Vanilla Cream Cheese Cake

Introduction

This Vanilla Cream Cheese Cake is an ultra-rich, decadent dessert that combines the dense, moist texture of cheesecake with the classic crumb of a butter cake. The luxurious cream cheese frosting adds a final layer of tangy sweetness, making it perfect for celebrations. You’ll love how the deep vanilla flavor ties every sumptuous bite together.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 1 hour 45 minutes
Servings: 8

Ingredients

3 cups granulated sugar
2 packages cream cheese (8oz/250g packages)
2 cups salted butter (softened)
2 tbsp vanilla extract
8 large eggs
2 ½ cups all-purpose flour
2 cups cake flour
3 tsp baking powder
4 cups powdered sugar
1 package cream cheese (8oz/250g package)
2 tsp vanilla extract
2 tbsp milk or cream

Instructions

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
In a large mixing bowl, cream together the 3 cups granulated sugar, 2 packages of cream cheese, and 2 cups softened salted butter until light and fluffy.
Beat in the 2 tablespoons of vanilla extract. Add the 8 eggs, one at a time, beating well after each addition.
In a separate bowl, sift together the 2 ½ cups all-purpose flour, 2 cups cake flour, and 3 teaspoons baking powder.
Pour the batter into the prepared pan and smooth the top.
Bake for 90 minutes, or until a long skewer inserted into the center comes out clean.
Cool the cake in the pan for 20 minutes, then turn it out onto a wire rack to cool completely.
For the frosting: Beat the remaining 1 package of cream cheese until smooth. Gradually add the 4 cups powdered sugar, 2 teaspoons vanilla extract, and 2 tablespoons milk or cream. Beat until smooth and spreadable.
Once the cake is completely cool, frost it generously with the cream cheese frosting.

Variations

Layered Cake: Bake the batter in two 9-inch round cake pans (adjust time to ~45-50 minutes) and spread frosting between layers and on top.
Marble Cake: Reserve 1 cup of plain batter, mix it with ¼ cup cocoa powder, dollop onto the main batter in the pan, and swirl with a knife before baking.
Simple Glaze: For a less sweet option, thin the frosting with extra milk or cream to create a pourable glaze instead of a spreadable frosting.
Fruit Compote Topping: Serve slices with a side of warm berry compote or fresh sliced strawberries to cut through the richness.

Tips for Success

Ensure all refrigerated ingredients (cream cheese, butter, eggs) are truly at room temperature for a smooth, lump-free batter.
Test for doneness a few minutes before the timer goes off; ovens vary, and overbaking can dry out the cake.
Let the cake cool completely before frosting, as the warmth will melt the cream cheese frosting.

Storage & Reheating

Store the frosted cake covered in the refrigerator for up to 5 days. For the best texture, let individual slices come to room temperature for about 30 minutes before serving. This cake does not freeze well once frosted due to the dairy-based frosting.

FAQ

Can I use all all-purpose flour instead of cake flour?

Yes, but the texture will be slightly less tender. For a substitute, replace 2 cups cake flour with 1 ¾ cups all-purpose flour mixed with ¼ cup cornstarch.

Why is my cake sinking in the middle?

This is often caused by underbaking, opening the oven door too early, or overbeating the batter after adding the flour. Ensure your oven temperature is accurate and bake until the skewer tests clean.

Can I use unsalted butter?

Yes, if using unsalted butter, add 1 teaspoon of salt to the dry ingredients to properly season the cake batter.

My frosting is too thick/too thin. How can I fix it?

If too thick, add more milk or cream, a teaspoon at a time. If too thin, add more powdered sugar, a quarter cup at a time, until the desired consistency is reached.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Wrap the cooled, unfrosted cake tightly and store at room temperature. Frost it the day you plan to serve it.

Is there a way to reduce the sweetness?

The cake and frosting are intentionally very sweet. You can reduce the granulated sugar in the cake by ½ cup, but it may affect texture. For the frosting, start with 3 cups of powdered sugar and add to taste.