Cream Cheese Cake made with cream cheese, sugar, eggs, flour, buttermilk, and vanilla, finished with a smooth cream cheese frosting.
Table of Contents
This Cream Cheese Cake didn’t come from a big celebration or a carefully planned baking day. It came from one of those afternoons where I needed something sweet, but I didn’t have the energy for a big production. The kind of day where you’re already in comfy clothes and the kitchen light feels a little too bright.
I remember pulling the cream cheese out of the fridge and thinking, Okay… this could go a few different ways. I wasn’t even sure what I wanted—just something familiar. Something soft. Something that felt like it belonged with a mug of coffee and absolutely no small talk.
When it came out of the oven, slightly golden and smelling like vanilla and comfort, I knew I’d landed on something good. Not exciting-good. Reliable-good. The kind of cake that reminds you of potlucks, family gatherings, and that one aunt who always brought dessert and never left with leftovers. This Cream Cheese Cake feels like that—quietly loved, deeply dependable.
Why you’ll Love this Cream Cheese Cake?
There’s a reason this Cream Cheese Cake sticks around. It’s rich, but not heavy. Sweet, but not overwhelming. The cream cheese baked into the batter gives it that subtle tang that keeps each bite interesting, while the oil keeps it unbelievably moist—even the next day… and maybe the day after that too.
And the frosting? I go back and forth on how thick to spread it every time. Some days I want restraint. Other days I think, Who am I trying to impress? It’s creamy, slightly salty, and not aggressively sweet, which feels like a small miracle in the dessert world. Together, the cake and frosting feel comforting in a way that’s hard to explain but very easy to crave.
Ingredient Notes
This Cream Cheese Cake doesn’t rely on fancy ingredients, but each one earns its spot.
- Cream Cheese: The star. It’s in the cake and the frosting, bringing richness and that gentle tang. Fully softened matters here—unless you’re okay with tiny surprise lumps (I’m usually not).
- Vegetable Oil: I know butter has fans, but oil keeps this cake soft for days. It’s doing important behind-the-scenes work.
- Granulated Sugar: Sweetens things without drowning out the cream cheese flavor.
- Eggs: Structure and richness. Add them one at a time—it helps more than you’d think.
- Buttermilk: Adds moisture and a slight tang that plays really well with the cream cheese.
- Flour, Baking Powder & Salt: The basics. Nothing flashy, just dependable.
- Vanilla Extract: That background note that makes everything taste finished.
How to Make Cream Cheese Cake?
This cake is forgiving, but it appreciates a little care.
Step 1: Prep the Pan
Preheat the oven to 325°F and grease a 9×13-inch baking dish. Lower heat, slower bake—worth it.
Step 2: Start with the Cream Cheese
Beat the cream cheese until smooth. Add the oil and sugar and mix until creamy and glossy. If it looks grainy, keep mixing.
Step 3: Eggs & Vanilla
Add the eggs one at a time, mixing in between. Stir in the vanilla. The batter should look thick and smooth.
Step 4: Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and mix just until combined. This is where less is more.
Step 5: Add the Buttermilk
Gently mix in the buttermilk until smooth. The batter should pour easily but still feel substantial.
Step 6: Bake
Pour into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Let it cool completely. I know it’s tempting—just wait.
Step 7: Frosting Time
Beat the butter and cream cheese until smooth. Slowly add powdered sugar, then vanilla and salt, until fluffy and spreadable.
Step 8: Frost & Chill
Spread the frosting over the cooled cake and refrigerate until ready to serve. This cake actually gets better after chilling a bit.
Storage Options
Because of the cream cheese frosting, this Cream Cheese Cake should be stored in the refrigerator. Cover it well and it’ll keep for about 4–5 days. Let slices sit at room temperature for a few minutes before serving—the texture softens beautifully.
Variations & Substitutions
This Cream Cheese Cake is a solid base for experimenting.
- Citrus Twist: Lemon or orange zest brightens everything up.
- Chocolate Swirl: Swirl in melted chocolate or cocoa batter before baking.
- Nutty Crunch: Chopped pecans or walnuts add texture.
- Berry Topping: Fresh berries or a quick compote on top works really well.
- Less Sweet Frosting: Use less powdered sugar if you want more tang.
Do you ever almost follow a recipe exactly, but not quite? Same here.
What to Serve With Cream Cheese Cake?
This cake doesn’t need much, but it loves good company.
- Coffee or Espresso: Always the right call.
- Fresh Berries: They cut the richness nicely.
- Whipped Cream: Optional, but I won’t judge.
- Vanilla Ice Cream: For when you want to lean all the way in.
FAQ
Is this the same as cheesecake?
Not really. It’s lighter and more cake-like, but still rich and creamy.
Can I make it ahead of time?
Yes—and honestly, it’s better the next day.
Why bake at a lower temperature?
It helps keep the cake soft and prevents overbrowning.
Can I freeze it?
Freeze the unfrosted cake. Frost after thawing for best results.
This Cream Cheese Cake isn’t trying to be trendy. It’s just good—comforting, familiar, and the kind of dessert that quietly becomes everyone’s favorite.
If you make it, tell me… are you team extra frosting or team just enough? I feel like that says a lot about a person.
Cream Cheese Cake
Ingredients
Cake
- 1 8 oz package cream cheese softened
- ¾ c vegetable oil
- 2 c granulated sugar
- 3 large eggs
- 1½ tsp vanilla extract
- 3 c all-purpose flour
- 1 tbsp baking powder
- 1½ tsp salt
- 1¼ c buttermilk
Frosting
- 1 c unsalted butter softened
- 1 8 oz package cream cheese softened
- 2 tsp vanilla extract
- ½ tsp salt
- 4 –5 c powdered sugar
Instructions
Prepare the Pan and Oven
- Preheat the oven to 325°F (165°C). Grease a 9×13-inch baking dish and set aside.
Mix the Cake Batter
- In a large mixing bowl, beat the cream cheese until smooth. Add the vegetable oil and granulated sugar and mix until fully incorporated. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Add the Buttermilk
- Gently mix in the buttermilk until the batter is smooth and evenly blended.
Bake the Cake
- Transfer the batter to the prepared baking dish and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Prepare the Frosting
- In a large bowl, beat the butter and cream cheese until smooth. Gradually add the powdered sugar, followed by the vanilla extract and salt, mixing until the frosting is creamy and spreadable.
Frost and Chill
- Spread the frosting evenly over the cooled cake. Refrigerate until ready to serve.
Notes
