Traditional recipes

Cream Cheese Filled Cake recipe

Cream Cheese Filled Cake recipe

  • Recipes
  • Dish type
  • Cake

This moist cake is filled with a sweetened cream cheese and topped with a crunchy nut topping. Enjoy for afternoon tea or for dessert.

64 people made this

IngredientsMakes: 1 26cm tube cake

  • 170g cream cheese, softened
  • 3 tablespoons icing sugar
  • 2 tablespoons lemon juice
  • 250g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 110g butter, softened
  • 200g caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 225ml soured cream
  • 60g finely chopped walnuts
  • 2 tablespoons caster sugar
  • 1/2 teaspoon ground cinnamon

MethodPrep:30min ›Cook:40min ›Extra time:10min cooling › Ready in:1hr20min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm tube cake tin. In a small bowl, beat cream cheese, icing sugar and lemon juice until smooth; set aside.
  2. In a medium bowl, stir together flour, baking powder, bicarbonate of soda and salt; set aside.
  3. In a large bowl, cream together the butter and 200g caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  4. Beat in the flour mixture alternately with the soured cream, mixing just until incorporated. Pour half of batter into prepared tin.
  5. Spoon cream cheese mixture on top of batter to within 1.25cm of tin edge. Spoon remaining batter over filling, spreading to tin edge.
  6. In a small bowl, combine chopped nuts, 2 tablespoons caster sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in tin.
  7. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a serving plate and serve warm.

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Reviews & ratingsAverage global rating:(67)

Reviews in English (57)

by Daphne

The first time I made this the filling was sour. So, I changed the filling to an 8oz. cream cheese, cut the lemon juice to a teaspoon and added 1/2 tsp vanilla. I have had many, many requests for this recipe.-24 Feb 2006


MY GOD! This is to die for! So good, I wouldn't take any to work for the girls to try, I just emailed them the recipe...let them do it themselves!This is going to be a favorite in our home! :0)You'll love it!-01 Oct 2001


this cake was heavenly... very nice texture, and the cream chees filling was great.. a couple of ideas.. double the amount of the filling, and add a little vanilla extract to it.. thanks for the recipe-05 Feb 2003

Easy King Cake Recipe, King Cakes, Making King Cakes

Nothing beats a real New Orleans King Cake! New Orleans is famous for their delicious food, and their King Cakes are no exception. On this site, you&rsquoll find easy King Cake recipes that will make your house smell like a New Orleans bakery, and will make your family dance like they&rsquore the kings of Mardi Gras!

Make your own King Cake today!


Step 1

Combine the milk and butter in a microwave safe bowl and heat until butter is melted.

In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool.

In a small bowl, combine the water and yeast and let foam.
When the milk mixture is cooled a bit, add the eggs and yeast (the point of the cooling is to not kill the yeast, so don’t let it get cold).

With a dough hook, mix in the flour.
(If using a wooden spoon and elbow grease, mix in the flour and then knead on a floured surface until dough is smooth and soft, about 5 to 10 minutes).

Cover and let rise until double in bulk about 1 to 1½ hours.

After rising, punch down and divide in half.

Roll out on a large jelly roll pan to fit the length of the pan and almost the width.

In a bowl, mix the filling ingredients on medium speed.

Spread the filling down the middle of each cake and either fold over the outer halves or cut strips and braid it over the filling…it’s your call.

In a bowl, mix the streusel ingredients with a pastry blender or fork until crumbly.

Cream cheese filled King Cake

Brown Sugar
Instant yeast
Unsalted Butter
16 ounces cream cheese (Room temp)
Whole milk (Room temp)
3 large eggs (Room temp)
Confectioners sugar
Vanilla extract
Butter extract
Purple, Green and gold sugar sprinkles

Tools you’ll need
Baker’s joy non-Stick baking spray
11名 inch baking pan
Rolling pin
Pastry brush
Pastry bag with tip cut off (For filling)
Stand mixer

Preparation of dry and wet ingredients
Step 1- Add 4 cups All purpose flour, 1/2 cup sugar, 1 tablespoons instant yeast, and 1/2 teaspoon salt into your stand mixer bowl.

Step 2- Add 1 cup warm whole milk, 10 tablespoons warm melted unsalted butter, and 2 large eggs (Room temp) Stir with whisk until combined. Set aside.

Making the dough
Step 3- In a stand mixer fitted with the dough hook attachment Add wet ingredients into dry ingredients. Mix on a medium low speed for 4 minutes until combined. If dough still sticks to your hands, add an additional 1/4 cup flour and mix on a medium low speed until combined. Let dough rest for 10 minutes.

Making the Cream cheese and cinnamon sugar filling
Note- You can use any type of filling for your king cake. You can also omit the filling completely from the recipe altogether if you want a regular king cake.

Step 4- Add 12 ounces cream cheese (Room temp), 1/2 cup sugar or confectioners sugar, 1 large egg yolk (Room temp), 2 teaspoons vanilla extract and 1/4 cup all purpose flour into a medium sized bowl. Stir with whisk until combined. Set aside.

Step 5- Add 1/2 cup sugar, 2 tablespoons brown sugar, and 2 tablespoons cinnamon into a small bowl. Stir until combined. Set aside.

Kneading and shaping dough
Step 6- Flour the surface of your table. Add dough on to table. Knead 10 times and shape dough into a small rectangle. Roll dough into a 30 inch wide by 15 inch rectangle.

Step 7- Cut 3 strips going down the length of the dough. Each strip should be 5 inches wide.

Note- Careful not to add any butter, cinnamon sugar or filling on to the edges of the strips. If you do it will prevent the dough from sealing properly.

Step 8- Melt 1/2 stick unsalted butter, brush butter generously on to each strip of dough using a pastry brush. Sprinkle entire contents of cinnamon sugar mixture on to all 3 strips of dough. Add cream cheese filling into piping bag with tip removed. Pipe filling on to each strip of dough.

Step 9- Roll each strip carefully toward you like a jelly roll. Press edges together with your fingers.

Braiding your king cake
Notes- The strip of dough on the far left or right side of the middle strip of dough always crosses over the middle strip of dough to the other side.

Demonstration below.
Step 10- Take the strip that is on the far left and cross it over the middle strip on to the right side.

Take the strip that is on the far right and cross it over the middle strip on to the left side

Repeat this step until the entire king cake is braided.

Once braided. Take both ends of Braided king cake dough and braid it together.

Rising of the dough and baking your King cake

Step 11- Spray baking pan with non stick baking spray. Place braided King cake dough into baking pan. Cover with towel and place in a warm spot for 1 hour and 30 minutes.

Preheat oven to 400 degrees (Light coated pans), or350 degrees (Dark coated pans)

Step 12- Place into a preheated 400 degrees (Light coated pans) 350 degrees (Dark coated pans) for 20 minutes. Once done remove cake out of oven. Let cool until it is warm for 1 hour.

Making the King cake icing
Step 13- In a small bowl, add 2 cups confectioners sugar, 3 tablespoons warm melted unsalted butter , 3 tablespoons warm whole milk, 1 teaspoon vanilla extract and 1/2 teaspoon butter extract. Stir until smooth.

Decorating your King Cake
Step 14- Spread icing on top of king cake as even as possible. Once done sprinkle purple, green and gold sugar sprinkles on top of King cake. Let icing set for 15 minutes before serving.

Note- You can take a plastic king cake baby and insert it underneath the king cake.

Storage- Place king cake on a cake pad. Add the king cake into a large clear plastic bag. Cake can be stored at room temperature for 7 days. 1 month in freezer.

How to Make the Yellow Cake

To get this treat made, first, bake the cake in a 9-inch bundt pan. Be sure to spray the pan with nonstick cooking spray. Or, you could prepare it with butter and flour or GOOP (Homemade Pan Release) . In a large bowl, combine the cake mix, eggs, water, and oil. Mix until well blended. Having a few lumps is okay.

Next, pour the batter into the prepared bundt pan and bake the cake for 25-35 minutes at 350°F, making sure not to overbake. The cake is done when an inserted toothpick comes out clean with no wet batter. You can also test the doneness of the cake by gently pressing on the cake it should spring back when done. Once the cake is done baking, let it cool completely in the pan.

How To Make Cream Cheese Filled Banana Cake

Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.

  • Prepare your oven: Preheat oven to 350 F degrees, spray your bundt pan with cooking spray in the meantime.
  • Prepare wet ingredients: Add the ripe bananas to a medium size bowl and mash them using a fork or a potato masher. To it add the buttermilk, vegetable oil, eggs, vanilla extract, and the sugar. Whisk until combined.
  • Combine dry ingredients: In a large bowl mix flour, baking soda, baking powder and salt together until well combined.
  • Incorporate wet with dry: Add the flour mixture to the bowl with the wet ingredients. With a spatula mix until combined. Do not over-mix.
  • Combine filling: In a medium size bowl, add all the cream cheese filling ingredients and whisk until smooth. Usually I like to use a spatula to soften the cream cheese further, this makes it easier to whisk everything by hand.
  • Combine cake with filling: Pour about 2/3 of the cake batter to the prepared bundt pan. Evenly spoon or pour the cream cheese filling over the cake batter, then pour the remaining cake batter over the cream cheese filling. Smooth the top lightly with a spatula. Place the bundt pan in the oven and bake on middle rack of the oven for 40 minutes or until a wooden toothpick inserted near the center comes out clean.
  • Prepare the icing: Prepare the cream cheese icing. Add the cream cheese and butter to a bowl and whisk until smooth. Mix in the remaining ingredients and continue whisking until smooth. Incorporate more milk, a tbsp at a time, until you achieve the desired consistency
  • Finish the dessert: Take the cake out of the oven and let it sit in the bundt pan for 5 minutes. Run a knife along the sides of the cake if necessary, then flip the cake over onto a cake tray. Let the cake cool completely before icing.

Cheesecake Filled Chocolate Bundt Cake

Who could beat this Cheesecake Filled Chocolate Bundt Cake with its rich yet tender chocolate cake, surprise cheesecake filling, and thick fudgy glaze? YUM.

Yield: 12 servings

Prep Time: 20 minutes

Cook: 1 hour 10 minutes

Tessa's Recipe Rundown.

Taste: Like straight up chocolate, with a hint of tangy cheesecake goodness!
Texture: Oh man. Rich and moist yet light and fluffy, with a luscious cheesecake filling and crazy fudgy chocolate glaze.
Ease: Easy but messy.
Appearance: Gorgeous gorgeous gorgeous.
Pros: Sassy twist on a classic dessert.
Cons: None!
Would I make this again? Oh yeah.

I have kind of an obsession with desserts that contain a secret surprise filling. Between my recent Fudge Filled Cookies and this Cheesecake Filled Chocolate Bundt Cake, I am apparently on a mission to delight the pants off our taste buds.

I remember being a kid and my parents ordering the occasional fast food “family meal” that always seemed to come with a bundt cake as a dessert. And you know what? Those cakes were gross. SO insanely dry, bland, and boring. They weren’t even worth eating, unless you’re a kid and just want sugar in any form. I was turned off of bundt cakes for years until I started making my own.

Here are Handle the Heat bundt cakes are actually worth indulging in. Chocolate cakes actually taste like chocolate. Plus they’re RICH as can be, I want you to almost think you’re eating a brownie. But still light and fluffy. A culinary contradiction. Not to mention I don’t do boring simple cakes. I go over the top, like stuffing a cake with cream cheese and drenching it in the thickest, fudgiest glaze possible. Even using ingredients like sour cream and a hint of espresso powder to really amp up the flavor. That’s my kind of cake, and I hope it’s yours too.

Holly on Instagram made this recipe, “The deep chocolate flavor pairs perfectly with the tangy cream cheese.” Check out her gorgeous photo:

Lemon and Cream Cheese-filled King Cake

Breakfast , Dessert | Yield: 4 small 6-inch king cakes (or 2 medium or 1 very large). About 16 servings.
Prep time: 3 hours | Cook time: 25 min | Total time: 3 hour 30 min

  • 1/2 cup warm water , about 105 to 115 degrees
  • 2 envelopes active dry yeast
  • 4 1/2 cups flour , plus more for kneading
  • 1/2 cup sugar
  • 1/2 tsp. ground nutmeg
  • 2 tsp. salt
  • 2 tsp. grated lemon peel
  • 1/2 cup lukewarm milk
  • 3 eggs
  • 4 egg yolks
  • 1/2 cup plus 2 tbsp. butter , softened
  • 1 egg , lightly beaten
  • 1 tbsp. milk
  • 4 tiny dolls or dried beans (optional)

Lemon Curd filling
from David Lebovitz

  • 1/2 cup fresh-squeezed lemon juice
  • 1/2 cup sugar
  • 2 large egg yolks
  • 2 large eggs
  • Pinch of salt
  • 6 tbsp. unsalted butter , cubed

Cream Cheese filling
from Myriam Guidroz

  • 16 oz. cream cheese , softened
  • 1/2 cup sugar
  • 1/4 cup flour
  • 4 large egg yolks
  • 2 tsp. vanilla
  • 3 cups powdered sugar
  • 1/4 cup fresh-squeezed lemon juice , strained
  • 3 to 5 tbsp. water

Sugar Topping

  • Food coloring : purple (two drops of red, one of blue), green, and yellow
  • 3/4 cup sugar , divided
  1. Add warm water to small bowl and stir in yeast. Let sit for 5 minutes.
  2. Meanwhile, sift together flour, sugar, nutmeg and salt in a large mixer bowl. Stir in lemon peel. Make a well in center and add the yeast mixture along with the warm milk. Lightly beat together 3 eggs and 4 egg yolks and add to the liquid mixture. With a large wooden spoon, gradually incorporate the dry ingredients into the liquids in the center well.
  3. Transfer to your mixer, beat in butter and continue beating, slowly adding about 1/2 cup of flour, until the dough forms a ball. Switch to a dough hook to continue beating until smooth and elastic, adding 1/4 to 1/2 cup flour as necessary, about 2-4 minutes more. Alternately, transfer ball of dough to a floured surface and knead until smooth and elastic, incorporating more flour as necessary, about 5-8 minutes more.
  4. Butter the inside of a large bowl with 1 tablespoon of the butter. Place the dough in bowl and turn so the entire surface will be buttered. Lay a piece of plastic wrap on top of the bowl and set in a warm spot for 1 to 1 1/2 hours or until doubled in bulk.
  5. While the dough rises make your fillings, starting with the lemon curd (this can be made ahead of time, it will keep in the fridge for 1 week): Place a mesh strainer over a medium bowl and set aside.
  6. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
  7. Increase the heat to medium and cook, whisking constantly, until the mixture thickens and just begins to become jelly-like. You’ll now it’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. Immediately press the curd through the strainer. Transfer to the fridge to cool.
  8. Now make the cream cheese filling: Beat together the cream cheese, sugar, flour, egg yolks and vanilla until smooth and fluffy. Store in the fridge until ready to use.

Brush one or two large baking sheets with the remaining 1 tablespoon of butter. Set aside. Transfer the dough to a lightly floured surface and divide into 4 equal pieces (or less if you want larger cakes). Take one piece and shape into a square, roll it out into a 1/4-inch thick rectangle, about 6吇-inches.

Serve at room temperature along with milk or coffee. Store in tightly wrapped plastic or foil. These cakes should be fine in a cool spot in your kitchen for about day, but for any longer place them in the fridge or freezer. Best within 2-3 days.

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How to Prepare a Bundt Pan

A great way to prepare a bundt pan is with GOOP (as grandma calls it) or Pan Release. The recipe is simple and when you make it can be stored right in the refrigerator. I spread a generous coat around the bundt pan with a pastry brush. One important aspect of using Goop is when to remove the bundt cake. I prefer to let the cake set in the pan for up to 5 minutes, then invert onto a cooling rack. When allowed to cool to room temperature in the pan, I have found that it doesn’t release as beautifully.

You can also use the traditional butter + flour method, which is buttering the pan generously then adding about a 1/4 cup cocoa powder. (Only for chocolate cakes, otherwise, use flour) Slowly turn the pan around and around making sure the cocoa powder covers every nook and cranny. Tip if over a garbage and shake out the excess.

You can also use bakers spray, which is an aerosol pan release spray. There is even a “bakers” version (says it contains flour) and that seems to work best on cakes.

Cardamom Cream-Filled Bundt Cake

Cake is our weakness. We want to have a second third slice, but we know we&rsquoll end up having major regrets (and a major stomachache). This light-as-air cardamom cream-filled Bundt cake is an updated twist on a classic yeasted Swedish dessert called semlor. Every bite is like eating a frothy cloud, so you can have as many pieces as your heart desires.

Erin McDowell, author of The Fearless Baker, chatted with us about her recipe. &ldquoThe dough is either formed into buns or shaped into a ring before baking,&rdquo she explained. &ldquoTraditionally, the cake is scored to show people where to cut it. My version is much easier to shape because it&rsquos simply baked in a Bundt pan. The results are impressive with minimal effort.&rdquo

We&rsquore calling it: Swedish desserts are trending. Who&rsquos ready for a slice?

4½ cups (542g) all-purpose flour

2¼ teaspoons (7g) instant yeast

1 teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

2 tablespoons vegetable oil

Filling and Finishing

⅓ cup (38g) confectioners’ sugar, plus more for serving

1 teaspoon pure vanilla extract

1. MAKE THE CAKE: Grease a Bundt pan with nonstick spray. In a medium saucepan, heat the half-and-half over medium heat until warm to the touch (about 95°F). Remove from the heat.

2. In the bowl of an electric mixer fitted with the dough hook attachment, mix together the flour, sugar, yeast, cardamom, salt and nutmeg until combined. Add the half-and-half, vegetable oil and egg, and mix on low speed for 3 minutes. Increase the speed to medium and mix for 3 minutes.

3. Transfer the dough to a medium-size greased bowl, cover and let rise until about double in size, 30 to 45 minutes.

4. On a lightly floured surface, roll the dough into a ball. Flour the handle of a wooden spoon and stick it into the center of the ball. Use your hands to widen the center until it will fit around the center tube of the Bundt pan.

5. Cover the mixture and let it rise for 45 minutes, until the dough looks visibly puffy. Toward the end of the rise time, preheat the oven to 350°F.

6. Bake the cake until it is golden brown and reaches an internal temperature of 190°F, 30 to 35 minutes. Unmold from the pan and cool completely.

7. MEANWHILE, MAKE THE FILLING: In the bowl of an electric mixer fitted with the whip attachment, whip the cream, confectioners&rsquo sugar, cardamom, orange zest and vanilla extract to medium peaks.

8. Cut the cake in half horizontally with a serrated knife and spread the filling on the bottom half. Place the top back on and dust with confectioners&rsquo sugar.