or tea for a delightful afternoon snack.
Tips:
- Make sure your cream cheese and butter are softened to room temperature before you begin. This will ensure that they blend together smoothly and evenly.
- Don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- For a richer flavor, use full-fat cream cheese and whole milk.
- If you don’t have vanilla extract, you can substitute with almond extract or lemon extract for a different flavor profile.
- To prevent the cake from sticking to the pan, grease the pan thoroughly with butter or cooking spray and line the bottom with parchment paper.
- If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
- Let the cake cool completely before slicing and serving. This will prevent it from crumbling.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour – 1 hour 10 minutes
Nutritional Information: (Approximate, per serving, based on 12 servings)
- Calories: 280-320
- Protein: 4-5g
- Sodium: 150-200mg
Conclusion:
This Simple Cream Cheese Cake is a testament to the fact that the most delicious desserts are often the simplest to make. With its moist, tender crumb, tangy sweetness, and easy preparation, this cake is sure to become a new favorite in your baking repertoire. Whether you’re looking for a comforting weeknight treat or a crowd-pleasing dessert for a special occasion, this recipe is a guaranteed success. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of pure baking bliss!
Questions and Answers:
- Can I use a different type of flour? While all-purpose flour is recommended for this recipe, you can experiment with other types of flour. Cake flour will result in a slightly more tender cake, while whole wheat flour will add a nutty flavor and denser texture. Keep in mind that you may need to adjust the amount of liquid depending on the type of flour you use.
- Can I make this cake gluten-free? Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum, which will help to bind the ingredients together and prevent the cake from being crumbly.
- Can I add chocolate chips to this cake? Absolutely! Chocolate chips would be a delicious addition to this cake. You can add about 1 cup of chocolate chips to the batter before baking.
- Can I freeze this cake? Yes, this cake freezes well. Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- What can I do if I don’t have cream cheese? While cream cheese is the star ingredient in this cake, you can substitute it with Neufchâtel cheese, which has a similar texture and flavor but is lower in fat. Alternatively, you can use a combination of Greek yogurt and sour cream to mimic the tanginess and moisture of cream cheese. However, keep in mind that the cake’s flavor and texture may be slightly different.
