This Rich and Creamy Cheese Cloud Cake is soft, silky, and full of melt-in-your-mouth texture that’s somewhere between a cheesecake and a sponge cake. It’s the kind of dessert I turn to when I want something elegant yet incredibly comforting. With a mild tang from the cream cheese and a pillowy crumb, every bite feels indulgent but light.
Why You’ll Love This Recipe
I love this cake because it strikes the perfect balance between rich and airy. It’s not too sweet, making it ideal for pairing with fruit, powdered sugar, or even a drizzle of chocolate. Whether I’m baking for a special occasion or just want a cozy treat with tea or coffee, this cake always hits the mark. It’s also a great make-ahead dessert, as the texture gets even better after chilling.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cream cheese, softened
- Unsalted butter, softened
- Granulated sugar
- Eggs
- All-purpose flour
- Cornstarch
- Baking powder
- Milk
- Vanilla extract
- Lemon juice (optional, for brightness)
- Salt
directions
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I preheat the oven to 325°F and grease a round springform pan or line it with parchment paper.
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In a large bowl, I beat the cream cheese and butter until smooth and fluffy.
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I add sugar gradually, mixing well until the mixture is light and creamy.
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I beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
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I stir in the milk, vanilla extract, and lemon juice if using.
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In a separate bowl, I whisk together the flour, cornstarch, baking powder, and salt.
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I gently fold the dry ingredients into the wet mixture until smooth and lump-free.
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I pour the batter into the prepared pan and tap it lightly to release air bubbles.
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I bake for 50–60 minutes, or until the top is golden and a toothpick comes out clean.
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I let the cake cool completely, then chill it for at least 2 hours before slicing for the best texture.
Servings and timing
This recipe yields 8 to 10 servings and takes about 1 hour and 20 minutes total, including baking time. It’s best chilled, so I usually prepare it ahead and let it rest in the fridge.
Variations
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I swirl in raspberry or blueberry jam before baking for a fruity twist.
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For a chocolate version, I add cocoa powder and chocolate chips to the batter.
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Sometimes I top it with whipped cream and fresh berries for a light, elegant finish.
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I use almond extract instead of vanilla for a unique, nutty flavor.
storage/reheating
This cake stores well in the fridge for up to 5 days. I keep it covered to prevent it from drying out. It’s best served cold or at room temperature, and there’s no need to reheat. I don’t recommend freezing it, as the texture can change.
FAQs
Is this cake the same as cheesecake?
Not quite. It has cream cheese like cheesecake, but it’s much lighter and more cake-like in texture—like a cross between a sponge cake and a cheesecake.
Can I use low-fat cream cheese?
I’ve tried it, and while it works, the texture is richer and creamier with full-fat cream cheese.
Do I need to use a water bath?
No water bath is necessary for this version, but if I want a super smooth top and extra moisture, I can bake it with a pan of hot water on a lower rack.
What if I don’t have cornstarch?
I can replace it with more flour, but the cornstarch helps keep the cake tender and soft.
Can I add toppings?
Absolutely. I often dust it with powdered sugar, top it with lemon glaze, or serve it with fruit compote.
Conclusion
This Rich and Creamy Cheese Cloud Cake is the kind of dessert I come back to when I want something simple, elegant, and full of flavor. It’s rich but not heavy, sweet but not overpowering, and perfect for any occasion—from birthdays to quiet evenings at home. Once I make it, I always find myself reaching for a second slice.
Print
Rich and Creamy Cheese Cloud Cake
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 20 minutes (plus chilling)
- Yield: 8–10 servings
- Category: Dessert, Cakes, Baked Goods
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Rich and Creamy Cheese Cloud Cake is a dreamy dessert that combines the lightness of sponge cake with the richness of cheesecake. With a silky cream cheese base, pillowy crumb, and just the right amount of sweetness, it’s the perfect make-ahead treat for any occasion. Elegant, comforting, and delightfully soft—this cake melts in your mouth.
Ingredients
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 3/4 cup granulated sugar
- 4 large eggs
- 3/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F. Grease a springform pan or line with parchment paper.
- In a large bowl, beat cream cheese and butter until smooth and fluffy.
- Gradually add sugar, beating until light and creamy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in milk, vanilla, and lemon juice (if using).
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gently fold the dry mixture into the wet ingredients until smooth and combined.
- Pour batter into prepared pan, tapping to remove air bubbles.
- Bake for 50–60 minutes or until golden and a toothpick comes out clean.
- Let cool completely, then refrigerate for at least 2 hours before slicing.
Notes
- Swirl in fruit jam (like raspberry or blueberry) before baking for added flavor.
- Add cocoa powder and chocolate chips for a chocolate twist.
- Almond extract can replace vanilla for a nutty variation.
- Best served chilled with fresh berries, whipped cream, or a dusting of powdered sugar.
- No water bath needed, but a pan of hot water on the lower oven rack helps create a smooth top.
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