Cream Cheese Sour Cream Cake

This rich and moist Cream Cheese Sour Cream Cake combines the tanginess of cream cheese and sour cream with the buttery goodness of a tender cake. It’s perfect for any occasion, whether it’s a celebration or a cozy afternoon treat.

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Yield

Serves 12–14

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Ingredients

For the Cake

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract

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For the Glaze 

• 1 cup powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract

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Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 10-inch bundt pan or a 9x13-inch baking pan.

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Step 2: Prepare the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

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Step 3: Cream the Butter, Cream Cheese, and Sugar

1. In a large bowl, use a hand mixer or stand mixer to beat the butter and cream cheese together until smooth and creamy, about 2–3 minutes.
2. Gradually add the sugar and beat until light and fluffy, another 2 minutes.

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Step 4: Add the Eggs and Vanilla

1. Add the eggs one at a time, mixing well after each addition.
2. Stir in the vanilla extract.

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Step 5: Incorporate the Dry Ingredients and Sour Cream

1. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
2. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.

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Step 6: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 45–55 minutes (for a bundt pan) or 35–40 minutes (for a 9x13-inch pan), or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

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Step 7: Make the Glaze

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
2. Drizzle the glaze over the cooled cake before serving.

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Kitchen Tips

• Bring all ingredients to room temperature for the smoothest batter and best texture.
• For added flavor, stir in 1 teaspoon of almond extract or lemon zest.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

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This Cream Cheese Sour Cream Cake is a crowd-pleaser with its tender crumb and tangy-sweet flavor. Whether you serve it plain or with a glaze, it’s guaranteed to delight!