Ingredients:

  • 1 cup (227 g) Unsalted Butter, softened
  • 8 oz (227 g) Cream Cheese, full-fat, softened
  • 3 cups (600 g) Granulated Sugar
  • 6 Large Eggs, room temperature
  • 3 cups (360 g) All-Purpose Flour, sifted
  • 1/2 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1/4 cup (60 ml) Heavy Cream (or Whole Milk)
  • 1 Tbsp Pure Vanilla Extract
  • 1 Tbsp Softened Butter (for pan)
  • 1 Tbsp All-Purpose Flour (for dusting pan)

Instructions:

  1. Preheat oven to 325°F (160°C). Generously grease the Bundt pan with softened butter, ensuring all crevices are covered, then dust thoroughly with flour, shaking out the excess.
  2. In the bowl of a stand mixer, beat the softened butter and cream cheese together until smooth. Gradually add the granulated sugar and beat on medium-high speed for 5–7 minutes, until the mixture is visibly lightened in color and incredibly fluffy.
  3. Reduce speed to low. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Wait until the yolk is fully incorporated before adding the next egg.
  4. In a separate bowl, whisk together the sifted flour, salt, and baking powder.
  5. In three alternating additions, gradually add the dry mixture and the heavy cream (starting and ending with the flour mixture). Mix on low speed just until combined—stop immediately once no streaks of flour remain to prevent toughness.
  6. Scrape the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
  7. Bake for 80–95 minutes. The cake is done when a long wooden skewer inserted into the deepest part comes out clean or with a few moist crumbs attached. The exterior should be deeply golden brown.
  8. Allow the cake to cool in the pan for exactly 15–20 minutes. After 20 minutes, invert the cake onto a wire rack and lift the pan. Allow the cake to cool completely before slicing (about 1.5 hours).