Who doesn’t need a little slice of comfort now and then? I know with my hectic work schedule, the simplicity and wholesomeness of a Cream Cheese Cake can really turn a day around. This particular cake is a nod to traditional cheesecake, but with a homier, more down-to-earth spin that fits perfectly in a 9×13 pan—no fancy springform required. If you’re looking for a dessert that’s both satisfying to bake and a definite crowd-pleaser, you’ll want to bookmark this recipe. Whether it’s a potluck, a family gathering, or simply a weekend treat, this cake brings a little celebration to the table without any fuss.
This Cream Cheese Cake stands beautifully on its own, but if you’re looking to dress it up, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For a fruitier twist, some fresh berries or a drizzle of raspberry sauce can add a touch of elegance to this homestyle favorite.
Cream Cheese Cake
Servings: 12-15
Ingredients
For the cake:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 2 eggs, room temperature
– 3/4 cup vegetable oil
– 1 cup sour cream
– 2 teaspoons vanilla extract
– 8 ounces cream cheese, softened
For the frosting:
– 4 ounces cream cheese, softened
– 4 tablespoons unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon milk, or as needed for consistency
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking pan, or simply line it with parchment paper (my personal time-saver!).
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for consistency.
3. In a separate bowl, beat the eggs, vegetable oil, sour cream, vanilla extract, and cream cheese until smooth.
4. Gradually blend the wet mixture into the dry ingredients until just combined, being careful not to over-mix.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan on a wire rack before frosting.
To make the frosting:
8. In a medium bowl, beat together the softened cream cheese and butter until creamy.
9. Gradually add in the powdered sugar, then the vanilla extract, mixing until smooth. If the frosting is too thick, add milk a tablespoon at a time until you reach the desired consistency.
10. Spread the frosting evenly over the cooled cake. Slice, serve, and watch it disappear!
Variations & Tips
– Feel free to add a touch of lemon zest to the batter for a zesty twist.
– For an autumnal take, a teaspoon of cinnamon mixed into the frosting pairs wonderfully.
– If you’re short on time, a store-bought frosting can work in a pinch, although homemade is always worth that extra bit of effort.
– Remember that cream cheese frosting softens at room temperature, so if you’re not serving immediately, keep the cake refrigerated.
There you have it—a Cream Cheese Cake that’s sure to bring comfort and joy to any table, especially on those days when life seems to be a little too much. Enjoy, friends!