Classic Cream Cheese Cake with Creamy Vanilla Frosting

A moist, tender cake swirled with rich cream cheese and topped with a luxuriously smooth frosting—this 9×13-inch dessert is pure comfort in every bite. With a soft crumb, subtle tang, and just the right amount of sweetness, it’s the kind of homemade treat that disappears fast at potlucks, family dinners, or afternoon tea.

Why You’ll Love This Recipe

This isn’t just another sheet cake—it’s elevated simplicity. The cake base is light and fluffy, but packed with the creamy richness of real cream cheese baked right into the batter. Then it’s crowned with a silky, cloud-like frosting that melts in your mouth. It’s easier than a layer cake, feeds a crowd, and tastes like you spent hours baking.

Perfect for:

• Birthday celebrations
• Church suppers and holiday gatherings
• Make-ahead desserts (tastes even better the next day!)
• Freezer-friendly treats

Ingredients

For the Cake

• 2 cups (240g) all-purpose flour, spooned & leveled
• 1½ cups (300g) granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs, room temperature
• ¾ cup (180ml) vegetable oil (or canola oil)
• 1 cup (240g) full-fat sour cream, room temperature
• 2 tsp pure vanilla extract
• 8 oz (225g) cream cheese, softened to room temperature

For the Frosting

• 4 oz (115g) cream cheese, softened
• 4 tbsp (½ stick / 56g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 1 tsp vanilla extract
• 1 tbsp milk (plus more as needed for consistency)

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking pan and dust with flour—or line with parchment paper for easy removal.

2. Mix Dry Ingredients

In a medium bowl:

• Whisk together flour, sugar, baking powder, baking soda, and salt until no lumps remain.

3. Blend Wet Ingredients

In a large bowl using a hand mixer or stand mixer:

• Beat eggs, oil, sour cream, vanilla, and softened cream cheese on medium speed 2–3 minutes, until completely smooth and creamy.

4. Combine Wet & Dry

• Gradually add dry ingredients to wet mixture in 2–3 parts, mixing on low speed just until combined.

5. Bake to Perfection

• Pour batter into prepared pan and spread evenly with an offset spatula.
• Bake 30–35 minutes, until golden and a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).

Let cool in pan on a wire rack 15 minutes, then cool completely before frosting.

6. Make the Frosting

In a large bowl:

• Beat softened cream cheese and butter until smooth (~1 minute).
• Add sifted powdered sugar, vanilla, and 1 tbsp milk.
• Beat on low, then increase to high speed until light, fluffy, and spreadable.
  

  ✅ Add extra milk, ½ tsp at a time, if too thick.

7. Frost & Serve

• Once cake is completely cool, spread frosting evenly over the top.
• Use a knife or spatula to create swirls for a bakery-style finish.

Slice and serve at room temperature.

You Must Know

• Use full-fat dairy —low-fat versions may curdle or thin out.
• Room-temp ingredients blend smoothly —cold cream cheese leads to lumps.
• Don’t overmix the batter —stir only until combined for a soft crumb.
• Sift powdered sugar —prevents lumps in frosting.
• Tastes even better the next day! Flavors meld beautifully overnight.

Storage Tips

• Store covered in the fridge for up to 4 days (frosting holds best chilled).
• Bring to room temp before serving for best texture.
• Freeze unfrosted cake layers up to 3 months: Wrap tightly and thaw overnight. Frost when ready.
• Frosted cake can be frozen—but wrap very well to prevent drying.

Ingredient Substitutions

Serving Suggestions

• Pair with coffee, tea, or cold milk.
• Serve with fresh berries or pineapple chunks.
• Great for dessert tables, baby showers, or weekend brunches.
• Double the batch and freeze one layer for later.

Cultural Context

Inspired by American church-basement cakes and mid-century home baking, this recipe honors tradition with a modern twist. Found on picnic tables, birthday spreads, and family kitchens alike, it’s more than dessert—it’s memory, warmth, and generosity in every bite.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want a layered look? Bake in two 9-inch pans and stack with frosting between.
• Make ahead: Batter can be poured into pan and refrigerated overnight. Bake fresh in the morning.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use Cool Whip instead of making frosting?
A: Yes—but homemade tastes richer and holds shape better.

Q: Why did my cake sink in the middle?
A: Likely underbaked or overmixed. Check doneness with a toothpick and avoid over-stirring.

Q: Is this gluten-free?
A: Only if using certified GF flour blend. Always verify labels.

Q: Can I make cupcakes instead?
A: Absolutely! Fill lined muffin cups ¾ full. Bake at 350°F for 18–22 minutes.

Q: Can I pipe the frosting?
A: Yes! Chill frosted cake briefly to set, then pipe additional swirls on top.

Allergy Information

Contains: dairy (cream cheese, sour cream, butter), eggs, wheat.
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on pre-made ingredients and extracts.

Nutrition Facts (Per Slice – Approximate)

Based on 12 servings

• Calories: 380
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 50g
• Fiber: 1g
• Sugar: 32g
• Protein: 5g
• Sodium: 320mg

This cake doesn’t shout. It sits quietly on the counter, soft and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with cream, soul, and someone who says, “Let’s make it together.”