Cream Cheese Cake 

Put this recipe on paper.

Everybody could use a helping hand every once in a while. With my busy work schedule, I know that a simple and healthy dessert like a cream cheese cake can make a world of difference. You don’t need a costly springform pan to make this cake, which pays homage to classic cheesecake but has a friendlier, more rustic twist. It fits snugly into a 9×13 pan. You should save this recipe for a crowd-pleasing dessert because it is both easy to make and delicious. This cake effortlessly adds a touch of festivity to any occasion, be it a potluck, a family reunion, or just a weekend indulgence.

Although it is delicious on its own, this Cream Cheese Cake may be dressed up with a scoop of vanilla ice cream or a dab of whipped cream. A dash of raspberry sauce or some fresh berries may give this classic dish a fruitier spin and make it more elegant.


Three quarters cup of granulated sugar; two cups of all-purpose flour

Baking powder, 1 and 1/2 tablespoons

– Half a teaspoon of baking soda

salt, 1/4 teaspoon

– Two eggs, cool to the touch

– 3/4 cup of veg oil

— One cup of sour cream

vanilla extract, 2 tablespoons

Eight ounces of softened cream cheese

Regarding the icing:

– Four ounces of softened cream cheese – Four tablespoons of softened unsalted butter

2-three quarter cups of powdered sugar

Use 1 tablespoon of milk and 1 teaspoon of vanilla essence, or more or less to get desired consistency.


Set the oven temperature to 350°F, or 175°C. Prepare a 9-by-13-inch baking pan by greasing and flouring it, or (my favorite time-saver!) line it with parchment paper.

2. In a large basin, put the flour, sugar, baking powder, soda, and salt to a consistent mix. Whisk to combine.

3—In a another dish, combine the cream cheese, eggs, sour cream, vanilla extract, and vegetable oil; mix until smooth.

4. Carefully add the dry ingredients to the wet mixture, blending only until incorporated.

5. Spoon the batter into the baking dish that has been preheated and use a spatula to level the top.

6. To test doneness, stick a toothpick into the middle and bake for 30–35 minutes, or until the pick comes out clean.

Step7: Let the cake cool entirely on a wire rack in the pan before icing.

For the frosting:

Step 8: Cream the softened cream cheese and butter in a medium bowl.

9. Mix in the powdered sugar and vanilla essence gradually until smooth. If the frosting is overly thick, thin it out by adding tablespoons of milk at a time.

Ensure that the cake has cooled completely before icing it. Cut, plate, and then watch as it vanishes!

As an alternative or as a helpful hint, you might add a little lemon zest to the batter.

– A A teaspoon of cinnamon infused into the frosting is the perfect touch for an autumnal twist.

– A A store-bought frosting may do if you’re in a hurry, but the extra effort is always worth it when you make your own.

– A If you aren’t going to serve the cake right away, refrigerate it since the cream cheese icing gets softer with time.

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