Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 8 ounces cream cheese, softened (226g)
  • 3 cups granulated sugar (600g)
  • 4 large eggs (approx. 200g)
  • 1 teaspoon vanilla extract (5ml)
  • 3 cups all-purpose flour (360g)
  • 1 teaspoon baking powder (5g)
  • ½ teaspoon baking soda (2.5g)
  • ½ teaspoon salt (2.5g)
  • 1 cup buttermilk (240ml)
  • 8 ounces cream cheese, softened (226g)
  • ½ cup (1 stick) unsalted butter, softened (113g)
  • 3 cups powdered sugar, sifted (360g)
  • 2 teaspoons vanilla extract (10ml)
  • 2-4 tablespoons milk (30-60ml), to adjust consistency

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour the bundt pan thoroughly.
  2. Cream together the softened butter and cream cheese until light and fluffy using an electric mixer. Gradually add the sugar and continue creaming until well combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake cools, prepare the frosting. Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, mixing until well combined. Add milk, 1 tablespoon at a time, until you reach your desired frosting consistency.
  9. Once the cake is completely cool, frost it generously with the cream cheese frosting. Use an offset spatula or pipe it on for a signature 'Nothing Bundt Cakes' look.
  10. Slice and serve. This cake is even better the next day!