Delicious Vanilla Bundt Cake Recipe with Cream Cheese Frosting from Scratch | Cande

Delicious Vanilla Bundt Cake Recipe with Cream Cheese Frosting from Scratch | Cande

For the Cake:
▢3 cups cake flour (shifted)
▢1 tsp baking powder
▢½ tsp baking soda
▢1 ½ tsp salt
▢1 cup unsalted butter (at room temperature)
▢8 ounces cream cheese (at room temperature)
▢2 cups granulated sugar
▢6 large eggs (at room temperature)
▢1 tbsp vanilla extract
▢1 cup whole milk

For the Cream Cheese Fosting:
¾ cup unsalted butter (at room temperature)
▢1 (8-ounce, 226g) block cream cheese (at room temperature)
▢1 teaspoon vanilla extract
▢1 pinch salt
▢4 to 6 cups powdered sugar sifted


Instructions for the Cake:
Preheat the oven to 350F.

-Whisk together flour, baking powder, baking soda, and salt in a large bowl.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth. Add sugar and beat at medium speed until light and fluffy, about 5 minutes.

-Add 3 eggs, one at a time, beating until each is fully incorporated before adding another one. After adding 3 eggs, add 3 tablespoons of the flour mixture. Continue adding the other 3 eggs, one at a time. Beat in the vanilla.

-Add ⅓ of the flour mixture mixing at low speed until combined. Add half of the milk and mix until combined. Repeat, alternating with the rest of the flour mixture and milk.

-Grease and flour a 12-cup Bundt pan or spray with baking spray with flour. I prefer to use Crisco, but you can also use butter.

-Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter. Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes. Invert onto a cooling rack and cool completely. If you leave the cake in the pan too long, it will sweat and stick to the pan.

For the frosting:
-In a large mixing bowl with a handheld electric mixer or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed for about 30 seconds until creamy.

-Add the room temperature cream cheese, vanilla, and salt. Beat together on medium speed for about about 2 minutes until very well combined.
With the mixer on low speed, add 4 cups of the powdered sugar in a cup at a time. Mix until combined. If you would like a thicker frosting, use all 6 cups.

-Scrape down the sides and bottom of bowl. Beat on medium-low speed for 1 minute or until nice and fluffy. Transfer to a piping bag fitted with a decorative tip or spread over your favorite cake.

Enjoy!