Ingredients

The following ingredients have 18 Servings
  • 1 and ½ cup butter (unsalted, at room temperature)
  • 8 ounces cream cheese (at room temperature)
  • 3 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pure almond extract
  • 6 large eggs (at room temperature)
  • 1 teaspoon salt
  • 1 and ½ cup all-purpose flour (sifted then measured)
  • 1 and ½ cup cake flour (sifted then measured)

Instruction

  • Please read post above for substitutions and tips.
  • Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
  • Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
  • In the bowl of an electric mixer, beat butter and cream cheese with a mixer on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.
  • Add sugar and extracts. Beat until light and fluffy. Stop mixer and scrape sides. Reduce speed to low and mix again.
  • Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Add salt. Stop mixer and scrape sides. Mix again.
  • Transfer batter to the prepared pan.
  • Bake for about 1 hour 20 to 30 minutes or until a tester comes out clean or with dry crumbs. (The internal temperature of the cake will be 200°F when fully cooked.)
  • Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting.
  • Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.