Ingredients

Cake Ingredients:

• 1 cup (226 g) unsalted butter, softened
• 6 oz (170 g) brick-style cream cheese, softened (avoid spreadable varieties)
• 2 ½ cups (500 g) granulated sugar
• 6 large eggs, preferably at room temperature
• 1 Tablespoon pure vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• ⅓ cup (78 ml) whole milk

Glaze Ingredients:

• 2 cups (250 g) powdered sugar (also known as icing sugar)
• 2 Tablespoons melted butter (either salted or unsalted)
• ½ teaspoon vanilla extract
• 1 to 3 Tablespoons milk, plus extra if needed for consistency

Instructions

Preheat & Prep

• Preheat oven to 350°F (175°C).
• Grease & flour a 12-cup Bundt pan, tapping out excess flour.

Make the Batter

• Beat butter, cream cheese, and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each. Stir in vanilla.
• Whisk together flour, baking powder, and salt in a separate bowl.
• On low speed, alternate adding dry ingredients & milk (start & end with flour).

Bake

• Pour batter into the prepared pan.
• Bake for 50-60 minutes, until a skewer comes out with a few moist crumbs.
• Cool for 15-30 minutes, then invert onto a rack.

Glaze It!

• Whisk powdered sugar, melted butter, vanilla, and milk until smooth.
• Drizzle over cooled cake. Let set for 30-60 minutes.