Cream Cheese Bundt Cake
Rich, buttery, and decadently smooth, this Cream Cheese Bundt Cake is the ultimate dessert for any occasion. Made with a heavenly blend of softened cream cheese and butter, this cake achieves a perfectly moist and tender crumb, complemented by the delicate sweetness of vanilla and a hint of tang. Its show-stopping golden crust and classic Bundt pan shape make for an elegant presentation, while the option to dust it with powdered sugar adds a touch of simple sophistication. With minimal prep and straightforward steps, this recipe yields a crowd-pleasing masterpiece ideal for celebrations, dinner parties, or simply as an indulgence with your afternoon coffee. Perfectly portioned to serve 12, this dessert is the epitome of effortless elegance and classic comfort!
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 226 grams Cream cheese (softened)
- 600 grams Granulated sugar
- 6 units Large eggs
- 2 teaspoons Vanilla extract
- 360 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 30 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (160°C) and generously grease and flour a 10- to 12-cup Bundt pan, making sure to cover all the crevices.
In a large mixing bowl, using a handheld or stand mixer fitted with the paddle attachment, cream the softened butter and cream cheese together on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the sugar, about 1/3 at a time, and continue mixing on medium speed until the mixture is light and fluffy, about 5 minutes.
Reduce the mixer speed to low. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully incorporated.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the Bundt pan from the oven and let the cake cool in the pan for 15-20 minutes.
Carefully invert the cake onto a wire rack to cool completely before transferring to a serving plate.
If desired, dust the top of the cooled cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
6584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 173.2 g | 866% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1860 mg | 620% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 927.0 g | 337% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 640.1 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 492 mg | 38% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
