Ingredients
Cake Batter
Filling
Instructions
Step 1
Make the Batter
Step 2
Prepare the Filling
Step 3
Assemble and Bake
Servings
Equipment
You'll need at least two medium-sized bowls β one for the batter and one for the cream cheese filling. Ensure they're clean and dry for the best results.
This will save you tons of time and energy, making the sugar and eggs perfectly fluffy. A stand mixer works even better!
Essential for folding in the flour mixture gently without deflating the batter.
For creating the filling grid patterns. If you donβt have a piping bag, a Ziploc bag with a corner cut off will do the trick.
A 9-inch round or square cake pan works great. Make sure to grease it well to avoid sticking.
Variations
Faq
- Why is my cake not rising properly?
Ensure you're using fresh baking powder and properly beat the eggs and sugar until light and fluffy. Also, avoid overmixing once the flour is added.
- How do I prevent the cake from sticking to the pan?
Grease the pan well with butter or use a non-stick cooking spray. Adding a layer of parchment paper also helps release the cake easily.
- Can I add other flavors to the filling?
Absolutely! Feel free to add a touch of lemon zest, a splash of almond extract, or even crushed fruit to the filling for a tasty twist.
- My filling is not smooth. What did I do wrong?
Ensure the cream cheese is at room temperature before mixing, and beat thoroughly to avoid lumps. Sifting the powdered sugar can also help achieve a smoother texture.
- Can I make this cake in advance?
Yes, you can! Bake the cake and let it cool completely, then store it in an airtight container. It keeps well for up to 3 days at room temperature or can be refrigerated for a longer shelf life.
- Whatβs the best way to store leftover cake?
Store leftovers in an airtight container. If youβre storing it for more than a day or two, refrigeration is recommended. Just bring it to room temperature before serving for the best taste.