Cream cheese frosting is a rich, tangy, and ultra-creamy topping that pairs beautifully with a wide range of cakes. Its slight acidity cuts through sweetness, making it a versatile choice for both spiced and fruity cakes. This guide covers the best cake flavors and textures that complement cream cheese frosting, with a classic recipe and tips for perfect results every time.
Ingredients
- For the cake: 2 1/2 cups (300 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- For the frosting: 8 oz (226 g) cream cheese, softened
- 1/2 cup (1 stick, 113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- While the cakes cool, make the frosting: In a large bowl, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar gradually, beating on low speed to avoid a sugar cloud. Once all sugar is incorporated, add the vanilla and salt, then beat on medium-high for 2–3 minutes until fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top and frost the top and sides with the remaining frosting.
- Refrigerate the frosted cake for at least 30 minutes to set the frosting before slicing.
Tips
- Use full-fat cream cheese: Low-fat or whipped cream cheese contains more water, which can make the frosting runny. For the best texture, use block-style full-fat cream cheese.
- Soften ingredients properly: Cream cheese and butter should be at room temperature (about 70°F / 21°C) before beating. Cold ingredients cause lumps.
- Don’t overbeat the frosting: Overbeating can incorporate too much air and make the frosting too soft to hold its shape. Beat just until fluffy.
- Chill before serving: Cream cheese frosting softens at room temperature, so refrigerate the frosted cake for 30–60 minutes before serving to make slicing easier.
Serving Suggestions
This spiced buttermilk cake is delicious on its own, but you can elevate it with a few simple additions. Serve with fresh berries, a drizzle of caramel sauce, or a sprinkle of toasted pecans. For a breakfast-style treat, pair a slice with a hot cup of coffee or chai tea.
Variations
- Carrot cake: Fold 2 cups (260 g) grated carrots and 1/2 cup (60 g) chopped walnuts into the batter before baking.
- Red velvet cake: Use a classic red velvet recipe (with cocoa and buttermilk) and pair with this cream cheese frosting.
- Banana cake: Replace the buttermilk with 1 cup (240 ml) mashed ripe banana (about 2 large bananas) and reduce the sugar to 1 cup (200 g).
- Lemon cream cheese frosting: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the frosting for a bright, citrusy twist.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Because cream cheese frosting is dairy-based, it must be refrigerated if left out for more than 2 hours. To serve, let the cake sit at room temperature for 20–30 minutes to soften slightly. Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months; thaw overnight in the refrigerator before frosting.
Frequently Asked Questions
Can I use this frosting on a chocolate cake?
Yes, cream cheese frosting is a classic pairing with chocolate cake, especially dark or red velvet. The tanginess balances the richness of chocolate.
Why is my cream cheese frosting runny?
This usually happens if the cream cheese is too soft (over 72°F / 22°C) or if you used a low-fat variety. Also, overbeating can warm the mixture. Chill the frosting for 15–20 minutes to firm it up, or add a little more powdered sugar.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly more tender, but it will work well.
How do I prevent the cake from sticking to the pan?
Grease the pans thoroughly with butter or non-stick spray, then dust with flour, tapping out the excess. Alternatively, line the bottoms with parchment paper rounds.
Can I use this frosting for cupcakes?
Absolutely. This recipe makes enough to frost 24 cupcakes with a swirl or 12 with a generous layer. Pipe it on after the cupcakes have cooled completely.
What if I don’t have buttermilk?
Make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to 1 cup (240 ml) of milk, let it sit for 5 minutes, and use as needed.
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- Julie Chrisley French Toast Casserole Recipe
- Kent Rollins French Toast Casserole Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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