EASY CREAM CHEESE CAKE RECIPE RECIPES

Steps:

• Place 3 sticks of the unsalted butter and 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 4 large eggs and 1/2 cup sour cream on the counter. Let everything sit at room temperature until the butter and cream cheese are softened, about 1 hour.
• About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325ºF. Place the remaining 1 tablespoon unsalted butter in a small microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon of the all-purpose flour and mix to form a smooth paste. Brush the paste on the inside of a 12-cup Bundt cake pan (see Recipe Notes), making sure to thoroughly coat the tube and all the crevices.
• Place the remaining 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
• Add 2 2/3 cups granulated sugar to the bowl of butter and cream cheese. Beat on medium speed with the paddle attachment until fluffy and combined, 3 to 4 minutes. Turn the mixer off and add the eggs, sour cream, and 1 tablespoon vanilla extract. Beat on medium speed until thoroughly combined and very light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low, slowly add the flour mixture, and mix until just combined, 1 to 2 minutes.
• Transfer the batter into the Bundt pan and smooth out the top. Pick up the pan and gently tap on the work surface a few times to remove any air bubbles.
• Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 70 to 75 minutes. Place the Bundt pan on a wire rack and let cool 30 minutes. Flip the cake out onto the rack and let cool completely, at least 2 hours, before slicing and serving.

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.