Bubble Cream Cheese Yogurt Cake
Ingredients
For the batter
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 g) plain Greek yogurt or sour cream
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional filling (creates the “bubble” texture)
- 1 cup (150 g) cream cheese cubes, chilled
- or 1 cup diced apples or peaches
For topping
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper.
- Beat butter, cream cheese, and sugar for 3–4 minutes until fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in yogurt and vanilla.
- In another bowl combine flour, baking powder, and salt.
- Fold dry ingredients into the wet ingredients just until combined.
- Gently fold in the cream cheese cubes (or fruit).
- Spread the thick batter evenly into the prepared pan.
- Bake 40–50 minutes, until golden and a toothpick inserted into the cake (avoiding cream cheese pockets) comes out mostly clean.
- Cool for 20 minutes.
- Dust generously with powdered sugar.
- Slice into squares and serve.
Nutrition Information (Approximate)
Makes 16 servings
Per serving:
- Calories: 235
- Protein: 5 g
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 28 g
- Sugar: 15 g
- Fiber: 1 g
- Sodium: 145 mg
- Cholesterol: 63 mg
Values are estimates and will vary based on ingredients used.
Tips
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix after adding the flour.
- Chill the cream cheese cubes before folding them in so they stay distinct while baking.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months.
Frequently Asked Questions
Q: Can I use regular yogurt instead of Greek yogurt?
Yes. Greek yogurt makes the cake richer and thicker, but regular plain yogurt also works.
Q: Can I make it ahead?
Yes. The flavor and texture are even better the next day.
Q: Can I add fruit?
Yes. Blueberries, raspberries, diced peaches, or apples all work well. Pat fresh fruit dry before adding.
Q: How do I know it’s done?
The top should be golden, the edges lightly browned, and the center should spring back when gently pressed.
Q: Can I make it gluten-free?
Yes. Use a 1:1 gluten-free baking flour blend that contains xanthan gum.
Q: Why is my cake dense?
Overmixing the batter or using cold ingredients can make the cake heavier.
Q: Can I reduce the sugar?
Yes. You can reduce it to ¾ cup (150 g) with only a slight change in sweetness.
Q: How should I serve it?
Serve warm or chilled with:
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Lemon curd
- Hot coffee or tea
