Print

Cream Cheese Cake

Print Recipe

A moist cream cheese pound cake baked in a 9×13-inch dish, topped with a creamy cream cheese frosting. This rich, flavorful cake combines the tang of cream cheese with buttermilk for tenderness.

Ingredients

Scale
  • 1 (8 oz) package cream cheese, room temperature
  • 3/4 cup vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 1 ¼ cups buttermilk
  • For frosting: 1 cup butter, room temperature
  • 1 (8 oz) package cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 4–5 cups powdered sugar

Instructions

  1. 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 between additions, then add vanilla.
  2. In a small bowl, sift together flour, baking powder, and salt. Mix dry ingredients into the wet just until combined, then gently mix in buttermilk until smooth. Transfer batter to the prepared baking dish.
  3. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow cake to fully cool. For frosting, beat cream cheese and butter until smooth, then slowly add powdered sugar and salt until fully combined. Frost the cooled cake.

Notes

Ensure cream cheese and eggs are at room temperature for smooth batter. Do not overmix after adding flour to keep the cake tender. Store frosted cake in the refrigerator for up to 5 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/cream-cheese-cake-2/