Who doesn’t need a little slice of comfort now and then? I know with my hectic work schedule, the simplicity and wholesomeness of a Cream Cheese Cake can really turn a day around. This particular cake is a nod to traditional cheesecake, but with a homier, more down-to-earth spin that fits perfectly in a 9×13 pan—no fancy springform required. If you’re looking for a dessert that’s both satisfying to bake and a definite crowd-pleaser, you’ll want to bookmark this recipe. Whether it’s a potluck, a family gathering, or simply a weekend treat, this cake brings a little celebration to the table without any fuss.
This Cream Cheese Cake stands beautifully on its own, but if you’re looking to dress it up, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For a fruitier twist, some fresh berries or a drizzle of raspberry sauce can add a touch of elegance to this homestyle favorite.
Cream Cheese Cake
Servings: 12-15
Ingredients
For the cake:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 2 eggs, room temperature
– 3/4 cup vegetable oil
– 1 cup sour cream
– 2 teaspoons vanilla extract
– 8 ounces cream cheese, softened
For the frosting:
– 4 ounces cream cheese, softened
– 4 tablespoons unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon milk, or as needed for consistency
Directions
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