FAQ

Can I use low-fat cream cheese? Using full-fat cream cheese is recommended for the correct texture and moisture content. Low-fat varieties may alter the density and richness of the final cake.

Is this the same as cheesecake? No, this is a butter cake that includes cream cheese in the batter. It has a lighter, cake-like crumb compared to the dense, custard-like texture of a traditional cheesecake.

Why are room temperature ingredients important? Room temperature ingredients emulsify better, creating a smoother, more homogeneous batter that traps air and results in a better rise and finer texture.

You Must Know

Ensuring all dairy ingredients (cream cheese, butter, eggs, milk) are at room temperature is critical for achieving a smooth, lump-free batter that bakes evenly. Do not overmix the batter after adding the flour, as this will develop gluten and result in a tough, dense cake. Properly measuring the flour by spooning it into the measuring cup and leveling it off is essential for accuracy.

Storage Tips

Once cooled, the unfrosted cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days. For longer storage, refrigerate the  cake in an airtight container for up to 5 days due to the dairy content. This cake can be frozen for up to 3 months. Wrap the cooled cake tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.