Of course! Achieving a perfectly fluffy cream cheese cake is all about technique. This recipe is specifically designed for a light, airy, and moist cake with a pronounced cream cheese flavor—more like a classic cake than a dense cheesecake.
Here is your guide to the ultimate fluffy cream cheese cake.
The Secrets to a Fluffy Cream Cheese Cake:
- Room Temperature Ingredients: This is the #1 rule. Cold ingredients do not incorporate air and will lead to a dense, lumpy batter. Take the cream cheese, butter, and eggs out at least 2 hours before baking.
- Proper Creaming: Beating the butter, cream cheese, and sugar together for a full 5-7 minutes is crucial. This incorporates air, which is the foundation of a fluffy texture.
- Don’t Overmix After Adding Flour: Once the flour is added, mix only until just combined. Overmixing develops gluten, which makes the cake tough.
- Cake Flour: Using cake flour instead of all-purpose gives a more tender and delicate crumb. If you don’t have it, a substitute is provided below.
Recipe: Perfectly Fluffy Cream Cheese Cake
Ingredients:
· 1 ½ cups (300g) granulated sugar
· ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
· 1 (8 oz / 225g) block full-fat cream cheese, softened to room temperature
· 3 large eggs, room temperature
· 1 tbsp vanilla extract
· 2 cups (240g) cake flour (see note below for substitute)
· 2 tsp baking powder
· ½ tsp baking soda
· ½ tsp salt
· ½ cup (120ml) buttermilk, room temperature (or whole milk)
Optional Add-ins:
· Zest of 1 lemon
· 1 cup fresh blueberries or raspberries (tossed in 1 tbsp flour)
Instructions:
- Prep:
· Preheat oven to 325°F (165°C). Grease and flour a 9×13 inch pan or two 9-inch round cake pans. You can also line the pans with parchment paper for easy removal.
· In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Cream Cheese, and Sugar:
· In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and cream cheese together on medium speed until perfectly smooth and combined, about 1-2 minutes.
· Gradually add the sugar with the mixer running. Once all added, increase the speed to medium-high and beat for 5-7 minutes, until the mixture is very light, pale, and fluffy. Scrape down the bowl halfway through. This step is essential for fluffiness.
- Add Eggs and Vanilla:
· Add the eggs one at a time, beating well for about 60 seconds after each addition. Scrape down the sides of the bowl as needed.
· Beat in the vanilla extract (and lemon zest, if using).
- Combine Wet and Dry:
· With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture.
· Mix just until combined after each addition. Do not overmix.
· If adding berries, gently fold them in with a spatula at the end.
- Bake:
· Pour the batter into the prepared pan(s) and spread it evenly.
· Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
· For 9×13 pan: 35-45 minutes
· For 9-inch rounds: 25-35 minutes
· For cupcakes: 18-22 minutes
- Cool:
· Let the cake cool in the pan on a wire rack for 15-20 minutes.
· Then, run a knife around the edges and invert onto the rack to cool completely before frosting.
Cake Flour Substitute:
If you don’t have cake flour, you can make it:
· For every 1 cup of all-purpose flour, remove 2 tablespoons of it and replace with 2 tablespoons of cornstarch.
· For this recipe: Measure 2 cups of all-purpose flour, remove 4 tablespoons, and add 4 tablespoons of cornstarch. Whisk this mixture well before using.
Frosting Pairings:
This fluffy cake pairs beautifully with:
· Cream Cheese Frosting: The classic choice.
· 8 oz cream cheese, ½ cup butter, 3 cups powdered sugar, 1 tsp vanilla. Beat until fluffy.
· Whipped Vanilla Bean Frosting: Lighter and less sweet.
· A simple dusting of powdered sugar.
Pro Tips for Maximum Fluffiness:
· Do NOT use reduced-fat cream cheese. The higher fat content is necessary for structure and moisture.
· Measure your flour correctly. Fluff the flour in the bag, spoon it into your measuring cup, and level it off. Don’t scoop directly from the bag, as this packs in too much flour. For best results, use a kitchen scale.
· Don’t open the oven door during the first ¾ of the baking time. A sudden drop in temperature can cause the cake to fall.
· Check for doneness a few minutes early. Overbaking is the enemy of a moist, fluffy cake.
Enjoy your incredibly light, tender, and flavorful cream cheese cake! It’s perfect for birthdays, celebrations, or any day that calls for a special treat.