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Cream Cheese Cake

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Moist, tender cream cheese cake made with cream cheese in the batter and a rich cream cheese buttercream frosting. Bakes in a 9×13-inch pan and is best chilled before serving.

Ingredients

Scale
  • 1 (8 oz) package cream cheese, room temperature (for batter)
  • 3/4 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/4 cups buttermilk
  • 1 cup unsalted butter, room temperature (for frosting)
  • 1 (8 oz) package cream cheese, room temperature (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • 1/2 teaspoon salt (for frosting)
  • 4 to 5 cups powdered sugar (for frosting)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, beat 1 (8 oz) cream cheese until smooth; add 3/4 cup vegetable oil and 2 cups granulated sugar and mix until combined.
  3. Add 3 eggs one at a time, mixing after each addition, then stir in 1 1/2 teaspoons vanilla extract.
  4. In a separate bowl, sift or whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 1/2 teaspoons salt.
  5. Add the dry ingredients to the wet mixture and mix just until combined, then gently stir in 1 1/4 cups buttermilk until smooth.
  6. Pour batter into the prepared 9×13-inch pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely in the pan on a wire rack before frosting.
  8. For the frosting: in a large bowl, beat 1 cup unsalted butter and 1 (8 oz) package cream cheese until smooth and creamy.
  9. Add 2 teaspoons vanilla extract and 1/2 teaspoon salt, then gradually beat in 4 to 5 cups powdered sugar until you reach the desired sweetness and piping consistency.
  10. Spread the frosting evenly over the fully cooled cake. Chill for at least 1 hour before slicing for best texture.

Notes

Chill the frosted cake for firmer slices and better flavor melding. Ensure cream cheese and butter are fully room temperature before making frosting to avoid lumps. If buttermilk is unavailable, use 1 1/4 cups milk plus 1 1/4 teaspoons vinegar or lemon juice (let sit 5 minutes).

Nutrition

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