This Vanilla Cream Cheese Cake is a luscious dessert perfect for any occasion, from family gatherings to celebratory events.
Its moist and tender crumb, enriched with cream cheese and a hint of vanilla, creates a delightful balance of flavor and texture.
Topped with a smooth and creamy cream cheese frosting, this cake is both simple and indulgent.
Whether served as a comforting treat with coffee or as a centerpiece dessert, this versatile cake is sure to impress with its rich taste and elegant simplicity.
The Cake’s Ingredients:
Quantity of Ingredient
Flour for all purposes two cups
Sugar in granulated form 1.5 cups
Flouring powder 1.5 teaspoons of
Baking soda 1/4 teaspoon
Sea salt half a teaspoon
Poultry, at room temperature 2. Olive oil 3/4 cup—
Sour cream 3/4 cup of vanilla essence Two teaspoons
Eight ounces of softened cream cheese
As for the icing:
Quantity of Ingredient
Four ounces of softened cream cheese
Melted unsalted butter four tablespoons
Finely ground sugar two cups
Milk, 1 teaspoon of vanilla extract 1/4 teaspoon (or more, if necessary).
Here are the steps:
Turn oven heat to preheating. Ready your oven for baking at 350°F (175°C). Coat a 9×13-inch baking pan with oil and flour.
Gather all of the dry materials: Combine all of the dry ingredients (flour, sugar, baking soda, and salt) in a big basin and stir to combine.
Blend the wet ingredients: In a separate dish, whisk together the eggs, oil from vegetables, sour cream, vanilla essence, and melted cream cheese until well blended and creamy.
Mix together the liquid and dry components: Mix the dry ingredients with the wet ones gradually until just mixed. Make sure not to mix it too much.
To bake the cake, evenly distribute the batter into the pan you prepared. After 30–35 minutes of preheating the oven, remove the toothpick from the middle; the cake should come out clean.
Chill the dessert: Let the cake cool entirely after taking it out of the oven before icing it.
As for the icing:
PAID LISTING
Cream the softened cream cheese and butter in a mixing bowl until they are creamy.
Gradually whisk in the powdered sugar and vanilla extract until the mixture is smooth and light.
If you want a thinner or thicker consistency, add more milk a tablespoon at a time.
Apply the frosting by spreading it evenly over the cake when it has cooled.
Cut and enjoy! Enjoy the luscious sweetness when you slice and serve!
For a twist on this Vanilla Cream Cheese Cake, try adding fresh berries like blueberries or raspberries to the batter, or swirl in fruit jam or lemon curd for a fruity touch.
For chocolate lovers, substitute ¼ cup of flour with cocoa powder or fold in chocolate chips for extra decadence.
A spiced version can be achieved by adding cinnamon, nutmeg, and allspice, while a citrus twist can be created with grated lemon or orange zest and citrus-flavored frosting.
To add texture, mix in chopped nuts or sprinkle crushed cookies over the frosting.
For a layered cake, bake the batter in two round pans, adding frosting or fruit compote between layers.
To ensure success, use room-temperature ingredients for a smooth batter, avoid overmixing to keep the cake tender, and let it cool completely before frosting.
Adjust the frosting’s consistency to your liking and add decorative touches like fresh fruit or edible flowers for an elegant finish.
Store the cake in an airtight container in the fridge for up to 5 days, and bring it to room temperature before serving for the best flavor and texture.
To store your Vanilla Cream Cheese Cake and keep it fresh, you can adjust your method based on how soon you plan to enjoy it.
If serving within 1-2 days, cover the cake tightly with plastic wrap or store it in an airtight container at room temperature in a cool, dry place.
For longer storage, refrigerate the cake due to the cream cheese frosting.
Place it in an airtight container or wrap it well with plastic wrap to prevent it from drying out, and it will stay fresh for up to 5 days.
If you’d like to preserve it even longer, freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container.
The cake can be frozen for up to 2 months; simply thaw in the refrigerator overnight or at room temperature before serving.
These steps will help maintain the cake’s moist texture and rich flavor.