cream cheese cake recipe

Ingredients

1½ cups (3 sticks) unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

1 tbsp pure vanilla extract

3 cups all-purpose flour, sifted

½ tsp salt

  Instructions

1. Preheat & Prep

Preheat oven to 325°F (163°C).

Grease and flour a 10-inch Bundt or tube pan thoroughly.

2. Cream Butter, Cream Cheese & Sugar

In a large bowl, beat the butter and cream cheese together until smooth and creamy (about 2–3 minutes).

Gradually add the sugar, beating until light and fluffy (another 3–5 minutes).

3. Add Eggs & Vanilla

Beat in the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract.

4. Add Dry Ingredients

Sift together the flour and salt, then gradually add to the wet mixture.

Mix just until combined — do not overmix.

5. Bake

Pour batter into prepared pan and smooth the top.

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.

Optional Toppings

Powdered sugar dusting

Berry compote (strawberries, blueberries, raspberries)

Lemon glaze (powdered sugar + lemon juice)

Chocolate ganache

Whipped cream + toasted pecans

Storage

Keeps well covered at room temp for 3 days

Can be refrigerated up to 1 week

Freeze slices (wrapped well) for up to 2 months

Tips

Use room temperature ingredients for the smoothest batter.

For extra flavor, try adding 1 tsp almond extract or a bit of lemon zest to the batter.

This cake is very dense — don’t open the oven early or it may fall.