This cake uses not one, but two full blocks of cream cheese—one in the cake itself, and another in the luscious frosting. The result is a dense yet fluffy crumb that melts in your mouth, with just enough tang to keep it interesting.
It bakes up beautifully in a simple 9×13-inch dish, so it’s easy to transport, slice, and serve. And while it’s amazing fresh out of the oven, it’s even better chilled—so be sure to pop it in the fridge before digging in.
What You’ll Need
This cake comes together with everyday baking staples, plus a generous helping of cream cheese. Here’s what you’ll need:
For the Cake:
- 1 (8 oz) package cream cheese, softened
- ¾ cup vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 1½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1¼ cups buttermilk
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 4–5 cups powdered sugar (adjust for consistency)
How to Make Cream Cheese Cake
Step 1: Preheat the oven
Start by heating your oven to 325°F and greasing a 9×13-inch baking dish.
Step 2: Mix the wet ingredients
In a large bowl, beat the cream cheese until it’s smooth and fluffy. Mix in the oil and sugar until well blended. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
Step 3: Add the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Add this to your wet mixture, stirring just until combined.
Step 4: Finish the batter
Pour in the buttermilk and gently mix until the batter is smooth. Don’t overdo it—just enough to bring it together.
Step 5: Bake
Pour the batter into your prepared dish and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Cream Cheese Frosting
Once the cake is cool, it’s time for the best part—the frosting.
In a large bowl, beat together the softened butter and cream cheese until smooth. Stir in the vanilla and salt, then gradually add the powdered sugar until you reach your desired consistency. It should be thick, creamy, and easy to spread.
Spread the frosting over the cooled cake and refrigerate until ready to serve.
Ingredients
- 1 8 oz package cream cheese, softened
- ¾ cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1¼ cups buttermilk
Cream Cheese Frosting:
- 1 cup 2 sticks unsalted butter, softened
- 1 8 oz package cream cheese, softened
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 4 –5 cups powdered sugar adjust to your desired thickness
Instructions
- Preheat oven to 325°F. Grease a 9×13-inch baking dish.
- Beat cream cheese until smooth, then mix in oil and sugar.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients.
- Stir in buttermilk until batter is smooth—don’t overmix.
- Pour into the baking dish and bake for 35–40 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Add vanilla and salt. Gradually add powdered sugar until you get a thick, spreadable consistency.
- Frost cooled cake, then refrigerate for at least 30 minutes before serving. Enjoy chilled!
Please sign me up to receive recipes etc. Thank you