If you’ve been following our recipes for very long then you’re probably already aware that we are big cream cheese fans. It’s rich, it’s creamy, and it adds a sinfully delicious flavor to so many different dishes. We’ve made plenty of baked goods with cream cheese in the past, but never a light and airy cake that included it in the batter. Once the idea hit, I knew I had to start testing it out immediately. A few trials later, I present to you the ultimate Cream Cheese Cake.


1 (8 oz) package cream cheese, room temperature
3/4 cup vegetable oil
2 cup granulated suga
3 eggs
1 ½ teaspoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 ½ teaspoon salt
1 ¼ cup buttermilk

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