Recipe: Delicious Philly Fluff Cake

This cake gets its name likely from the cream cheese that makes it so rich and fluffy. It’s a delicious dessert with a melt-in-your-mouth texture and a hint of sweetness. Here’s what you’ll need:

Ingredients:

• 10 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• ½ cup vegetable shortening
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups granulated sugar, divided
• 6 large eggs
• 1 teaspoon vanilla extract
• 5 oz bittersweet chocolate (optional, for marble cake)
• Powdered sugar, for dusting

Find more recipes in Tampa Free Press’s Good Eats section.

Instructions:

1. Preheat your oven to 350°F (180°C) and grease and flour a 12-cup Bundt or tube pan.
2. In a large bowl, cream together the softened cream cheese, butter, and shortening with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. This is what makes the cake so airy!
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
5. Divide the sugar into two bowls: 1 cup in each. Add 1 cup of sugar and 3 eggs to the batter, then mix until incorporated. Add the vanilla extract.
6. Here’s where you can make it a marble cake! If you want a chocolate swirl, melt and cool the chocolate. Set aside half the batter in a separate bowl, then add the melted chocolate to the remaining batter and gently fold it in until just combined.
7. Add the remaining 1 cup of sugar and 3 eggs to the vanilla batter and mix until combined.
8. Pour half of the vanilla batter into the prepared pan. Then, carefully spoon dollops of the chocolate batter on top. Use a butter knife to gently swirl the batters together, creating a marbled effect. Don’t overmix! Finally, pour the remaining vanilla batter on top.
9. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely in the pan before inverting it onto a serving plate. Dust generously with powdered sugar and enjoy!

Tips:

• For a richer flavor, use full-fat cream cheese.
• If you don’t have a Bundt pan, you can use a loaf pan, but you might need to adjust the baking time slightly.
• Let the cake cool completely before dusting with powdered sugar, otherwise it will melt and become clumpy.
• You can store leftover cake at room temperature for up to 2 days, or in the fridge for up to 5 days.

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