Imagine a cake so creamy, so luscious, it’s like cheesecake and pound cake had a love child. This ultra-moist, buttery cream cheese cake is simpler than cheesecake but just as indulgent—perfect for birthdays, holidays, or anytime you need a showstopper dessert.

✨ Why You’ll Love It

✅ No water bath needed (unlike traditional cheesecake!)

✅ Ridiculously tender crumb (thanks to cream cheese!)

✅ Customizable flavors (lemon, chocolate, or berry swirl!)

✅ AdSense goldmine (cake recipes = high RPM!)

 

Ingredients (Serves 12)

For the Cake:

 

• 1 (8 oz) block cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 1 ½ cups granulated sugar

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup sour cream (or Greek yogurt)

 

Optional Flavor Twists:

• Zest of 1 lemon + 1 tbsp lemon juice

• ¼ cup cocoa powder (for chocolate version)

• ½ cup swirled berry jam

 

Optional Toppings:

• Fresh berries

• Whipped cream

• Powdered sugar

 

‍ Step-by-Step (No Fancy Skills Needed!)

1. Cream Butter, Cream Cheese & Sugar

 

① Preheat oven to 325°F (165°C). Grease a 9-inch round or square pan.

② Beat cream cheese, butter, and sugar until light and fluffy (~3 mins).

 

2. Add Eggs & Vanilla

① Mix in eggs one at a time, then vanilla.

 

3. Fold in Dry Ingredients

① Whisk flour, baking powder, and salt.

② Alternate adding dry mix and sour cream to the batter.

 

4. Bake to Perfection

① Pour into pan. Bake 50-60 mins until golden and toothpick comes out clean.

② Cool 1 hour before slicing.

 

5. Serve & Enjoy!

️ Top with berries, whipped cream, or a dusting of powdered sugar.

 

Pro Tips for Cake Success

Extra moist? Brush warm cake with simple syrup (equal parts sugar + water, heated).

Chocolate version? Replace ¼ cup flour with cocoa powder.

⏳ Make ahead? Store covered at room temp for 2 days or freeze for 1 month.