This cake is seriously amazing. I have been anticipating making this cake for oh, seven or eight years. That’s right, YEARS. I first had this cake when visiting the Medoways. The Darster made it for some occasion, perhaps a birthday, a graduation, or maybe a Saturday, but regardless this cake left an impression on me.
This was long before I became a baker, so I don’t think I even thought of asking for the recipe. It probably took me three or four years before it even occurred to me that I could make this cake. I distinctly remember asking, and receiving a copy of the recipe, and then by the time I returned home the recipe had mysteriously disappeared. It took me another 5 years to request the recipe again, and finally two months ago, I found the coveted recipe in my inbox.
And last week, I finally baked the cake. And it did not disappoint. This cake is moist and dense, with an amazingly chewy top crust that somehow makes a perfect cake even better. That’s right, I said it. This cake is PERFECT.
However, perfection takes time. This cake is in the oven for almost two hours, with three oven temperature changes. It’s a high maintenance cake, but trust me, it’s worth every minute. Can you tell I love this cake? I’m telling you, just make it. Trust me.
Best. Cake. Ever.
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups sugar
- 1 tsp salt
- 6 eggs, room temperature
- 4 tsp vanilla
- 3 cups flour
Beat the butter and cream cheese with a mixer until fluffy. Add the salt and sugar and continue beating for another 10 minutes.
Add the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
Beat in the vanilla.
Finally, add the flour until combined, but do not overbeat the batter.
Pour the batter into a well greased bundt pan.
Put the pan into a cold oven. Turn the temperature to 200° and bake for 20 minutes. Increase the temperature to 250° and bake for 10 minutes. Increase the temperature to 275° and bake for an additional 10 minutes. Increase the temperature to 300° and bake until a cake tester inserted in the center comes out clean, about 60 minutes longer.
Cool in the pan for about 15 minutes. Turn out onto a cooling rack and allow to cool completely. The cake will keep for at least 5 days well wrapped (unless you eat it all first).