Cream Cheese Cake with Cream Cheese Frosting

Based on your ingredients, this is a rich, moist cream cheese layer cake—a hybrid of a classic butter cake and a pound cake, with cream cheese in both the batter and the frosting. It’s tender, tangy, and decadently sweet.

Ingredients

For the Cake:

• 1 (8 oz / 225g) package full-fat cream cheese, room temperature

• ¾ cup (180ml) vegetable oil (or neutral oil like canola)

• 2 cups (400g) granulated sugar

• 3 large eggs, room temperature

• 1 ½ teaspoons pure vanilla extract

• 3 cups (375g) all-purpose flour, spooned and leveled

• 1 tablespoon baking powder

• 1 ½ teaspoons salt

• 1 ¼ cups (300ml) buttermilk, room temperature*

For the Cream Cheese Frosting:

• 1 cup (2 sticks / 226g) unsalted butter, room temperature

• 1 (8 oz / 225g) package full-fat cream cheese, room temperature

• 2 teaspoons pure vanilla extract

• ½ teaspoon salt

• 4-5 cups (480-600g) powdered sugar, sifted

No buttermilk? Make a substitute: Add 1 tablespoon + 1 teaspoon white vinegar or lemon juice to a 1 ¼ cup measure, then fill with whole milk. Stir and let sit for 5-10 minutes.

Step-by-Step Instructions

Part 1: Make the Cake Layers

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Wet Ingredients: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 1 minute). Add the vegetable oil and beat until combined, scraping down the bowl as needed. Gradually add the sugar and beat on medium-high until light and fluffy (about 2-3 minutes).

4. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

5. Alternate Dry & Wet: With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.

6. Bake: Divide the batter evenly between the prepared pans. Smooth the tops. Bake for 28-34 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool: Let the cakes cool in the pans on a wire rack for 15 minutes. Then, run a knife around the edges and invert them onto the rack to cool completely before frosting (at least 2 hours).

Part 2: Make the Cream Cheese Frosting

1. In a large bowl, beat the butter and cream cheese together on medium-high speed until perfectly smooth, creamy, and lump-free (about 2-3 minutes).

2. Beat in the vanilla extract and salt.

3. With the mixer on low, gradually add 4 cups of the sifted powdered sugar, 1 cup at a time, until fully incorporated and smooth.

4. Increase speed to medium-high and beat for another 1-2 minutes until light and fluffy. If the frosting is too thin for your liking, add the remaining powdered sugar, ¼ cup at a time. If too thick, add a teaspoon of milk or cream.

Part 3: Assemble the Cake

1. Level the cooled cake layers if needed by trimming any domed tops with a serrated knife.

2. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top (about 1 cup).

3. Carefully place the second cake layer on top. Apply a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for 20 minutes to set.

4. Frost the entire cake with the remaining frosting. Decorate as desired.

Pro-Tips for Success

• Room Temperature is Crucial: Cold cream cheese or butter will not incorporate properly, leading to a lumpy batter or frosting.

• Don’t Overmix the Batter: Overmixing after adding the flour develops gluten, resulting in a tough, dense cake.

• Cool Cakes Completely: Frosting a warm cake will cause the frosting to melt and slide off.

• Sift the Powdered Sugar: This prevents lumps in your otherwise silky-smooth frosting.

• Flavor Variations: Add 1 teaspoon of lemon zest to the cake batter or frosting for a bright twist. Or, fold 1 cup of fresh raspberries or blueberries into the batter.

• Storage: Due to the cream cheese frosting, this cake must be refrigerated. Let it sit at room temperature for 30-60 minutes before serving for the best texture and flavor. It will keep in the fridge, covered, for up to 5 days.

Enjoy this show-stopping, ultra-moist, and perfectly tangy-sweet cream cheese cake!