How to prepare Cream Cheese Velvet Cake

Soft, moist, vanilla-scented, and melt-in-your-mouth texture…
A single-layer cake with a big personality

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Ingredients

For the cake:

• 225 g cream cheese (at room temperature, softened)
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 + 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Glaze (optional):
• 1/4 cup powdered sugar
• 1–2 tablespoons milk or cream

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Preparation

1. Preparation:
   Preheat the oven to 350°F (175°C).
   Grease a 9-inch (22–23 cm) springform pan and line the bottom with parchment paper.
2. Prepare the cream cheese base: In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and continue beating until the mixture is light and fluffy.
   3. Eggs:
      Add the eggs one at a time, beating briefly after each addition.
      Stir in the vanilla.
   4. Dry ingredients:
      In a separate bowl, mix the flour, baking powder, and salt.
      Using a spatula or low speed, fold the dry mixture into the wet mixture.
      Do not overmix, just until combined.
   5. Baking:
      Pour the batter into the pan and smooth the top.
      Bake for 30–35 minutes or until a toothpick comes out clean.
      Remove from the oven and let cool completely in the pan.
3. Glaze (optional, for a nice touch):
   Mix powdered sugar + milk to make a runny sauce.
   Drizzle it in a thin line over the cooled cake.

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Tips

• The cream cheese must be at room temperature; if it’s cold, it will leave lumps.
  • For a more aromatic result, you can use a little extra vanilla.
  • The texture of this cake improves when left in the refrigerator overnight.

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Serving Suggestion

Toppings:
Strawberries
Cherry sauce
Chocolate sprinkles
Lightly sprinkled coconut
All go very well with it.

enjoy