Philadelphia cream cheese was invented in 1872 as a butter substitute—now it makes cakes that need zero flour.
The Easiest Cream Cheese Cake
Indulge in this luscious Cream Cheese Cake that strikes the perfect balance between creamy and buttery goodness! With just a handful of ingredients like velvety cream cheese and rich butter, this cake is a breeze to whip up and is guaranteed to impress at any gathering. Get ready to treat yourself to a slice of pure bliss!
Prep
15
min
Cook
80
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 1 cup (8 oz) cream cheese , softened (240 ml)
- 1 cup sour cream (240 ml)
- 4 sticks (2 cups or 1 pound) unsalted butter , softened (454 g)
🫙Pantry Staples(4)
- 2 ½ cups all-purpose flour , sifted (optional variation — see below) (312 g)optional
- 3 cups granulated sugar (600 g)
- Powdered sugar (for dusting, optional)optional
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (optional, enhances flavor) (2.5 ml)optionalenhances flavor
📦Other(1)
- 7 large eggs , room temperature
👨🍳 Instructions
- 1
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or two loaf pans.
- 2
In a large mixing bowl, use a stand mixer or hand mixer to beat the butter and cream cheese together until smooth and fluffy (about 3–4 minutes).
- 3
Gradually add the sugar while beating on medium-high speed. Continue to mix until the batter is light, pale, and fluffy (another 3–5 minutes).
- 4
Reduce the mixer speed and add eggs one at a time. Beat well after each addition to fully incorporate.
- 5
Mix in the vanilla extract and sour cream. Scrape down the sides of the bowl and continue mixing until fully blended.
- 6
Optional: For a slightly firmer, more pound-cake-like structure, gently fold in 2 ½ cups sifted all-purpose flour and ½ tsp salt. Do not overmix — just until incorporated.
- 7
Pour the batter into the prepared pan(s). Smooth the top with a spatula. Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely cover with foil in the last 15 minutes.
- 8
Let it cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
💡 Pro Tips
- ✓Beat butter and cream cheese at exactly room temperature (68-72°F) because cold dairy creates lumps that won't smooth out, while warm dairy breaks the emulsion.ingredient68-72°F
- ✓Cream the butter-cream cheese mixture for the full 3-4 minutes to incorporate 15-20% air volume, which creates the cake's signature dense yet tender crumb.timing3-4 minutes
- ✓Add eggs at room temperature one at a time, beating 30-45 seconds after each addition to prevent the fat emulsion from breaking and creating a curdled texture.technique30-45 seconds
- ✓Bake at 325°F instead of higher temperatures because cream cheese proteins coagulate rapidly above 350°F, causing cracks and a grainy texture.technique325°F
- ✓Cool in the pan for exactly 15-20 minutes so residual heat finishes cooking while structure sets enough to prevent collapse during inversion.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
80
min
Serves
12
people
Level
beginner
Share this recipe
Philadelphia cream cheese was invented in 1872 as a butter substitute—now it makes cakes that need zero flour.
The Easiest Cream Cheese Cake
Indulge in this luscious Cream Cheese Cake that strikes the perfect balance between creamy and buttery goodness! With just a handful of ingredients like velvety cream cheese and rich butter, this cake is a breeze to whip up and is guaranteed to impress at any gathering. Get ready to treat yourself to a slice of pure bliss!
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 1 cup (8 oz) cream cheese , softened (240 ml)
- 1 cup sour cream (240 ml)
- 4 sticks (2 cups or 1 pound) unsalted butter , softened (454 g)
🫙Pantry Staples(4)
- 2 ½ cups all-purpose flour , sifted (optional variation — see below) (312 g)optional
- 3 cups granulated sugar (600 g)
- Powdered sugar (for dusting, optional)optional
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/2 tsp salt (optional, enhances flavor) (2.5 ml)optionalenhances flavor
📦Other(1)
- 7 large eggs , room temperature
👨🍳 Instructions
- 1
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or two loaf pans.
- 2
In a large mixing bowl, use a stand mixer or hand mixer to beat the butter and cream cheese together until smooth and fluffy (about 3–4 minutes).
- 3
Gradually add the sugar while beating on medium-high speed. Continue to mix until the batter is light, pale, and fluffy (another 3–5 minutes).
- 4
Reduce the mixer speed and add eggs one at a time. Beat well after each addition to fully incorporate.
- 5
Mix in the vanilla extract and sour cream. Scrape down the sides of the bowl and continue mixing until fully blended.
- 6
Optional: For a slightly firmer, more pound-cake-like structure, gently fold in 2 ½ cups sifted all-purpose flour and ½ tsp salt. Do not overmix — just until incorporated.
- 7
Pour the batter into the prepared pan(s). Smooth the top with a spatula. Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean. If browning too quickly, loosely cover with foil in the last 15 minutes.
- 8
Let it cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
💡 Pro Tips
- ✓Beat butter and cream cheese at exactly room temperature (68-72°F) because cold dairy creates lumps that won't smooth out, while warm dairy breaks the emulsion.ingredient68-72°F
- ✓Cream the butter-cream cheese mixture for the full 3-4 minutes to incorporate 15-20% air volume, which creates the cake's signature dense yet tender crumb.timing3-4 minutes
- ✓Add eggs at room temperature one at a time, beating 30-45 seconds after each addition to prevent the fat emulsion from breaking and creating a curdled texture.technique30-45 seconds
- ✓Bake at 325°F instead of higher temperatures because cream cheese proteins coagulate rapidly above 350°F, causing cracks and a grainy texture.technique325°F
- ✓Cool in the pan for exactly 15-20 minutes so residual heat finishes cooking while structure sets enough to prevent collapse during inversion.timing15-20 minutes