What is the purpose of cream cheese in a cake recipe
Just tried a new recipe, a chocolate cake with peanut butter mixture inside. The peanut butter mixture was made of peanut butter, cream cheese, powdered sugar, egg, and whole milk. The original ingredient amounts seemed off as it had the consistency of buttercream frosting. The recipe video showed a much thicker batter. The baked end product has a very dense, very moist center with less peanut butter flavor that expected. Trying to determine the purpose of the cream cheese and how to tweak the recipe for future baking. Cake is good, but could be better.