Ingredients1½ cups (3 sticks) unsalted butter, softened8 oz cream cheese, softened3 cups granulated sugar6 large eggs, room temperature1 tbsp pure vanilla extract3 cups all-purpose flour, sifted½ tsp salt👩🍳 Instructions1. Preheat & PrepPreheat oven to 325°F (163°C).Grease and flour a 10-inch Bundt or tube pan thoroughly.2. Cream Butter, Cream Cheese & SugarIn 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 & VanillaBeat in the eggs, one at a time, mixing well after each addition.Stir in the vanilla extract.4. Add Dry IngredientsSift together the flour and salt, then gradually add to the wet mixture.Mix just until combined — do not overmix.5. BakePour 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 ToppingsPowdered sugar dustingBerry compote (strawberries, blueberries, raspberries)Lemon glaze (powdered sugar + lemon juice)Chocolate ganacheWhipped cream + toasted pecansStorageKeeps well covered at room temp for 3 daysCan be refrigerated up to 1 weekFreeze slices (wrapped well) for up to 2 monthsTipsUse 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.
cream cheese cake recipe
