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When you’re torn between vanilla cake, cheesecake, and chocolate cake, why not have them all with a Philly Fluff Cake (or should it be Philly Phluff?)? This delicious cake blends the best elements of each into one creamy, chocolatey, dream dessert.
The magic of this cake lies in the cream cheese incorporated into both the batter and the glaze. It adds a rich depth, even though parts of the cake may resemble a simple yellow cake. Swirled throughout are luscious ribbons of pure chocolate.
To achieve the swirl, fill your bundt pan halfway with batter, then drizzle the melted chocolate on top. Use a knife to gently swirl the layers together. Just one complete circle with the knife will do; you don’t want to completely mix them, only create a nice swirl effect.
Top with the remaining batter and smooth it out with the back of a spoon before baking.
Allow the cake to cool slightly before removing it from the pan. Let it cool a bit more before glazing, as a hot cake will cause the frosting to slide off.
The glaze is straightforward to make and gives the cake a beautiful snow-white finish. It highlights the chocolate more vividly when you cut into it.
For a simpler touch, you can skip the glaze and just dust the cake with powdered sugar. Either way, this cake is perfect for special occasions or whenever you want to whip up a delicious treat.
For the Cake:
- 14 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup vegetable shortening
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar, divided
- 4 eggs
- 1 teaspoon vanilla extract
- 5 oz bittersweet chocolate, melted and cooled
For the Glaze:
- 2 oz cream cheese, room temperature
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions:
- Preheat oven to 350°F. In a large bowl, cream together the cream cheese, butter, and shortening for about 5 minutes until fluffy.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the cream cheese mixture, blending continuously.
- Add 1 cup of sugar and mix well, followed by 2 eggs. Then add the remaining sugar and mix until combined. Add the remaining eggs and vanilla, blending until the color is uniform.
- Pour half of the batter into a greased and floured 6-cup bundt pan. Drizzle the melted chocolate on top and swirl with a butter knife. Avoid over-mixing. Top with the remaining batter and smooth it out.
- Bake for 60-65 minutes. Allow the cake to cool for 15 minutes before removing it from the pan. Cool for an additional hour before glazing.
For the Glaze:
- Combine all glaze ingredients using an electric mixer until smooth. If too thick, add a bit more milk until it reaches a slightly runny consistency.
- Drizzle the glaze over the cooled cake and let it set for 20 minutes before serving. Alternatively, you can dust the cake with powdered sugar if you prefer.
