Description
This creamy and rich cream cheese cake combines the smoothness of cream cheese with a tender, moist cake base. Perfect as a delightful dessert for any occasion, this cake features a light vanilla flavor and an optional sweet glaze that adds an extra touch of decadence.
Ingredients
Scale
Cake Batter
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Glaze (Optional)
- 1/4 cup powdered sugar
- 1–2 tbsp milk or cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan to prevent sticking.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing well to create a smooth base.
- Add Eggs and Vanilla: Add the eggs one at a time into the cream cheese mixture, beating well after each addition to incorporate fully. Stir in the vanilla extract to add flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet cream cheese mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan before carefully removing the sides of the springform to avoid breaking.
- Prepare the Glaze (Optional): Whisk together the powdered sugar with 1 to 2 tablespoons of milk or cream until smooth. Drizzle the glaze evenly over the cooled cake for a sweet finishing touch.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Do not overmix the batter to keep the cake texture light and tender.
- If you don’t have a springform pan, use a regular 9-inch round cake pan and grease well.
- The glaze is optional, but it adds a lovely sweetness and visual appeal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
