Cream Cheese Filled Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake batter:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk (or 230ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the cream cheese filling:</li><li class="ingredients-single-item">225g full-fat cream cheese, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For the glaze (optional):</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk or cream</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your bundt pan, ensuring you reach all the crevices and central tube. This meticulous preparation is crucial for clean release after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the cake batter, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This pre-mixing of dry ingredients ensures even distribution of leavening agents throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming creates air pockets that give your cake structure and lift.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs to the butter mixture one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. The mixture might look slightly curdled – this is normal!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts (beginning and ending with flour). Mix just until combined after each addition. Overmixing develops gluten, which can make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Prepare the cream cheese filling by beating the softened cream cheese and sugar until smooth and fluffy, about 2 minutes. Add the egg, vanilla, and flour, mixing until just combined. The flour helps stabilize the filling so it doesn't sink into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spoon half of the cake batter into the prepared bundt pan and spread evenly. Use the back of a spoon to create a shallow trench in the center of the batter, being careful not to reach the pan's edges or bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully spoon the cream cheese filling into the trench, keeping it away from the outer and inner edges of the pan. This placement ensures your filling remains a surprise inside the cake rather than sticking to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top with the remaining cake batter, ensuring the filling is completely covered. Gently smooth the top with a spatula. Give the pan a couple of light taps on the counter to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the cake (not the filling) comes out with a few moist crumbs. The cake should be golden brown and beginning to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool in the pan for exactly 15 minutes – any less and it might break, any more and it could stick. Then invert onto a cooling rack to cool completely, about 2 hours. Patience here ensures your cake won't break when unmolded.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the optional glaze, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth. Add more liquid a teaspoon at a time until you reach your desired consistency – it should be thick enough to coat the back of a spoon but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake is completely cool, drizzle with glaze or dust with powdered sugar as desired. For the cleanest slices, use a serrated knife and gentle sawing motion when serving. The cake will keep covered at room temperature for 2 days, or refrigerated for up to 5 days.</li></ol>