Philly Fluff Cake Recipes

PHILLY FLUFF CAKE

Steps:

• Preheat oven to 350 degrees. Grease three 8-inch cake pans with baking spray, set aside.
• Sift cake flour, baking powder, and salt in a large bowl. In a stand mixer fitted with a paddle attachment, beat cream cheese, butter, and shortening on medium speed until pale and creamy, about 5 minutes. Scrape bowl and paddle as needed. Lower speed to medium and add eggs one at a time, beating well after each addition. Scrape sides and bottom of bowl, beating in vanilla. Gradually add sifted dry ingredients, scraping the bowl as needed.
• Divide batter between prepared pans and bake for 25 to 30 minutes, rotating halfway. The cake should be slightly golden and toothpick inserted should come out mostly clean with a few moist, not wet, crumbs. Let cakes rest in pans for 5 minutes before inverting onto a wire rack to cool completely.
• In a stand mixer fitted with a paddle attachment, beat butter and cream cheese on medium-high speed until well blended, about 3 minutes. Gradually add powdered sugar on low speed. Scrape bowl and paddle as needed. Beat in vanilla and salt. If it is too thick, add heavy cream a tablespoon at a time. Raise speed to medium-high beat for final 30 seconds. Refrigerate until assembly.
• Bring frosting to room temperature. Keep ⅛ cup frosting white. Tint ¼ cup frosting green, ¾ cup frosting pink, and the remaining frosting blue.
• Dollop a bit of frosting on a cake board. Secure first cake layer, pipe a perimeter of blue frosting, filling in circle with pink frosting, use an off set spatula to even frosting. Repeat process with second layer. Top with final, third cake layer. Base ice cake with blue frosting. Refrigerate for 10 minutes. Frost cake with a final, thicker, coating of blue frosting. Refrigerate for a final 10 minutes. Use a shell tip to pipe rosettes, garnish with green leaves and white dots.

PHILLY FLUFF CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 12-cup Bundt or tube pan.
• In a large bowl, cream together the cream cheese, butter, and shortening with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. In a smaller bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture and mix on low speed until blended - it will be very thick.
• Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition. Add the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl once or twice, until the batter is smooth.
• Pour half of the mixture into the prepared pan. Top with the melted chocolate and swirl a knife through the batter to marble it. Top with the remaining batter.
• Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely. Before serving, dust with a generous amount of confectioner's sugar.

PHILADELPHIA POUND CAKE

Steps:

• Preheat oven to 325°F. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar just before serving.

PHILADELPHIA CREAM CHEESE POUND CAKE

Steps:

• Note: 3 sticks of butter equal 3/4 lb.
• All ingredients (including eggs and cream cheese) must be at room temperature.
• Cream butter well, add cream cheese.
• Mix thoroughly.
• Gradually add sugar.
• Add eggs, one at a time.
• Add flour gradually, then add vanilla flavor.
• Place cake in tube pan in COLD oven.
• Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
• Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).

PHILLY FLUFF CAKE RECIPE - (3.9/5)

Steps:

• Preheat the oven to 350 degrees F. Grease and flour an 12-cup Bundt pan. In a large mixing bowl, cream together the cream cheese, butter, and shortening until light and fluffy. In a small mixing bowl, combine the flour, baking powder, and salt. Add the flour mixture to the creamed mixture and mix until blended. Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition. Add the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl once or twice, until the batter is smooth. Pour half of the mixture into the prepared pan. Top with half of the melted chocolate and swirl a knife through the batter to marble it. Top with the remaining batter. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Invert the cake onto a platter and cool completely. Before serving, drizzle the cake with the remaining melted chocolate.