Go Back

Cream Cheese Cake

A soft, buttery vanilla cake with the richness of cream cheese — smooth, velvety, and perfectly balanced. Ideal for celebrations, brunches, or a cozy weekend bake.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk

Equipment

  • 9-inch round or bundt pan
  • mixing bowls
  • Electric hand or stand mixer
  • Whisk and rubber spatula
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt or round pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and cream cheese until smooth.
  4. Add sugar and beat until fluffy. Add eggs one at a time, then vanilla.
  5. Mix in dry ingredients alternately with milk, beginning and ending with flour.
  6. Pour into pan and bake 45–50 minutes, or until a toothpick comes out clean.
  7. Cool completely before serving.

Notes

Refrigerate up to 5 days or freeze up to 2 months.