The Easiest Cream Cheese Cake

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Cream together softened butter, cream cheese, and sugar in a large bowl until light and fluffy.
Add vanilla extract, mixing well.
Add eggs one at a time, beating well after each addition.
Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Begin and end with dry ingredients; mix until just combined.
Pour batter into prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost with your favorite cream cheese frosting (or enjoy plain!).

Lemon Cream Cheese Cake: Add lemon zest and a squeeze of lemon juice to the batter.
Berry Swirl Cream Cheese Cake: Gently swirl in fresh berries before baking.
Chocolate Chip Cream Cheese Cake: Fold in 1 cup of chocolate chips.

Use almond flour and a keto-friendly sweetener instead of all-purpose flour and granulated sugar. The rest of the recipe remains the same.

Q: Can I make this ahead? A: Yes! Bake a day in advance and store in an airtight container at room temperature.
Q: How to store leftovers? A: Refrigerate for up to three days.
Q: Can I freeze it? A: Yes! Wrap tightly in plastic wrap and freeze in a freezer-safe container for up to three months.

Drizzle cooled cake with a cream cheese glaze (powdered sugar, cream cheese, vanilla).
Serve with whipped cream and fresh berries.

Enjoy your delicious, easy cream cheese cake!