Ingredients

The following ingredients have 4 Servings
  • 8 oz. cream cheese (room temperature)
  • 1 cup unsalted butter (room temperature)
  • 2½ cups granulated sugar
  • 6 large eggs (room temperature)
  • ½ cup sour cream
  • 1 Tbsp vanilla extract
  • 3½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup heavy whipping cream
  • confectioner’s sugar (for dusting)

Instruction

  • Preheat oven to 325°F.
  • Using a stand mixer, add cream cheese and butter; mix on medium speed for 2-3 minutes, or until smooth.
  • Add granulated sugar; mix for 3-4 minutes, or until light and fluffy.
  • Add eggs two at a time, mixing after each addition until well combined.
  • Add sour cream and vanilla extract; mix until well combined.
  • Using a separate bowl, whisk together flour, baking powder and salt. Add half of the flour mixture to the butter mixture; mix on low speed until well combined.
  • Add cream; mix on low speed until well combined.
  • Add remaining flour; mix on low speed until well combined.
  • Grease and flour a 12-cup Bundt pan. Transfer batter into pan.
  • Bake for 45 minutes. Tent the top of the cake with foil and continue baking for 75-80 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
  • Let cake cool for 2 hours in the pan before inverting pan onto a wire rack or serving plate.
  • Dust top of cake with confectioner’s sugar before slicing and serving.