There is nothing quite like the smell of a warm, dense cake cooling on the counter, that gentle tang of cream cheese threading through each bite and the soft, almost custardy crumb that melts on your tongue — this is The Easiest Cream Cheese Cake, the kind that makes the kitchen feel like home the moment it comes out of the oven.
This cake is the sort I reach for when family is coming over: it pairs as nicely with a bowl of soup or a pot roast as it does with coffee after a holiday meal. It brings people to the table without fuss, and it remembers birthdays and small victories in the same sweet breath. If you enjoy sheet cakes for casual gatherings, take a look at a favorite sheet cake for another easy dessert that stays simple but satisfying for a crowd.
I promise this version is truly simple and nearly foolproof — no fancy equipment, no temperamental folding, just straightforward mixing and patience while it bakes. It keeps well, travels well, and the texture is reliably tender even for hands that haven’t baked in a while.
Why this recipe works
The texture is what makes this cake feel like a hug. Cream cheese and sour cream bring fat and moisture in a way that plain butter alone cannot, creating a dense but tender crumb that’s close to a cheesecake’s richness while still being sliceable like a cake. The butter, when creamed with sugar and the cream cheese mixture, traps air and provides structure so the cake rises gently without cracking. Eggs add lift and stability; each egg folded in contributes to a silkier batter and a richer final texture. Cake flour keeps the crumb light enough to avoid a heavy, stodgy feel — it has a lower protein content than all-purpose flour, which reduces gluten formation and helps the cake stay soft.
Room-temperature ingredients matter here. When the cream cheese, butter, and sour cream are all softened, they blend together smoothly and the batter comes together quickly; this prevents overworking and keeps the crumb tender. Mixing until smooth — not overbeating — gives you that delicate, moist interior. Baking at a lower temperature for a longer time ensures the cake cooks evenly through without browning too dark on the edges, and gently sets the center without creating a dry exterior. That slow, low bake is part of the charm that helps the cake keep its creamy, almost silky texture.
Flavor balance is simple and forgiving: sugar sweetens while the cream cheese and sour cream give a subtle tartness and depth that makes each slice interesting even without frosting. Vanilla pulls the flavors together and lifts the top notes so every mouthful tastes balanced rather than flat. Because the batter is fairly forgiving, small variations in kitchen conditions or slight measurement differences won’t ruin the outcome — which is why this version is such a reliable choice when you want to feed people you love.
The Easiest Cream Cheese Cake works for weekday celebrations and holiday spreads because it behaves: it slices cleanly, travels well, and the flavor profile appeals to a wide range of palates. For another soft, homey dessert that uses ricotta and orange notes, try a citrus-scented bar that complements this cake at gatherings.
How to prepare The Easiest Cream Cheese Cake
Before you start, set out your cream cheese, butter, and sour cream so they soften at room temperature. This small step makes the mixing smooth and quick. Have your eggs at room temperature too — they incorporate more easily and create a better emulsion. Preheat the oven toward the end of mixing so it’s ready when the batter is done.
Begin by creaming the fats and sugar until smooth; this is the most satisfying part because you can see the batter turn silky and glossy. Adding eggs one at a time keeps the mixture even and prevents it from curdling. When the flour goes in, fold gently and stop as soon as it disappears; you want a uniform batter without overworking it. Pour into a greased pan and bake slowly at a low temperature — that slow bake yields the dense, tender crumb we love. The best moment aside from the first bite is when you first open the oven and that warm, buttery-cream-cheese scent drifts out — it always feels like a little celebration.
Ingredients
- 1 cup cream cheese, softened
- 1 cup sour cream
- 4 sticks butter, softened
- 3 cups sugar
- 7 large eggs
- 1 teaspoon vanilla extract
- 3 cups cake flour
Instructions
- In a large mixing bowl, combine the softened cream cheese, sour cream, softened butter, and sugar.
- Blend together.
- Blend for about 7 minutes until the mixture is smooth and creamy.
- Add the eggs one at a time.
- Mix well after each addition.
- Stir in the vanilla extract.
- Gently fold in the cake flour.
- Fold until just combined.
- Preheat your oven to 300°F (150°C).
- Pour the batter into a greased cake pan.
- Bake for about 1 hour and 30 minutes.
- Bake until a toothpick comes out clean.
- Let the cake cool in the pan.
- Transfer to a wire rack to cool completely.
- Slice the cake.
- Enjoy.
Serving ideas
This cake is lovely on its own, but here are a few simple pairings that make it feel like a full treat.
- Fresh fruit: sliced strawberries, blueberries, or a mixed berry bowl add bright acidity that complements the cake’s richness.
- Whipped cream or a dollop of lemon curd: a light cloud of cream or a spoonful of something citrusy brings balance.
- A scoop of vanilla ice cream: warm or room-temperature slices with ice cream turn this into a casual dessert for a cozy evening.
For drinks, a pot of freshly brewed coffee or a cup of mild black tea brings out the cake’s vanilla notes. If you want something bright, try a glass of iced tea with a lemon wedge; it will cut through the richness and refresh the palate.
While planning a dessert spread, you might consider adding a citrus accompaniment — for instance, pairing with creamy orange ricotta cheesecake bars for a contrasting flavor that guests will enjoy.
Storing this recipe
This cake keeps well in the refrigerator. Wrapped tightly in plastic wrap or stored in an airtight container, it will stay moist for up to 5 days. If you prefer to freeze slices, wrap each slice in plastic wrap and then place them in a freezer-safe bag; frozen slices will hold up for up to 3 months. Thaw overnight in the refrigerator before serving, and bring to room temperature for the best texture.
To reheat, a gentle warm-up in a low oven (about 300°F) for 10–15 minutes will refresh slices without drying them out. For single slices, a quick 10–15 second zap in the microwave can make the cake tender again; watch carefully to avoid overheating, which can dry out the crumb.
Helpful tips
Temperatures and patience matter. Take time to bring the cream cheese, butter, sour cream, and eggs to room temperature before you begin. Softened ingredients blend together smoothly and you avoid lumps in the batter. If you skip this step, the cream cheese can stay lumpy and you’ll be tempted to overbeat to smooth it out, which can affect texture. When you cream the fats and sugar, aim for smooth and consistent — that glossy batter is your cue to move on.
Measure flour carefully. Cake flour gives you the tender crumb the recipe promises, but flour is easy to over-measure. Spoon the cake flour into your measuring cup and level it off with a knife rather than scooping directly into the bag. If you accidentally over-measure, the batter will be thicker and the cake can turn out dense and dry. Keep the folding gentle when you add flour — fold until you see no streaks, then stop.
Watch the bake, not the clock. Oven temperatures vary, so rely on visual cues and a toothpick test more than time alone. The cake should be set at the edges and slightly jiggly in the center when you gently shake the pan. A toothpick in the center should come out clean or with a few moist crumbs — not batter. If the top is browning too much before the center sets, loosely tent foil over the pan and continue baking. Let the cake cool gradually in the pan; a rush to move it can cause cracks or sinkage.
Common mistakes include overbeating after the eggs are added, which can incorporate too much air and cause the cake to rise and then fall. Folding too aggressively with the flour will toughen the crumb. And baking too hot will create a dry crust and uneven center. Stick to low and slow, mind your temperatures, and treat the batter gently — those small practices lead to a reliably tender cake every time.
Recipe variations
- Citrus ribbon: Add 1 tablespoon of lemon or orange zest to the batter for a bright lift that pairs beautifully with fresh berries on top.
- Almond twist: Replace 1/2 teaspoon of vanilla with 1/2 teaspoon almond extract and sprinkle slivered almonds over the top before baking for a nutty note.
- Berry swirl: Fold through 1/2 cup of lightly mashed raspberries or blueberry compote into the batter in two or three places, creating streaks of fruit without overwhelming the cake.
Frequently asked questions
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, you can substitute all-purpose flour, but the cake may be slightly more dense. If using all-purpose, remove 2 tablespoons per cup to approximate cake flour’s lighter protein content.
Q: Can I make this in a springform pan like a cheesecake?
A: You can, but the baking time may change. A springform will give a taller cake and may need additional time at the same low temperature. Watch for a clean toothpick.
Q: How do I prevent the cake from cracking on top?
A: Bake at a low temperature and avoid overmixing air into the batter. Let the cake cool gradually in the pan before unmolding.
Q: Can I halve the recipe?
A: Yes. Use a smaller pan and reduce baking time, checking doneness periodically with a toothpick.
Conclusion
This easy-to-make, deeply comforting dessert has a way of making simple moments feel special; if you want a reference for another rich cream-cheese-forward cake, you can see a lovely version at Cream Cheese Cake – 12 Tomatoes. The Easiest Cream Cheese Cake will be the one you reach for when you want a dependable, tender dessert that invites conversation and seconds.
Print
The Easiest Cream Cheese Cake
- Total Time: 105 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A warm, dense cake with a creamy texture and a subtle tang from cream cheese and sour cream, perfect for casual gatherings and celebrations.
Ingredients
- 1 cup cream cheese, softened
- 1 cup sour cream
- 4 sticks butter, softened
- 3 cups sugar
- 7 large eggs
- 1 teaspoon vanilla extract
- 3 cups cake flour
Instructions
- In a large mixing bowl, combine the softened cream cheese, sour cream, softened butter, and sugar.
- Blend together for about 7 minutes until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gently fold in the cake flour until just combined.
- Preheat your oven to 300°F (150°C).
- Pour the batter into a greased cake pan.
- Bake for about 1 hour and 30 minutes until a toothpick comes out clean.
- Let the cake cool in the pan before transferring to a wire rack to cool completely.
- Slice the cake and enjoy.
Notes
This cake pairs well with fresh fruit, whipped cream, or vanilla ice cream. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American