Cream Cheese Custard Cake (sometimes called a magic cream cake or Italian-style ricotta/cream cake). It has a soft cake base with a rich, creamy center and powdered sugar on top.

Here’s the full recipe to recreate it 👇

🍰 Cream Cheese Custard Cake

🧾 Ingredients

For the Cake Batter:

1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1½ cups (190g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (120ml) milk

For the Cream Filling:

16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup (60ml) heavy cream

For Topping:

Powdered sugar for dusting

👩‍🍳 Instructions

1️⃣ Prep

Preheat oven to 350°F (175°C).
Grease and line a 9-inch round springform pan with parchment paper.

2️⃣ Make the Cake Batter

Cream butter and sugar together until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing well after each.
Stir in vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients to wet mixture alternately with milk. Mix until just combined.

Spread about ⅔ of the batter into the bottom of the prepared pan.

3️⃣ Make the Cream Filling

Beat cream cheese until smooth.
Add sugar and mix well.
Beat in egg, vanilla, and heavy cream until silky and lump-free.

Pour cream filling over the cake batter in the pan.

4️⃣ Top Layer

Spoon remaining batter over the cream layer in dollops.
Gently spread (it’s okay if some cream shows through — that creates the rustic look).

5️⃣ Bake

Bake for 45–55 minutes, until the top is golden and the center is just set (slight jiggle is okay).
Cool completely before removing from pan.

6️⃣ Finish

Dust generously with powdered sugar before serving.

✨ Tips for That Bakery Look

Don’t overbake — the center should stay creamy.
Chill for 1–2 hours for cleaner slices.
Serve slightly chilled or at room temperature.

If you’d like, I can also give you:

🍋 Lemon cream version
🍓 Strawberry swirl version
🇮🇹 Authentic Italian ricotta version
🧁 Smaller 8×8 pan version

Just tell me which one you’d like!