Irresistible Cream Cheese Cake (Ultra Moist & Easy)
This Irresistible Cream Cheese Cake delivers a tender, ultra-moist crumb and a luscious, tangy frosting that
elevates any celebration. Combining cream cheese both in the batter and the frosting creates a cake that stays soft for days,
slices cleanly, and offers a sophisticated balance of sweetness and subtle acidity. It’s approachable enough for home bakers
yet impressive enough for birthdays, brunches, and holiday dessert tables.
Why This Cake Works
The magic in this cake comes from three principles: moisture, tender structure, and balanced flavor. Sour cream and
oil keep the crumb moist without making it heavy. Cream cheese in the batter adds richness and a mild tang
that cuts through sweetness. Finally, the frosting blends cream cheese and butter for a silky, slightly tangy finish that complements
the cake’s delicate texture.
Ingredients — Cake
Use the best quality ingredients you can for the most consistent results.
| Ingredient | Amount | Role / Why it matters |
|---|---|---|
| All-purpose flour | 2 cups | Provides structure; moderate gluten keeps crumb tender when combined with dairy and fat. |
| Granulated sugar | 1 1/2 cups | Sweetens and helps create a fine, tender crumb through creaming with fat. |
| Baking powder | 1 1/2 tsp | Primary leavening agent—gives lift and lightness. |
| Baking soda | 1/2 tsp | Works with acidic ingredients (sour cream, cream cheese) for tender crumb and color. |
| Salt | 1/2 tsp | Balances sweetness and enhances overall flavor. |
| Large eggs | 3 | Provide structure, moisture, and emulsification for a stable batter. |
| Cream cheese (softened) | 8 oz (1 package) | Adds richness, subtle tang, and moisture—key signature flavor. |
| Sour cream | 1 cup | Keeps cake tender and adds acidity to react with baking soda for lift and flavor balance. |
| Vegetable oil (or neutral oil) | 1/2 cup | Adds moistness and keeps the cake soft longer than butter alone. |
| Vanilla extract | 1 1/2 tsp | Aromatic enhancer that rounds out the flavors. |
| Milk | 1/4 cup (if needed for consistency) | Optional—use to loosen batter slightly if too thick, without compromising texture. |
Ingredients — Cream Cheese Frosting
| Ingredient | Amount | Role / Why it matters |
|---|---|---|
| Cream cheese, softened | 8 oz | Base of the frosting—tangy, smooth, and rich. |
| Unsalted butter, softened | 1/2 cup (1 stick) | Adds stability, richness, and helps the frosting hold its shape. |
| Powdered sugar (confectioners’ sugar) | 2–3 cups, to taste | Sweetens and thickens the frosting; sift to avoid lumps. |
| Vanilla extract | 1 tsp | Brightens and complements the cream cheese flavor. |
| Lemon zest (optional) | 1/2 tsp | Adds a fresh citrus note that pairs well with tangy cream cheese. |
Equipment & Prep Notes
- 9×13-inch baking pan or two 8-inch round pans — use what you prefer for presentation.
- Electric mixer (hand or stand) — helps achieve a lump-free batter and silky frosting.
- Mixing bowls — at least two, for dry and wet ingredients.
- Sifter for powdered sugar (optional but recommended) to avoid lumps in frosting.
- Rubber spatula for folding and scraping bowls clean.
- Bring eggs, cream cheese, and butter to room temperature before starting — this promotes smooth blending.
Yield & Timing
Yield: One 9×13 cake (8–12 servings) or two 8-inch round layers (12–16 servings).
Prep time: 20 minutes. Bake time: 25–30 minutes. Cooling + frosting: 45–60 minutes.
Ready for Part 2? Part 2 will include the full step-by-step baking method, advanced technique tips for a flawless crumb,
frosting and assembly instructions, plus multiple serving and presentation ideas. Say Next when you want it.