Makes 1 10-inch cake
Ingredients:
Cake:
1 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
2 1/4 cups sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
2 tablespoons vanilla extract
Glaze:
1/ 4 cup cream cheese, softened
1 1/3 cups confectioner’s sugar
1 1/2 tablespoons whole milk
1 teaspoon vanilla extract
- Preheat oven to 325 degrees. Spray 10- to 15- cup Bundt pan with baking spray with flour.
- For cake: In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. gradually add sugar, beating until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one a a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan, smoothing top with an offset spatula. Tap pan on counter twice to release air bubbles.
- Bake until a wooden pick inserted near center comes out clean, about 65 minutes. Let cool in pan for 10 minutes. remove from man, and let cool completely on wire rack.
- For glaze: In a medium bowl, whisk cream cheese until smooth. Ad confectioner;s sugar, milk, and vanilla, whisking until smooth. Drizzle over cooled cake.
