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.
