Cream Cheese Cake

If you’ve been following our recipes for very long then you’re probably already aware that we are big cream cheese fans. It’s rich, it’s creamy, and it adds a sinfully delicious flavor to so many different dishes. We’ve made plenty of baked goods with cream cheese in the past, but never a light and airy cake that included it in the batter. Once the idea hit, I knew I had to start testing it out immediately. A few trials later, I present to you the ultimate Cream Cheese Cake.

For this recipe, you’ll need a full two packages of cream cheese. That’s right, we’re not skimping on the good stuff. One will be for the batter itself and one for the decadent frosting. You’ll want to make sure the baked cake is fully cooled before smearing on your frosting to keep it the right consistency. Pop the completed cake in the fridge until you’re ready to serve because it’s even better when it’s chilled!



1 (8 oz) package cream cheese, room temperature

3/4 cup vegetable oil

2 cup granulated sugar

3 eggs

1 ½ teaspoon vanilla extract

3 cups flour

1 tablespoon baking powder

1 ½ teaspoon salt

1 ¼ cup buttermilk


1 cup butter, room temperature

1 (8 oz) package cream cheese, room temperature

2 teaspoon vanilla extract

½ teaspoon salt

4-5 cups

powdered sugar



Preheat oven to 325 degrees F and grease a 9×13-inch baking dish.

In a large bowl, beat cream cheese until smooth, then mix in oil and sugar.

Add eggs one at a time, mixing in between additions, then add vanilla.

In a small bowl, sift together flour, baking powder, and salt, then mix dry ingredients into the wet just until combined. Gently mix in buttermilk just until smooth.

Transfer batter to the prepared baking dish and bake for 35-40 minutes or until an inserted toothpick comes out clean.

Allow cake to fully cool while you make the frosting.

In a large bowl, mix cream cheese and butter until smooth. Slowly add in powdered sugar, then salt until fully combined.

Frost cooled cake and then refrigerate until ready to serve.

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