cream cheese sponge cake

Another day, another cake. I had a packet of cream cheese in the fridge that was crying out to be baked into something. Or maybe the truth was that I was feeling a little grumpy with a cold and had nothing for morning tea. I searched the internet for a sponge cake baked with cream cheese. And I found lots of american recipes for Cream cheese pound cake which is baked in a ring tin. Unfortunately I don’t have a ring tin or bundt pan. So I decided to make the recipe lighter with self raising flour and bake in a large flat tin
so light and lovely
And despite taking that gamble it was a lovely cake. Lighter than the pound cake would have been, cooked in less time and absolutely delicious. Now don’t freak out over the quantities of….ahem……fats in the recipe aka butter and cream cheese. There is a lot of cake to go around with this recipe and it tastes so light you’d never know.375g butter, softened

250g cream cheese, softened
3 cups caster sugar
2 cups self raising flour, sifted
1 cup plain flour, sifted
6 eggs
1 tablespoon vanilla paste (or extract/essence)

before the oven

Cream butter and cream cheese until smooth then gradually add in sugar and beat until light and fluffy. This doesn’t take long but you do need to scrape down the bowl once or twice. Now add in your eggs two at a time. Beat gently after each addition. Add in vanilla and beat a couple of seconds. Add the flour one cup at at time and beat after each addition.

straight out of the oven

Spread into lined large rectangular cake tin. Now I think I had a few air bubbles in there so smooth out the mixture in the tray and tap tray gently on your bench if you want to remove any air bubbles. Bake in 160 degree oven for about 50-60 minutes until the top of your cake is a nice golden colour and a knife comes out  clean. Lift out by baking paper and cool on rack. Cut and serve. I  think this would be delicious with a serve of berries or a dollop of cream. Or both.

sliced and off to a partyAnd just remember to forget the amount of butter! OK?


  1. It sounds absolutely delicious. I’d just better find a week to make it when I can forget being diet-good! x

  2. Oh yum! Good luck at mathilda’s today Corrie. X

  3. Sounds lovely….I mean yummy!

  4. I am always amazed at people’s baking skills. Just throwing something together – tweaking etc – amazing! You are VERY clever x

  5. Beautiful texture! Looks delicious :)

  6. I have to say that cream cheese pound cake (with fresh strawberry sauce!) is possibly my favourite cake, but your ‘light’ version looks great, too!

  7. YUM!!! That looks so good! When it comes to cakes, the more butter the better it is I say 😉 I’ll definitely be giving that a try soon. One of my favourite recipes using cream cheese is marbled brownie & cheesecake slice – it’s always a hit in our house :)

  8. Looks and sounds gorgeous x

  9. Looks utterly decadent, without being TOO over the top. I think I could eat a truck load of this cake… butter and cream cheese, not a worry! ;o)
    I am loving all your recipes of late, thanks for sharing Corrie xo

  10. I have never heard of a pound cake with cream cheese in it. I’m going to give this one a try. I love the simplicity of pound cake.

    I promise I will forget that I am on a diet:)

  11. natasharidzuan says:

    im trying it ths afternoon. wish me luck!:D

    • hi there, quite a few of my readers have made this cake with great success. Do you have caster sugar like we do for cooking? oven temps all the same? cream cheese being the Philadelphia cream cheese not cream? Just checking a few things with you as I always test my recipes first:)

  12. Sania Musa Kırlı says:

    Asking whu not use baking powder?thanks.just confiuos.

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