Philly Fluff Cake

Place a rack in middle of oven and preheat to 350°. Grease pan with 1 Tbsp. vegetable shortening, room temperature, then coat with 1 Tbsp. bleached all-purpose flour, tapping out any excess. Whisk together 2¼ cups (450 g) granulated sugar, 2 tsp. baking powder, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 2 cups (250 g) bleached all-purpose flour in a large bowl.

Beat 8 oz. cream cheese, room temperature, ½ cup (1 stick) unsalted butter, room temperature, and remaining ½ cup vegetable shortening, room temperature, in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 2–3 minutes. Add dry ingredients and mix on low speed, scraping sides of bowl as needed, until flour is coated in fat, 30–60 seconds. Increase speed to medium and beat until mixture resembles a smooth paste, 2–3 minutes.

With mixer on medium-low speed, add 6 large eggs, room temperature, one at a time, waiting after each addition until incorporated before adding the next, and beat, scraping down bowl as needed, until smooth, 1–2 minutes total. Add 2 tsp. vanilla extract or vanilla bean paste and beat until incorporated and batter is smooth, about 1 minute.Scrape batter into prepared pan and spread into an even layer with an offset spatula or spoon.

Bake cake until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Invert cake onto rack and let cool completely.

To serve, place cake right side up on a platter and, using a fine-mesh sieve, dust ¼ cup (28 g) powdered sugar over cake to create a thick layer. Do Ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature. Dust with powdered sugar just before serving.