Cream Cheese Cake Recipe

This Cream Cheese Cake is rich, velvety, and ultra-moist — the perfect balance of tangy cream cheese and buttery cake in every slice. It’s a simple yet elegant dessert that’s ideal for any occasion, from everyday treats to celebrations. With a tender crumb and a subtle sweetness, this cake is a timeless classic that never fails to impress.

Why You’ll Love This Recipe

• Rich, buttery flavor with a slight tang from cream cheese
• Dense, moist crumb that melts in your mouth
• Simple ingredients and straightforward steps
• No frosting required — delicious as-is
• Great for holidays, birthdays, brunches, or tea time
• Perfect base for fresh fruit, glaze, or powdered sugar
• Stays moist for days
• Freezes beautifully
• Can be dressed up or down depending on the occasion
• A true crowd-pleaser

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (full-fat, softened)
• Unsalted butter (softened)
• Granulated sugar
• Large eggs
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Optional: lemon zest or almond extract for added flavor

Directions

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
2. Cream together butter and cream cheese in a large mixing bowl until smooth and fluffy.
3. Gradually add sugar, beating well until light and creamy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract and any optional flavorings like lemon zest.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Gradually add dry ingredients to the wet mixture, mixing just until combined.
8. Pour batter into prepared pan, smoothing the top.
9. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
11. Dust with powdered sugar or glaze, if desired.

Servings and timing

• Servings: 10–12 slices
• Prep Time: 15 minutes
• Cook Time: 60–70 minutes
• Total Time: ~1 hour 25 minutes

Variations

• Lemon Cream Cheese Cake: Add lemon zest and a light lemon glaze
• Marble version: Swirl in melted chocolate or cocoa powder for a chocolate twist
• Berry-filled: Add fresh or frozen berries to the batter
• Almond flavor: Substitute almond extract for a nutty, fragrant version
• Mini bundt cakes: Bake in mini pans for individual servings

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days
• Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge
• Reheating: Serve at room temperature or warm slices in the microwave for 10–15 seconds

FAQs

Can I use low-fat cream cheese?

It’s best to use full-fat cream cheese for the richest texture and flavor.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine for this recipe.

Why is my cake dense?

Overmixing or using cold ingredients can result in a dense cake. Make sure all ingredients are room temperature and mix just until combined.

Can I add a glaze?

Absolutely! A simple vanilla or lemon glaze works beautifully on this cake.

What kind of pan should I use?

A bundt pan gives a beautiful presentation, but a loaf or tube pan also works well.

Can I make this into cupcakes?

You can, but reduce the bake time to 18–22 minutes and fill liners ¾ full.

Is this cake very sweet?

It’s sweet, but balanced by the tanginess of the cream cheese. You can reduce sugar slightly if desired.

Can I add fruit?

Yes! Fold in blueberries, raspberries, or chopped strawberries for a fruity variation.

Can I frost this cake?

It doesn’t need frosting, but you can add cream cheese frosting or whipped cream if you like.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend. Be sure all other ingredients are gluten-free certified.

Conclusion

This Cream Cheese Cake is a beautifully simple dessert that delivers big on flavor and texture. Moist, rich, and subtly tangy, it’s the kind of cake you’ll want to make again and again — perfect on its own or dressed up with a glaze or berries. Whether you’re baking for a crowd or just yourself, this cake is a guaranteed hit.

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