Some cakes are for showing off. This one is for showing up. It’s the dessert that appears on church basement tables and holiday dessert spreads, the one everyone quietly hopes has been brought again. A tender, buttery crumb, rich with cream cheese in the batter itself, and then—almost extravagantly—topped with a thick, tangy cream cheese frosting. It’s a two-layer cream cheese situation, and it is glorious. This cake doesn’t need fancy decorations or complicated techniques. It just needs a 9×13 pan, a little patience while it cools, and the kind of people who appreciate a classic.
Serve this cream cheese cake straight from the refrigerator, cut into generous squares. It’s rich enough to stand alone, but a cup of hot coffee or a cold glass of milk is the perfect companion. For a little extra flourish, a handful of fresh berries on the side or a light dusting of powdered sugar over the top makes it feel company-ready. This is the kind of cake that keeps well, travels well, and disappears fast—so you might want to hide a piece for yourself before setting it out.
Cream Cheese Cake
*Serves 12-15*
Ingredients
For the Cake:
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1 (8 oz) package cream cheese, softened
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¾ cup vegetable oil
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2 cups granulated sugar
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3 large eggs
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1½ teaspoons vanilla extract
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3 cups all-purpose flour
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1 tablespoon baking powder
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1½ teaspoons salt
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1¼ cups buttermilk
For the Frosting:
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1 cup butter, softened
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1 (8 oz) package cream cheese, softened
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2 teaspoons vanilla extract
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½ teaspoon salt
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4 to 5 cups powdered sugar
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