When you’re craving something sweet and creamy, there’s nothing quite like The Easiest Cream Cheese Cake! This delightful dessert is rich, moist, and perfect for any occasion. Whether you’re celebrating a special event or just want a tasty treat after dinner, this cake is sure to impress.
Why make this recipe
This recipe is super simple to follow, even for beginners! You won’t need any fancy skills or tools, just your mixing bowl and a whisk. It’s a fantastic way to share a homemade dessert with family and friends. Plus, it’s made with common ingredients that you probably already have in your kitchen. Trust me, everyone will love it!
How to make The Easiest Cream Cheese Cake
Ingredients:
1 cup cream cheese,
1 cup sour cream,
4 sticks butter,
3 cups sugar,
7 eggs,
1 tsp vanilla extract,
3 1/2 cups cake flour
Directions:
Blend cream cheese, sour cream, butter, and sugar for 7 minutes. Add eggs one at a time, then stir in vanilla. Fold in cake flour. Bake at 300°F for 1 hour 30 minutes. Let it cool, slice, and enjoy.
How to serve The Easiest Cream Cheese Cake
This cake is delicious on its own, but you can also dress it up! Serve it with a scoop of ice cream or a dollop of whipped cream on top. Fresh berries also make a lovely topping, adding a pop of color and flavor.
How to store The Easiest Cream Cheese Cake
Once your cake has cooled, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to bring it to room temperature before serving for the best taste!
Tips to make The Easiest Cream Cheese Cake
- Make sure your cream cheese and butter are softened to room temperature for smooth mixing.
- Measure your flour carefully to avoid a dense cake.
- Don’t skip the cooling step! Letting it cool helps the flavors set and makes it easier to slice.
Variation (if any)
Feel free to add some chocolate chips, nuts, or lemon zest to the batter for some extra flavor. You can also switch out the sour cream for Greek yogurt for a slightly different taste!
FAQs
Q1: Can I use low-fat cream cheese or sour cream?
A1: Yes, you can use low-fat versions, but the texture may be slightly different.
Q2: Can I freeze this cake?
A2: Absolutely! Wrap it tightly in plastic wrap before freezing. It’ll stay good for about 2 months.
Q3: How can I tell if my cake is done?
A3: A toothpick inserted into the center should come out clean when the cake is fully baked.