Description

This Cream Cheese Cake is dense, moist, and rich with buttery flavor and a slight tang from cream cheese. Baked to golden perfection with a velvety crumb, it’s perfect on its own, dusted with powdered sugar, or topped with fresh berries and whipped cream.

Ingredients

1 1/2 cups (3 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups granulated sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp salt
Optional: powdered sugar for dusting

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Instructions

Preheat oven to 300°F (150°C). Grease and flour a 10-inch bundt or tube pan.
In a large bowl, beat the butter and cream cheese together until creamy and smooth.
Gradually add the sugar and beat until light and fluffy, about 5 minutes.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
In a separate bowl, whisk together flour and salt. Gradually add to the batter, mixing just until combined.
Pour batter into prepared pan and smooth the top.
Bake for 1 hour 30 minutes to 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar or glaze before serving, if desired.

Notes

Bring all ingredients to room temperature for best results.
Do not overmix after adding the flour — this keeps the cake tender.

This cake stores well and tastes even better the next day!