Here’s a soft, moist Cream Cheese Vanilla Cake—rich but not heavy, with that classic bakery-style flavor 🍰🤍
Ingredients
Vanilla Cake
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup cream cheese, softened
- 1¾ cups sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup milk
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3½–4 cups powdered sugar
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven
- Preheat to 350°F (175°C)
- Grease and flour two 9-inch round pans (or one 9×13 pan).
- Mix Dry Ingredients
- Whisk flour, baking powder, and salt together. Set aside.
- Cream Butter & Cream Cheese
- Beat butter, cream cheese, and sugar until light and fluffy (3–4 minutes).
- Add Eggs & Vanilla
- Add eggs one at a time, mixing well after each.
- Mix in vanilla.
- Combine
- Alternate adding dry ingredients and milk, beginning and ending with dry.
- Mix just until smooth.
- Bake
- Divide batter evenly into pans.
- Bake 25–30 minutes (9-inch rounds) or 35–40 minutes (9×13).
- Cool completely before frosting.
Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually.
- Mix in vanilla and salt until fluffy.
Tips & Variations
- Extra moist: Replace ½ cup milk with buttermilk.
- Lemon twist: Add 1 tbsp lemon zest.
- Cupcakes: Bake 18–22 minutes.
- Layer cake: Add fruit filling or vanilla pudding between layers.
If you want, I can also give you a super-light bakery-style version, a bundt cake, or a vanilla cake with cream cheese swirl inside 😍
