Introduction

Philly Fluff Cake is a classic, rich, and tender cake with a light, fluffy texture thanks to cream cheese and vegetable shortening. This vintage recipe is beloved for its delicate crumb and simple but irresistible powdered sugar topping. Perfect for any occasion, it’s a cake that feels both nostalgic and elegant.

A round bundt cake with a smooth golden brown crust is placed on a white plate, topped with a thick layer of fine white powdered sugar that evenly covers the top and edges. Two slices have been cut and slightly pulled out, revealing a dense, moist, yellow interior with a soft crumb texture. The cake sits on a white marbled surface, with a metal sifter and stacked white plates with a knife in the background. The powdered sugar is also lightly dusted around the base of the cake on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp. plus ½ cup vegetable shortening, room temperature

1 Tbsp. plus 2 cups (250 g) bleached all-purpose flour

2¼ cups (450 g) granulated sugar

2 tsp. baking powder

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

8 oz. cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

6 large eggs, room temperature

2 tsp. vanilla extract or vanilla bean paste

¼ cup (28 g) powdered sugar

A 9 or 10″-diameter tube pan

Instructions

Step 1: Preheat your oven to 350°F and place a rack in the middle. Grease your tube pan with 1 tablespoon of vegetable shortening and dust it with 1 tablespoon of flour, tapping out any excess. In a large bowl, whisk together granulated sugar, baking powder, salt, and the remaining 2 cups of flour until combined.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and remaining ½ cup vegetable shortening on medium speed until light and fluffy, about 2 to 3 minutes. Add the dry ingredients and mix on low speed until the flour is coated in fat, about 30 to 60 seconds, then increase speed to medium and beat until the mixture forms a smooth paste, about 2 to 3 minutes.

Step 3: With the mixer on medium-low, add eggs one at a time, making sure each is fully incorporated before adding the next. Beat the mixture until smooth, scraping down the bowl as needed, about 1 to 2 minutes total. Add vanilla extract and beat until well combined and smooth, about 1 minute more. Transfer the batter to the prepared pan and spread it evenly.

Step 4: Bake until the cake is golden brown and a tester inserted into the center comes out clean, about 55 to 65 minutes. Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.

Step 5: When ready to serve, place the cake right side up on a platter and dust generously with powdered sugar using a fine-mesh sieve for a thick, beautiful coating.

Tips & Variations

For a subtle flavor twist, try adding a teaspoon of almond extract in place of vanilla.

If you prefer a richer cake, swap half of the vegetable shortening for softened butter.

Make sure all your ingredients are at room temperature to achieve the smoothest batter and best rise.

Use a good-quality cream cheese for a creamier texture and better flavor.

FAQs

Can I use butter instead of vegetable shortening?

Yes, you can substitute butter for the shortening, but the texture may be slightly less tender since shortening contributes to a softer crumb.

What is the best pan to use for this cake?

A 9 or 10-inch diameter tube pan works best, as it helps the cake bake evenly and develop a nice structure for the fluffy texture.

Dessert

Philly Fluff Cake Recipe