Indulge in the classic charm of a Traditional Cream Cheese Cake—a dessert that perfectly marries creamy richness with a light, fluffy texture. This cake is a celebration of subtle tanginess from cream cheese combined with a moist cake base, all crowned with a smooth cream cheese icing. It’s not overly sweet, making it an ideal treat for any occasion, from festive gatherings to cozy afternoons at home.
Preparation Time
- Total Time: Approximately 1 hour and 30 minutes
- Preparation: 30 minutes
- Baking: 40-45 minutes
- Cooling and Icing: 15-20 minutes
Ingredients
For the Cake
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 8 ounces cream cheese, softened
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, at room temperature
For the Cream Cheese Icing
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (adjust for desired consistency)
Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Prepare Dry Ingredients
- In a medium bowl, whisk together:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- Set aside the dry mixture.
3. Cream Butter and Sugar
- In a large mixing bowl, beat together:
- ½ cup softened unsalted butter
- 1 cup granulated sugar
- Use an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Cream Cheese
- Add 8 ounces softened cream cheese to the butter-sugar mixture.
- Beat until fully combined and smooth.
5. Incorporate Eggs and Vanilla
- Add 2 large eggs, one at a time, beating well after each addition.
- Mix in 2 teaspoons vanilla extract until evenly incorporated.
6. Combine Dry Ingredients and Milk
- Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with ½ cup whole milk.
- Start and end with the dry ingredients (dry-wet-dry-wet-dry).
- Mix on low speed until just combined. Avoid overmixing to keep the cake light.
7. Pour into Pan
- Transfer the batter into the prepared cake pan.
- Smooth the top with a spatula to ensure even baking.
8. Bake
- Bake in the preheated oven for 40-45 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
9. Cool the Cake
- Allow the cake to cool in the pan for 10 minutes.
- Remove from the pan and place on a wire rack to cool completely before icing.
Prepare the Cream Cheese Icing
1. Beat Cream Cheese and Butter
- In a medium bowl, beat together:
- 4 ounces softened cream cheese
- ¼ cup softened unsalted butter
- Mix until smooth and creamy.
2. Add Powdered Sugar and Vanilla
- Gradually add 1½ cups powdered sugar, beating continuously.
- Mix in 1 teaspoon vanilla extract until the icing is smooth.
3. Adjust Consistency
- Add 1-2 tablespoons milk, one tablespoon at a time.
- Continue beating until you reach the desired consistency—spreadable but not runny.
Assemble the Cake
1. Frost the Cake
- Ensure the cake is completely cooled to prevent the icing from melting.
- Use a spatula to spread the cream cheese icing evenly over the top and sides of the cake.
2. Serve
- Slice and enjoy your light, fluffy, and delicious cream cheese cake!
- For an extra touch, garnish with fresh berries or a sprinkle of lemon zest.
This Traditional Cream Cheese Cake is more than just a dessert; it’s a delightful experience that brings comfort and joy. Its perfect balance of creamy and light textures makes it a versatile treat suitable for any palate. Whether you’re sharing it with loved ones or savoring a slice on your own, this cake is sure to become a cherished favorite.
Tips
- Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature. This helps them blend seamlessly, resulting in a smoother batter and better-textured cake.
- Measuring Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. This prevents packing too much flour, which can make the cake dense.
- Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can develop gluten in the flour, leading to a tougher cake.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: The unfrosted cake can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before icing and serving.