Description
This is a rich and creamy cake that is surprisingly easy to make, featuring a creamy blend of cream cheese, sour cream, and butter, resulting in a moist, dense texture with a delicate vanilla flavor. Perfect for a special occasion or a comforting dessert, it requires minimal preparation but a longer baking time at a low temperature to achieve its signature soft crumb.
Ingredients
Scale
Main Ingredients
- 1 cup cream cheese, softened
- 1 cup sour cream
- 4 sticks (2 cups) butter, softened
- 3 cups sugar
- 7 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups cake flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C). Grease and flour a 9-inch round or bundt pan thoroughly to ensure the cake does not stick during baking.
- Cream Ingredients: In a large bowl, using a hand mixer or stand mixer, cream together the softened cream cheese, sour cream, butter, and sugar. Continue mixing until the blend is smooth and well combined, which will take about 7 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then stir in the vanilla extract until evenly mixed.
- Incorporate Flour: Slowly add the cake flour to the wet mixture, mixing gradually on low speed or by hand until just combined, ensuring no flour pockets remain.
- Fill Pan and Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake at 300°F (150°C) for 1 hour and 30 minutes. The cake is ready when it is golden on the outside, firm to the touch, and a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smoother batter.
- Do not overmix after adding the flour to maintain cake tenderness.
- Baking at a low temperature for a longer time helps achieve a dense, creamy texture without cracking.
- Use a toothpick test to check doneness instead of relying solely on baking time.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
