Ingredients
- 1½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 3 cups all-purpose flour, sifted
- ½ tsp salt
👩🍳 Instructions
1. Preheat & Prep
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch Bundt or tube pan thoroughly.
2. Cream Butter, Cream Cheese & Sugar
- In a large bowl, beat the butter and cream cheese together until smooth and creamy (about 2–3 minutes).
- Gradually add the sugar, beating until light and fluffy (another 3–5 minutes).
3. Add Eggs & Vanilla
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
4. Add Dry Ingredients
- Sift together the flour and salt, then gradually add to the wet mixture.
- Mix just until combined — do not overmix.
5. Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Optional Toppings
- Powdered sugar dusting
- Berry compote (strawberries, blueberries, raspberries)
- Lemon glaze (powdered sugar + lemon juice)
- Chocolate ganache
- Whipped cream + toasted pecans
Storage
- Keeps well covered at room temp for 3 days
- Can be refrigerated up to 1 week
- Freeze slices (wrapped well) for up to 2 months
Tips
- Use room temperature ingredients for the smoothest batter.
- For extra flavor, try adding 1 tsp almond extract or a bit of lemon zest to the batter.
- This cake is very dense — don’t open the oven early or it may fall.
