Yield: 12–15 Servings
Ingredients:
2 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 tablespoons vanilla extract
8 oz cream cheese, melted
For the Icing:
4 oz softened cream cheese
4 tablespoons softened unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk (or more to achieve desired consistency)
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
In another bowl, use a mixer to blend the cream cheese, eggs, sour cream, vanilla extract, and vegetable oil until smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Pour the batter into the prepared baking dish and use a spatula to level the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before icing.
To Make the Icing:
In a medium bowl, cream together the softened cream cheese and butter.
Gradually add the powdered sugar and vanilla extract while mixing. If the icing is too thick, add a tablespoon of milk at a time until the desired consistency is reached.
Once the cake is cooled, spread the icing evenly on top. Slice and enjoy!
Tips and Variations:
Add a teaspoon of lemon zest to the batter for a fresh twist.
Stir a teaspoon of cinnamon into the frosting for a fall-inspired flavor.
If short on time, use store-bought frosting, but homemade makes a significant difference.
Store the cake in the fridge if not serving immediately, as the cream cheese icing softens at room temperature.
This Cream Cheese Cake is perfect for any occasion, offering a delightful touch to potlucks, family gatherings, or a weekend treat. Enjoy!