Oh my lord, so delicious and rich! What a keeper!

This recipe makes a moist, tender Cream Cheese Cake, baked in a 9×13 inch pan, featuring a subtle tang from the cream cheese and sour cream. It is topped with a classic, rich, and tangy homemade cream cheese frosting.

Cream Cheese Cake

Ingredients:

How To Make Cream Cheese Cake:

1. Step 1: Prep and Preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
2. Step 2: Dry Ingredients: In a large bowl, whisk together all the dry ingredients for the cake: flour, sugar, baking powder, baking soda, and salt.
3. Step 3: Wet Ingredients: In a separate bowl, combine the wet ingredients: eggs, vegetable oil, sour cream, vanilla extract, and softened cream cheese (8 ounces). Beat them all together with an electric mixer until smooth and creamy.
4. Step 4: Combine Wet and Dry: Slowly add the wet ingredients to the dry ingredients in your large bowl. Mix them together until just combined. Be careful not to overmix.
5. Step 5: Bake the Cake: Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes. Insert a toothpick in the center to ensure it comes out clean before taking the cake out.
6. Step 6: Cool Completely: Let the cake cool completely in the pan on a wire rack before frosting it.
7. Step 7: Make the Frosting: In a separate bowl, cream together the softened cream cheese (4 ounces) and butter until light and fluffy. Gradually add the powdered sugar and vanilla extract while mixing until smooth. If the frosting is too thick, add milk one tablespoon at a time until it reaches your desired spreading consistency.
8. Step 8: Frost and Enjoy! Spread the frosting evenly over the cooled cake. Slice, serve, and enjoy!