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The Ultimate Cream Cheese Cake Recipe


If you’re a fan of cream cheese, get ready for a treat! This light and airy Cream Cheese Cake will tantalize your taste buds with its rich, creamy texture and sinfully delicious flavor. Perfect for any occasion, this cake is sure to become a favorite in your baking repertoire.



  • 1 (8 oz) package cream cheese, room temperature
  • 3/4 cup vegetable oil
  • 2 cups granulated sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 1 ¼ cups buttermilk


  • 1 cup butter, room temperature
  • 1 (8 oz) package cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 4-5 cups powdered sugar

How To Make Cream Cheese Cake

  1. Preheat Oven: Preheat oven to 325 degrees F and grease a 9×13-inch baking dish.
  2. Prepare Batter: In a large bowl, beat cream cheese until smooth, then mix in oil and sugar.
  3. Incorporate Eggs: Add eggs one at a time, mixing in between additions, then add vanilla.
  4. Combine Dry Ingredients: 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.
  5. Bake: Transfer batter to the prepared baking dish and bake for 35-40 minutes or until an inserted toothpick comes out clean.
  6. Cool: Allow the cake to fully cool while you make the frosting.
  7. Prepare Frosting: In a large bowl, mix cream cheese and butter until smooth. Slowly add in powdered sugar, then salt until fully combined.
  8. Frost Cake: Frost cooled cake and then refrigerate until ready to serve.
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  • For an extra burst of flavor, consider adding lemon zest to the cake batter.
  • Be sure not to overmix the batter to maintain the cake’s light and airy texture.
  • To make spreading the frosting easier, ensure both the cake and frosting are at room temperature.

FAQs (Frequently Asked Questions)

1. Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, it may affect the texture and flavor of the cake slightly.

2. Can I substitute buttermilk with regular milk?

Buttermilk adds a unique tanginess to the cake, but you can substitute it with a mixture of regular milk and lemon juice or vinegar.

3. How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.

4. Can I freeze this cake?

Yes, you can freeze the cake without frosting for up to three months. Thaw it in the refrigerator overnight before serving.