Fluffy Cream Cheese Cake

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🍰 Fluffy Cream Cheese Cake

Servings: 10–12

Prep Time: 20 min

Bake Time: 50–60 min

Total Time: ~1 hr 15 min

🛒 Ingredients

For the cake:

  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 cups cake flour (or all-purpose flour sifted 2–3 times)
  • 1 tsp baking powder
  • ½ tsp salt

Optional glaze (for a light sheen and flavor):

  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • ½ tsp vanilla extract or lemon juice

🧁 Instructions

1. Preheat and prep

  • Preheat oven to 325°F (165°C).
  • Grease and flour a bundt pan or tube pan (10-inch). You can also use two loaf pans.

2. Cream butter, cream cheese, and sugar

  1. In a large mixing bowl, beat butter and cream cheese together until light and fluffy (about 3–4 minutes).
  2. Gradually add sugar, beating well after each addition until smooth and creamy — mixture should look pale and whipped.

3. Add eggs and vanilla

  1. Beat in eggs one at a time, mixing well after each addition.
  2. Add vanilla extract and mix until combined.

4. Add dry ingredients

  1. In a separate bowl, whisk together flour, baking powder, and salt.
  2. Gradually add dry ingredients to the wet mixture, mixing on low speed just until incorporated.
    • Do not overmix — this helps keep the cake fluffy.

5. Pour and bake

  • Spoon the batter evenly into the prepared pan and smooth the top.
  • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
  • If the top browns too quickly, loosely tent with foil during the last 15 minutes.

6. Cool

  • Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

7. (Optional) Glaze

  1. Whisk together powdered sugar, milk, and vanilla (or lemon juice).
  2. Drizzle over the cooled cake.

🌟 Tips for the Perfect Fluffy Cream Cheese Cake

  • Room temperature ingredients are key — they help the batter emulsify for a tender crumb.
  • Cream thoroughly: The butter, cream cheese, and sugar need to be beaten long enough to trap air — that’s what makes the cake fluffy.
  • Don’t overbake — remove when a toothpick shows just a few moist crumbs.
  • Keeps well: Store tightly wrapped at room temp up to 3 days, or refrigerate up to a week.

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