Philly Fluff Cake Recipe

Place a rack in the middle of the oven and preheat to 350°F. Grease the tube pan with 1 Tbsp. vegetable shortening at room temperature, then coat it with 1 Tbsp. bleached all-purpose flour, tapping out the excess. In a large bowl, whisk together the granulated sugar, baking powder, kosher salt, and remaining 2 cups of flour until combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, unsalted butter, and remaining ½ cup vegetable shortening on medium speed until light and fluffy, about 2–3 minutes. Add the dry ingredient mixture and mix on low speed, scraping down the sides of the bowl as needed, until the flour is coated with fat, about 30–60 seconds. Increase speed to medium and continue beating until the mixture forms a smooth paste, approximately 2–3 minutes.

With the mixer on medium-low speed, add eggs one at a time, making sure each is fully incorporated before adding the next. Beat the batter, scraping the bowl as needed, until smooth, about 1–2 minutes total. Add the vanilla extract or vanilla bean paste and beat until fully incorporated and the batter is smooth, about 1 minute. Scrape the batter into the prepared pan and spread it evenly with an offset spatula or spoon.

Bake the cake in the preheated oven until it is golden brown and a tester inserted in the center comes out clean, about 55–65 minutes. Once done, transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.

Carefully invert the cake onto the wire rack to cool completely. Before serving, place the cake right side up on a serving platter. Using a fine-mesh sieve, dust the top of the cake generously with powdered sugar to create a thick, even layer.