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If you’ve been following our recipes for very long then you’re probably already aware that we are big cream cheese fans. It’s rich, it’s creamy, and it adds a sinfully delicious flavor to so many different dishes. We’ve made plenty of baked goods with cream cheese in the past, but never a light and airy cake that included it in the batter. Once the idea hit, I knew I had to start testing it out immediately. A few trials later, I present to you the ultimate Cream Cheese Cake.
INGREDIENTS
- 1 (8 oz) package cream cheese, room temperature
- 3/4 cup vegetable oil
- 2 cup granulated sugar
- 3 eggs
- 1 ½ teaspoon vanilla extract
- 3 cups flour
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
- 1 ¼ cup buttermilk
FROSTING
- 1 cup butter, room temperature
- 1 (8 oz) package cream cheese, room temperature
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 4-5 cups powdered sugar
How To Make Cream Cheese Cake
- Preheat oven to 325 degrees F and grease a 9×13-inch baking dish.
- In a large bowl, beat cream cheese until smooth, then mix in oil and sugar.
- Add eggs one at a time, mixing in between additions, then add vanilla.
- In a small bowl, sift together flour, baking powder, and salt, then mix dry ingredients into the wet just until combined. Gently mix in buttermilk just until smooth.
- Transfer batter to the prepared baking dish and bake for 35-40 minutes or until an inserted toothpick comes out clean.
- Allow cake to fully cool while you make the frosting.
- In a large bowl, mix cream cheese and butter until smooth. Slowly add in powdered sugar, then salt until fully combined.
- Frost cooled cake and then refrigerate until ready to serve.
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