Ingredients
12 tablespoons unsalted butter for richness, moisture, and tenderness
12 ounces full fat cream cheese for dense yet moist texture with a tangy contrast
3 cups plus 3 tablespoons white sugar for sweetening the cake and contributing to its golden crust
2 teaspoons pure vanilla extract for infusing the cake with deep, complex vanilla flavor
1 whole vanilla bean for infusing the cake with deep, complex vanilla flavor
6 extra-large eggs for binding ingredients and adding structure and richness
2 extra-large egg yolks for binding ingredients and adding structure and richness
360 grams cake flour for creating a finer, more tender crumb than all-purpose flour
1/2 teaspoon salt for balancing and enhancing the sweetness and flavors
Instructions
1-Preheat your oven to 325 degrees Fahrenheit and position the rack in the middle.
2-Prepare a bundt pan by thoroughly buttering and flouring it, then set aside.
3-In a medium bowl, whisk together the sifted cake flour and salt until well combined.
4-Using a mixer fitted with the paddle attachment, cream together the butter, cream cheese, and sugar on medium-high speed for a full 6 minutes. You want the mixture to be noticeably lighter in color and fluffy in texture.
5-Reduce the mixer speed to low and add the eggs one at a time, allowing each to fully incorporate before adding the next. After all eggs are incorporated, add the egg yolks in the same manner.
6-Mix in the vanilla extract and the scraped vanilla bean seeds until just combined.
7-Turn off the mixer and remove the bowl. Gently fold the flour mixture into the batter by hand using a spatula. Be careful not to overmix, as this can develop gluten and result in a tougher cake.
8-Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Give the pan a few gentle taps on the counter to settle the batter and release any air bubbles.
9-Place the pan in the preheated oven and bake for 60 to 90 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
10-Once baked, remove the cake from the oven and immediately run a thin spatula or knife along the sides of the pan to loosen the edges. Be careful not to scratch the pan.
11-Allow the cake to cool in the pan on a wire rack for exactly 10 minutes. This brief cooling period helps the cake set, making it less likely to break when removed.
12-After 10 minutes, carefully run your spatula along the sides again, then gently shake and rotate the pan to help release the cake. Place a wire rack on top of the pan and invert to release the cake.
13-Allow the cake to cool completely on the wire rack before serving or storing. This final cooling step is essential for the cake to develop its signature dense yet tender crumb.
14-Store the cooled cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Use room temperature unsalted butter and cream cheese for smoother creaming.
⚖️ Weigh cake flour for accuracy; 360 grams equals about 3 cups.
🥄 Fold flour in gently by hand to avoid toughening the cake.
- Prep Time: 15-20 minutes
- Cooling time: At least 10 minutes plus additional cooling
- Cook Time: 60-90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice