Philly Fluff Cake Recipe
Philly Fluff Cake is a soft, moist, and fluffy cake that combines cream cheese, butter, and vegetable shortening for a rich texture. Baked in a tube pan and dusted with powdered sugar, this classic cake offers a tender crumb and subtle vanilla flavor, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2¼ cups (450 g) granulated sugar
- 2 tsp. baking powder
- 2 tsp. Diamond Crystal kosher salt or 1¼ tsp. Morton kosher salt
- 2 cups (250 g) bleached all-purpose flour
- 1 Tbsp. bleached all-purpose flour (for coating pan)
Wet Ingredients
- 8 oz. cream cheese, room temperature
- ½ cup (1 stick) unsalted butter, room temperature
- 1 Tbsp. plus ½ cup vegetable shortening, room temperature (1 Tbsp. for greasing pan)
- 6 large eggs, room temperature
- 2 tsp. vanilla extract or vanilla bean paste
- ¼ cup (28 g) powdered sugar (for dusting)
Other
- A 9 or 10-inch diameter tube pan
Instructions
- Prepare the Pan and Dry Ingredients: Place a rack in the middle of the oven and preheat to 350°F. Grease the tube pan with 1 Tbsp. vegetable shortening at room temperature, then coat it with 1 Tbsp. bleached all-purpose flour, tapping out the excess. In a large bowl, whisk together the granulated sugar, baking powder, kosher salt, and remaining 2 cups of flour until combined.
- Cream the Fats and Combine with Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, unsalted butter, and remaining ½ cup vegetable shortening on medium speed until light and fluffy, about 2–3 minutes. Add the dry ingredient mixture and mix on low speed, scraping down the sides of the bowl as needed, until the flour is coated with fat, about 30–60 seconds. Increase speed to medium and continue beating until the mixture forms a smooth paste, approximately 2–3 minutes.
- Add Eggs and Flavoring: With the mixer on medium-low speed, add eggs one at a time, making sure each is fully incorporated before adding the next. Beat the batter, scraping the bowl as needed, until smooth, about 1–2 minutes total. Add the vanilla extract or vanilla bean paste and beat until fully incorporated and the batter is smooth, about 1 minute. Scrape the batter into the prepared pan and spread it evenly with an offset spatula or spoon.
- Bake the Cake: Bake the cake in the preheated oven until it is golden brown and a tester inserted in the center comes out clean, about 55–65 minutes. Once done, transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
- Cool and Finish: Carefully invert the cake onto the wire rack to cool completely. Before serving, place the cake right side up on a serving platter. Using a fine-mesh sieve, dust the top of the cake generously with powdered sugar to create a thick, even layer.
Notes
- Ensure all ingredients, especially eggs and dairy, are at room temperature to achieve the best texture.
- You can bake the cake up to 5 days in advance; store it tightly wrapped at room temperature. Dust with powdered sugar just before serving for optimal freshness and presentation.
- Use either vanilla extract or vanilla bean paste to suit your flavor preference.
- This cake is baked in a tube pan, which helps it cook evenly and retain its fluffy texture.
Keywords: Philly Fluff Cake, cream cheese cake, fluffy cake, tube pan cake, vanilla cake, classic American dessert
Find it online: https://tastybynova.com/philly-fluff-cake-recipe/
