In our fast-paced lives, we all need a little comfort food that’s easy to prepare and delightful to enjoy. Enter the Cream Cheese Cake—a simple, yet decadent dessert that can be made without the fuss of a springform pan. This cake slides perfectly into a 9 x 13 pan, making it a go-to dessert for potlucks, family reunions, or just a special weekend treat. Let’s dive into what makes this Cream Cheese Cake a must-have in your baking repertoire.
Why This Recipe is Perfect for You
Whether you’re a busy professional, a home cook looking to impress, or someone who simply loves delicious desserts, this Cream Cheese Cake is perfect for you. It combines the creamy richness of traditional cheesecake with a more approachable, rustic touch. No need for special pans or complicated techniques—just a straightforward recipe that delivers big on flavor and satisfaction.
Ingredients for the Cream Cheese Cake
Here’s what you’ll need to make this delicious cake:
- 1/4 cup powdered sugar
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 eggs, cooled to room temperature
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup and 2 teaspoons sour cream
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
Ingredients for the Frosting
For the perfect finish, you’ll also need:
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 tablespoon milk (optional for desired consistency)
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- 9 x 13 inch baking pan
- Spatula
- Measuring cups and spoons
Step-by-Step Recipe Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch baking pan and set it aside.
- Mix the dry ingredients: In a medium bowl, whisk together the powdered sugar, flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, beat the eggs until frothy. Add the vegetable oil, sour cream, and vanilla extract. Mix until well combined.
- Incorporate the cream cheese: Gradually add the softened cream cheese to the wet mixture, beating until smooth and creamy.
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to ensure a tender cake.
- Pour into the pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Making the Frosting
- Beat the cream cheese: In a medium bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy. If the frosting is too thick, add milk a teaspoon at a time until the desired consistency is reached.
- Frost the cake: Once the cake is completely cooled, spread the frosting evenly over the top.
Serving Suggestions
This Cream Cheese Cake is delightful on its own, but you can take it up a notch with these serving suggestions:
- Vanilla ice cream: A scoop of vanilla ice cream on top of a slice adds a delightful contrast of temperatures and textures.
- Whipped cream: A dollop of whipped cream makes it even more indulgent.
- Raspberry sauce: Drizzle with raspberry sauce or serve with fresh berries for a fruity twist.
Storing Leftovers
To keep your cake fresh, cover it tightly with plastic wrap or store in an airtight container. It can be refrigerated for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and then placed in a freezer bag. Thaw in the refrigerator before serving.
Tips and Variations
- Flavor twist: Add a teaspoon of lemon zest to the batter for a hint of citrus.
- Nutty addition: Fold in 1/2 cup of chopped nuts like pecans or walnuts for added texture.
- Chocolate lovers: Swirl in some melted chocolate before baking for a marbled effect.
Frequently Asked Questions
Can I use low-fat cream cheese? Yes, you can use low-fat cream cheese, but keep in mind that the texture may be slightly different.
Can I make this cake gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum.
How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Just store it in the refrigerator and frost it just before serving.