Next, I like to add in the eggs one at a time. It takes a little longer, but believe me, this makes a difference in ensuring everything is combined well. After the eggs are in, I carefully sift the flour and salt together, then fold them into the batter gently. I also add in the vanilla and almond extracts at this stage, letting those lovely flavors meld together. The batter will be thick, rich, and oh-so decadent. Now, pour that beautiful mixture into your prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for about 70-75 minutes. The aroma wafting through my kitchen as it bakes is absolutely heavenly! I often peek in the oven, and once it’s nicely browned, I test for doneness with a toothpick—if it comes out clean, it’s time to take it out! Once it’s out, let it cool in the pan for about 10-15 minutes before flipping it out onto a wire rack to cool completely.
Pro Tips for Best Results
I’ve tried this recipe a few times to perfect it, and here are my tried-and-true tips. The first thing I’ve learned is to make sure your ingredients are at room temperature. This means no cold butter or eggs in my cake! It helps to create that wonderfully airy batter. I usually take my butter and cream cheese out of the fridge the night before.
Secondly, don’t skip the sifting step! Sifting the flour not only removes lumps but also lightens the flour, making the cake even fluffier. I’ve made that mistake before—I was so eager to get it in the oven that I didn’t sift, and the texture just wasn’t the same. Lastly, be patient when mixing! It’s tempting to rush, but taking time to ensure everything is well combined gives you that luxurious texture we’re all craving.
Common Mistakes to Avoid
One of the most common mistakes I’ve made in the past was not greasing the Bundt pan thoroughly. Trust me, I’ve had my fair share of cake disasters when they stick to the pan! I now coat it with butter and flour—or use a baking spray that has flour in it. This way, when it’s finally flipping time, my cake slides right out without a fuss. (See the next page below to continue…)
Another mistake is rushing the baking time. Each oven is different, and while I love my oven, it tends to bake a little hot. I always recommend checking the cake 5 minutes before the minimum baking time. Also, let it cool slightly before removing it from the pan. Patience here pays off in spades!
Lastly, don’t forget the cooling stage. I once sliced into a cake too soon, and the inside was still slightly gooey. The flavor was there, but the texture was far from perfect! Allowing it to cool completely means you’ll enjoy each slice at its best.