Description
A moist, buttery cream cheese bundt cake with a velvety glaze. Ready in 75 minutes with one bowl, customizable for holidays or weeknights. Perfectly balanced indulgence and effort.
Ingredients
Unsalted butter, 1 cup (226g) (softened for fluffier texture)
Cream cheese, 6 oz (170g) (brick-style)
Granulated sugar, 2½ cups (500g)
Eggs, 6 large (room temperature)
All-purpose flour, 3 cups (375g)
Baking powder, 1½ tsp
Vanilla extract, 1 Tbsp + ½ tsp (split between batter and glaze)
Whole milk, ⅓ cup (78ml) + 1-3 Tbsp (glaze consistency)
Powdered sugar, 2 cups (250g) (pre-sifted)
Instructions
Preheat oven to 350°F (175°C)
Grease bundt pan with butter, coating all crevices
Flour pan thoroughly, tapping out excess
In stand mixer, combine butter, cream cheese, and sugar
Beat on medium speed until lightened in color
Add eggs in
[Instructions continue from H3 ‘Create the Batter’, though content is cut off]
Notes
Use cream cheese and butter in a 1:1.5 ratio for rich texture
Alternate flour and wet ingredients to avoid dense pockets
For holidays, swap ¼ cup milk for buttermilk
Ensure pan is well-floured to prevent sticking
Glaze sets to prevent cracking under weight
Freezes well; thaw at room temperature
- Prep Time: 15
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 40g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg