Breakfast Cream Cheese Snack Cake
Start your day on a sweet note with this irresistible Breakfast Cream Cheese Snack Cake—a soft, buttery cake layered with a luscious cream cheese filling that’s perfectly tangy and sweet, thanks to a hint of lemon juice. This easy-to-make treat combines classic pantry staples like all-purpose flour, sugar, and vanilla extract for an indulgent yet homey flavor, while the creamy, velvety center elevates it to bakery-worthy status. With just 20 minutes of prep and a quick 35-minute bake, this snack cake is ideal for weekend brunches, coffee breaks, or a delightful grab-and-go breakfast option. Serve it at room temperature or chilled for a melt-in-your-mouth experience, and don't forget to store any leftovers in the fridge—if there are any!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup whole milk
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.
In a large mixing bowl, cream the softened butter with an electric mixer until smooth. Add 2 eggs, one at a time, and beat well after each addition.
Mix in 1 teaspoon of vanilla extract, followed by the milk. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Spread half of the batter evenly into the prepared baking pan and set aside.
In another bowl, beat the softened cream cheese until smooth. Add powdered sugar, the remaining egg, lemon juice, and 1 teaspoon of vanilla extract. Beat until creamy and well combined.
Spread the cream cheese mixture evenly over the batter in the pan.
Carefully dollop the remaining half of the cake batter over the cream cheese layer and gently spread it out as evenly as possible.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan on a wire rack before slicing.
Serve at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 472.0 g | 172% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 278.2 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 596 mg | 46% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
