How To Add Cream Cheese To A Cake?

Decorating By adonisthegreek1 Updated 18 Apr 2009 , 2:13am by Jenthecakelady

adonisthegreek1 Posted 13 Apr 2009 , 10:58pm
post #1 of 18

I've heard that you can add cream cheese to a cake recipe for a really moist cake. Can anyone tell me how to do this? How much do I add? Do I make a substitution? Thanks in advance.

17 replies
nefcook21 Posted 13 Apr 2009 , 11:05pm
post #2 of 18

Sorry, I can't help but I'm curious too.

spencersmom98 Posted 13 Apr 2009 , 11:11pm
post #3 of 18

Cream cheese, or sour cream? I add sour cream to my cakes.

adonisthegreek1 Posted 13 Apr 2009 , 11:20pm
post #4 of 18

Not sour cream, cream cheese. I can find references to cream cheese sponge cake, but haven't found a recipe yet.

cakeandpartygirl Posted 13 Apr 2009 , 11:28pm
post #5 of 18

try allrecipes.com They have alot of recipes on there

2txmedics Posted 13 Apr 2009 , 11:37pm
post #6 of 18

you add sour cream to your cakes? when and how, how much...sorry...new to me. And what does it do for the cake or the taste? Can it be added to any kind of cake flavor. I had never heard of this...wow, and I thought I was learning alot already. icon_redface.gif

Thanks so much!!!!

isabow2 Posted 13 Apr 2009 , 11:43pm
post #7 of 18

Ok, the first time I made the WASC cake I added cream cheese instead of the sour cream (guess that makes it WACC). Yes I read the recipe, but for some reason I had cream cheese stuck in my brain! To be honest it tasted GREAT. I took the cake to work & everyone loved it. However they did say that it wasn't as moist as the other cakes I had brought in (prior to that I'd brought chocolate cake from a box). It was more dense & less fluffy then the chocolate, but w/the flavorings it was yummy!

spencersmom98 Posted 13 Apr 2009 , 11:48pm
post #8 of 18

Here's a link for a recipe for Cream Cheese Pound Cake. Tells you what to do to the CC before you add it. http://www.joyofbaking.com/CreamCheesePoundCake.html


Yep, I add sour cream to my cakes. Makes them more moist.

adonisthegreek1 Posted 14 Apr 2009 , 12:04am
post #9 of 18

http://smittenkitchen.com/2009/03/cream-cheese-pound-cake-strawberry-coulis/

I did find this one for cream cheese pound cake, but I still haven't found the cream cheese sponge cake. I don't know if you just substitute oil or milk for cream cheese. I'm still trying to find out.

I do add a heaping tablespoon of mayonnaise or sour cream to make my cakes more moist.

adonisthegreek1 Posted 16 Apr 2009 , 10:59pm
post #10 of 18

I just found this recipe. The cream cheese seems to take the place of the milk. If anyone tries the recipe before I do (I'll post my results whenever I make it), please let me know how you like it.

http://www.bigredkitchen.com/2009/02/cream-cheese-sheet-cake.html
Cream Cheese Sheet Cake- Adapted from Taste of Home Magazine
1 cup butter, softened
8 ounces cream cheese, softened
2 1/4 cups sugar
6 eggs
1 tsp. vanilla
2 1/4 cups cake flour

In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 15x10x1 inch pan. Bake at 325° for 25 minutes or until cake springs back when touched. Frost immediately with this glaze:

Ariginal Posted 16 Apr 2009 , 11:14pm
post #11 of 18

when you guys add sour cream to your cakes how much do you add and do you use it to replace something else? sorry i havent tried it before but am going to do some home baking and thought i could try it out on the hubby and kids heheh.

adonisthegreek1 Posted 17 Apr 2009 , 9:23pm
post #12 of 18
Quote:
Originally Posted by Ariginal

when you guys add sour cream to your cakes how much do you add and do you use it to replace something else? sorry i havent tried it before but am going to do some home baking and thought i could try it out on the hubby and kids heheh.




I add a heaping tablespoon in addition to all my other ingredients. It is an addition, not a replacement. It increases the moisture, but if you add too much you will definitely taste the tanginess of the sour cream. Just depends on your preference. I add mayonnaise the same way too. One or the other, not both.

Ariginal Posted 17 Apr 2009 , 9:34pm
post #13 of 18
Quote:
Originally Posted by adonisthegreek1

Quote:
Originally Posted by Ariginal

when you guys add sour cream to your cakes how much do you add and do you use it to replace something else? sorry i havent tried it before but am going to do some home baking and thought i could try it out on the hubby and kids heheh.



I add a heaping tablespoon in addition to all my other ingredients. It is an addition, not a replacement. It increases the moisture, but if you add too much you will definitely taste the tanginess of the sour cream. Just depends on your preference. I add mayonnaise the same way too. One or the other, not both.




thanks... i have seen you all mention it in other threads and so i was curious.. will definately have to try this one out. and mayonnaise wow wouldnt have thought of that one either.

Now a question for you all.. do you get dyocell over there? its a hardening agent you add to fondant for making flowers, figures etc...?

adonisthegreek1 Posted 17 Apr 2009 , 10:26pm
post #14 of 18

Never heard of dyocel. We use gum paste aka sugar paste.

goldenegg Posted 18 Apr 2009 , 12:16am
post #15 of 18

[quote="Ariginal"][quote="adonisthegreek1"]

Quote:
Originally Posted by Ariginal


Now a question for you all.. do you get dyocell over there? its a hardening agent you add to fondant for making flowers, figures etc...?




Never heard of it but I've used Tylose powder with fondant to make 3D figures and bows.

Ariginal Posted 18 Apr 2009 , 12:46am
post #16 of 18

We use to get tylose here dont know if we still can same as tylopur and i use to use that but with the dyocell we avoid having to make a flower paste and we can use the fondant straight away it is brilliant... i use it to make all flowers it means i can make chocolate flowers out of our chocolate fondant we have here. I also add it to fondant to make all my figures etc.. you add 1 teaspoon of the dyocell to 100grams of fondant and then you dip in water kneading each time untill you get like a stretchy fondant and the best thing is it dries pretty much over night depending on weather otherwise can dry enough for working with again within say 5 or 6 hours...

thanks for answering my query though as now i know what i can send my friend there that you guys dont have and we do.. we do that kind of thing now and again hehe..

reneeferguson Posted 18 Apr 2009 , 1:22am
post #17 of 18

I rarely make a chocolate cake without it. I normally add a package of cream cheese to my chocolate cakes. The cream cheese has to be at room temp, otherwise, it will not blend well and you'll have chunks of cream cheese throughout your cake. I add it in after i all other ingredients and then mix for approx 2 more mins to incorporate. HTH!

Jenthecakelady Posted 18 Apr 2009 , 2:13am
post #18 of 18

I have a recipe posted for this very thing. All you do is replace the oil with 2 oz of cream cheese (when using a box mix). It is excellent! I actually had someone tell me it was the best cake they had ever had.

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