Ingredients:

  • 340g Unsalted Butter, softened to 18°C (65°F)
  • 226g Full Fat Cream Cheese, room temperature
  • 600g Granulated White Sugar
  • 6 Large Eggs, room temperature
  • 375g Cake Flour, sifted
  • 0.5 tsp Fine Sea Salt
  • 1 tbsp Vanilla Bean Paste or high-quality extract

Instructions:

  1. Prep the pan. Grease your Bundt pan with softened butter, reaching every nook and cranny, then dust with flour. Note: This creates a physical barrier so the sugar doesn't glue the cake to the metal.
  2. Cream the fats. Beat the 340g butter and 226g cream cheese for 2 minutes until smooth.
  3. Incorporate the sugar. Gradually add 600g sugar and beat on medium high for 5 full minutes until the mixture looks like pale, fluffy whipped cream.
  4. Emulsify the eggs. Add eggs one at a time, beating for 30 seconds after each. Note: This ensures the fat doesn't saturate too quickly and break the batter.
  5. Flavor infusion. Mix in the vanilla bean paste and salt until fragrant.
  6. Fold the flour. Turn the mixer to the lowest setting and add 375g cake flour in three parts. Stop as soon as the last white streak disappears.
  7. Final scrape. Use a silicone spatula to fold the batter by hand a few times to catch any unmixed bits at the bottom.
  8. The slow bake. Pour into the pan and bake at 180°C (350°F) for 75 minutes until a skewer comes out with just a few moist crumbs.
  9. The cooling rest. Let the cake sit in the pan for exactly 10 minutes. Wait for the edges to slightly contract from the sides.
  10. The flip. Invert onto a wire rack and let cool completely before slicing.