Description
This is an incredibly easy and delicious cake recipe that yields a moist, creamy dessert with a subtle tang from cream cheese and sour cream. It’s perfect for any occasion, featuring a tender crumb and rich flavor achieved through simple, classic ingredients and a low-temperature bake.
Ingredients
Scale
Primary 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 doesn’t stick when baking.
- Cream Ingredients: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened cream cheese, sour cream, butter, and sugar. Beat until the mixture is smooth and well combined, which should 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 fully incorporate them. Then stir in the vanilla extract evenly.
- Combine Flour: Gradually add the cake flour to the wet ingredients, mixing slowly and carefully until there is no visible flour and the batter is smooth and consistent.
- Bake the Cake: Pour the prepared batter into the greased pan, spreading it evenly. Place it in the oven and bake at 300°F (150°C) for 1 hour and 30 minutes. The cake should be golden brown, firm to the touch, and a toothpick inserted into the center should come out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 minutes to set. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensuring all dairy ingredients are at room temperature helps achieve a smoother batter.
- Baking at a low temperature allows the cake to bake evenly without cracking.
- Make sure to properly grease and flour the pan to prevent sticking.
- Cake flour is preferred for its fine texture, but if unavailable, use all-purpose flour sifted with cornstarch as a substitute.
- For best results, do not open the oven door frequently during baking.
