INGREDIENTS:
335g (3 cups) cake flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
8 ounces cream cheese, room temperature
550g (2 3/4 cups) granulated sugar
6 eggs, room temperature
2 tsp vanilla extract
INSTRUCTIONS:
Preheat oven to 325 degrees.
Spray 10” bundt pan with nonstick baking spray and set aside.
In a large bowl, whisk cake flour, baking powder, and salt. Set aside.
In a stand mixer with paddle attachment (or handheld mixer), beat butter, cream cheese, and sugar on medium speed for 6 minutes.
Mix in the eggs, one at a time, then add vanilla extract.
Add in the dry ingredients and mix on low until just combined. Do NOT overmix.
Pour the batter into prepared bundt pan and tap on counter to remove air bubbles.
Bake for 1 hour 25 minutes, and insert a skewer to ensure it comes out clean.
Allow cake to cool in pan for 15 minutes before inverting the cake onto a wire rack to cool completely.
Top with powdered sugar (optional)