An easy to make cake vanilla cream cheese bundt cake with the added richness of cream cheese in both the batter and the decadent vanilla glaze.
Vanilla Cream Cheese Bundt Cake
Vanilla lovers are a much quieter by nature kinda folks. They don’t need to constantly shout about their flavour passion like some chocolate lovers do. (Oops! Points finger at self.)
This recipe is for them especially if they like the added richness and flavour that cream cheese brings to a cake batter.
I make a couple of fruitcakes during the Christmas season that use cream cheese in the batter. It’s always those that my holiday guests seem to favour most.
With that in mind, I reminded myself over the Christmas season to try a simple bundt cake. I used a variation of one of those delicious cake batters and it worked out exceptionally well.
Vanilla Cream Cheese Bundt Cake
If you are a cake batter bowl licker this one is for you too. The batter is so rich, creamy and absolutely luscious, you’ll want to eat it by the spoonful.
This cake recipe can also be baked in two loaf pans if you don’t have a bundt pan. It may be time to invest in one if you don’t; this recipe baked up absolutely perfectly in my pan.
Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love. 
Like this Vanilla Cream Cheese Bundt Cake recipe?
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Vanilla Cream Cheese Bundt Cake
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Vanilla Cream Cheese Bundt Cake
Ingredients
For the cake batter
- 1 ½ cups sugar
- 8 oz cream cheese, one standard Philadelphia brand block
- 1 cup butter
- 3 tsp pure vanilla extract
- 4 eggs
- 1 ¼ cups all-purpose flour
- 1 cup cake flour
- 1 ½ tsp baking powder
For the Vanilla Cream Cheese Glaze
- 2 cups icing sugar
- 4 ounces cream cheese, 1/2 a standard Philadelphia brand block
- 1 tsp pure vanilla extract
- 2-3 tsp milk
Instructions
- Preheat oven to 325 degrees F.
- Cream together well, the sugar, cream cheese, butter and vanilla extract.
- Add the eggs, one at a time, beating well after each addition.
- Sift together the all-purpose flour, cake flour and baking powder.
- Gently fold dry ingredients into the creamed mixture until the flour is fully incorporated.
- Bake in well greased and floured bundt pan or two parchment lined loaf pans at 325 degrees F for about 50-60 minutes or until toothpick inserted in center comes out clean.
- Cool on wire rack. Frost with Vanilla Cream Cheese Glaze.
To make the Vanilla Cream Cheese Glaze
- Beat all ingredients together very well in an electric mixer until very smooth. Add more or less milk to get the glaze to the proper consistency which should be relatively thick but not quite pourable.
- Spoon and swirl the glaze on top of the cake and let it drip down naturally.
Recommended Products
-
Wilton Fluted Tube Bundt Pan, Excelle Elite, Non-Stick, 24.8 cm Dia x 8.6 cm (9.75 in. Dia. x 3.37 in) -
Silicone Spatula Set : U-Taste 450ºF Heat-Resistant Spatula - One Piece Seamless Design, Non-Stick Silicone Rubber with Reinforced Stainless Steel Core (4 Piece Set, Red) -
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Nutrition Information
Yield
16Serving Size
1 sliceAmount Per Serving Calories 390 Total Fat 20g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 6g Cholesterol 99mg Sodium 223mg Carbohydrates 48g Fiber 0g Sugar 33g Protein 5g
Natalie
January 22, 2013 at 2:31 amLooks amazing!!
Anonymous
February 9, 2013 at 6:22 amThis looks amazing! Can I still try it if I don’t have an electric mixer?
Barry C. Parsons
February 9, 2013 at 11:55 amIf you’ve got the biceps for all that mixing. LOL! Get a cheap handheld mixer if you are a starter baker. Everyone starts somewhere.
BJ Wells
March 19, 2013 at 8:39 pmBaked this recipe this past Sunday. Delicious and just about gone (only 2 people in the house).
So light. I told my 92 year old mom it was as good as my best pound cake (been baking over 40 years)but mom says no! not that good. I think this cake texture is great. BJ Wells
Diana
September 27, 2014 at 2:05 pmI made this bundt for my daughter’s party and everybody loved it!.. It is so delicious…
Next time I will try to add a couple drops of lemon on the glaze, just to handle better the sweetness.
Thank you for sharing your recipe
Barry C. Parsons
September 29, 2014 at 11:54 amSo glad to hear you had such a success. The cream cheese really makes a very rich difference to the cake.
Charlotte h
May 11, 2015 at 9:04 pmMade this last week….its yum!!!! Just made another batch and forgot the bp, cake is already in the oven…will it still be good?
Barry C. Parsons
June 2, 2015 at 3:48 pmOuch. I guess you found out. Hope it wasn’t too much of a hockey puck. 🙂
Sheila
January 15, 2018 at 9:58 pmHI I was just wondering if this recipe could be used as cupcakes.
Barry C. Parsons
March 13, 2018 at 9:35 amA little denser than most cupcake recipes but if that’s not an issue for you, give it a whirl.
ELIZABETH
April 5, 2019 at 9:34 pmWould this batter work with coconut and pecans added to the batter? Or should I just leave well enough alone and bake it as written?
Thank you in advance for your response.
Barry C. Parsons
April 17, 2019 at 10:27 amI can see it working. I’d toast the nuts first.
Amie
May 8, 2019 at 12:50 pmSo I tried this last night and the cake is delicious?…moist but not overly sweet. However, my bundt cake doomed after it finished baking. Do you have this issue and how do you prevent from dooming? Do you trim off the bottom to make it flatter?
Barry C. Parsons
May 9, 2019 at 11:14 amDoming is quite normal in denser cakes like bunt recipes. I just trim it flat on the bottom and have the craps with leftover glaze! Baker’s perk!