cream cheese cake

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.