1 1/2 cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 tsp salt
1 tbsp vanilla extract (or 1/2 vanilla + 1/2 almond extract)
Ezoic
Instructions
Prepare the oven: Preheat to 325°F (163°C). Grease and flour a 10‑inch bundt pan generously.
Cream the butter and cream cheese: Beat them together until smooth and fluffy. This step creates the cake’s signature texture.
Add the sugar: Mix until light and creamy—about 3–5 minutes.
Add eggs one at a time: Beat well after each addition to keep the batter silky.
Add the dry ingredients: Sift flour and salt together. Add slowly into the batter, mixing just until combined.
Add the vanilla extract: Mix briefly.
Fill the bundt pan: Smooth the top with a spatula.
Bake: Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
Cool properly: Let the cake rest in the pan for 10–15 minutes, then flip onto a cooling rack.
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