This Easiest Cake to Make combines the creaminess of cream cheese and sour cream with the buttery richness of a classic pound cake. With just a few simple steps, you’ll have a moist, dense cake that’s perfect on its own or as a base for your favorite toppings. Whether for a special occasion or an everyday treat, this recipe is as effortless as it is delicious.
Why You’ll Love This Recipe
- Incredibly Simple: Straightforward ingredients and instructions.
- Rich and Moist: The perfect blend of cream cheese, sour cream, and butter for a luscious texture.
- Versatile: Enjoy it plain, with powdered sugar, or topped with fresh fruit, glaze, or whipped cream.
- Perfect for Any Occasion: Works as a snack cake, dessert, or even a breakfast treat.
Ingredients
- 1 cup cream cheese, softened
- 1 cup sour cream, softened
- 4 sticks (2 cups) butter, softened
- 3 cups granulated sugar
- 7 large eggs
- 1 teaspoon vanilla extract
- 3½ cups cake flour
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 300°F (150°C). Grease and flour a large bundt pan or a 9×13-inch baking pan to prevent sticking.
Step 2: Cream the Base
- In a large mixing bowl, combine the cream cheese, sour cream, butter, and sugar.
- Using an electric mixer, beat the mixture on medium speed for about 7 minutes, or until it is light, fluffy, and well combined.
Step 3: Add the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
- Mix in the vanilla extract.
Step 4: Incorporate the Flour
- Gradually add the cake flour, mixing on low speed just until combined. Avoid overmixing to maintain a tender texture.
Step 5: Bake the Cake
- Pour the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Allow the cake to cool in the pan for about 15 minutes.
- Transfer to a wire rack to cool completely before slicing and serving.
Kitchen Equipment Needed
- Mixing bowl
- Electric mixer
- Bundt pan or 9×13-inch pan
- Wire rack
Serving and Storage Tips
Serving Suggestions
- Serve plain for a classic dessert.
- Dust with powdered sugar for a simple finish.
- Top with fresh berries and whipped cream for a fruity twist.
- Drizzle with a glaze made from powdered sugar and milk or lemon juice for added sweetness.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 1 week. Bring to room temperature before serving.
- Freezer: Wrap the cake tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations
- Lemon Delight: Add 2 tablespoons of lemon zest and replace the vanilla extract with lemon extract.
- Chocolate Swirl: Swirl in melted chocolate before baking for a marble effect.
- Nutty Flavor: Fold in 1 cup of chopped pecans or walnuts for added crunch.
- Spiced Cake: Add 1 teaspoon of cinnamon or nutmeg for warm, cozy flavors.
Helpful Notes
- Use room-temperature ingredients for the smoothest batter and even baking.
- Beat the sugar and butter mixture thoroughly for a fluffy, light crumb.
- Let the cake cool completely before slicing to prevent crumbling.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use pure vanilla extract for the best flavor—it makes a big difference in simple recipes.”
- Chef Mary Berry: “Grease and flour your pan thoroughly to ensure the cake releases easily.”
- Chef Alton Brown: “Don’t skip the step of beating butter and sugar for several minutes—it’s key to a tender cake.”
Frequently Asked Questions
1. Can I use all-purpose flour instead of cake flour?
Yes, but for a lighter texture, substitute 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch per cup.
2. Can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend designed for baking. The texture may vary slightly.
3. Can I add mix-ins like chocolate chips or fruit?
Absolutely! Fold in 1 cup of chocolate chips, diced fruit, or dried cranberries for extra flavor.
4. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready.
5. Can I use this batter for cupcakes?
Yes, this recipe makes excellent cupcakes. Bake at 325°F for 20–25 minutes.
This Easiest Cake to Make is a rich, creamy, and versatile dessert that’s perfect for any occasion. Try it today and enjoy its irresistible flavor and texture!