Ingredients:
Ingredient Quantity
Unsalted butter, softened 1 cup (2 sticks)
Discover more
pan
Flour
cheese
Cream cheese
flour
egg
Cake
sugar
Sugar
Cream Cheese
Cream cheese, softened 1 container (8 oz.)
Granulated sugar 3 cups
Large eggs 6
Vanilla flavoring (extract) 1/8 teaspoon
All-purpose flour 3 cups
Salt 1/4 teaspoon
Instructions:
Preheat Oven & Prepare Pan: Preheat your oven to 325°F (165°C). Thoroughly grease a 10-inch bundt pan or tube pan. After greasing, gently dust the inside of the pan with flour, tapping out any excess. This helps prevent sticking.
Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer, cream together the 1 cup softened unsalted butter and the 1 container (8 oz.) softened cream cheese until the mixture is smooth, light, and fluffy.
Add Sugar: Gradually beat in the 3 cups granulated sugar to the butter and cream cheese mixture, continuing to beat until the mixture is light, fluffy, and has a creamy consistency. Scrape down the sides of the bowl as needed.
Incorporate Eggs and Vanilla: Gradually beat in the 6 large eggs, one at a time, ensuring each egg is fully incorporated into the batter before adding the next. This helps keep the batter smooth. After the eggs are incorporated, beat in the 1/8 teaspoon vanilla flavoring.
Cool: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. Let it cool completely on the wire rack before slicing.