American
Philly Fluff Cake
This regional New York–New Jersey bakery cake should be velvety and close-grained like pound cake yet noticeably lighter. Cream cheese, butter, and nonhydrogenated shortening each have a distinct job;
10 servings · 30 minutes prep · 82 minutes cook
Ingredients
Pan
- 1 tablespoon (14 g) unsalted butter, softened
- 2 tablespoons (16 g) all-purpose flour
Vanilla batter
- 3 cups (360 g) cake flour
- 2 1/2 cups (500 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 8 ounces (225 g) full-fat brick cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (95 g) nonhydrogenated vegetable shortening, softened
- 6 large eggs, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
- 2 teaspoons (10 ml) vanilla extract
Chocolate ripple and finish
- 1/4 cup (22 g) Dutch-process cocoa
- 3 tablespoons (45 ml) hot coffee
- 1 tablespoon (12 g) granulated sugar
- 1/2 cup (55 g) confectioners' sugar
Directions
Mix the batter
- Heat the oven to 325°F (165°C). Butter and flour a 10-inch (25-cm) removable-bottom tube pan, tapping out excess flour.
- In a stand-mixer bowl, combine cake flour, 2 1/2 cups sugar, baking powder, and salt. Add cream cheese, butter, and shortening. Mix with the paddle on low until the flour is evenly coated and resembles damp sand, about 2 minutes.
- Whisk eggs, milk, and vanilla together. Add one-third to the flour mixture and beat on medium for 30 seconds. Add the remainder in two additions, mixing 20 seconds after each and scraping the bowl. Do not beat after the batter is smooth.
- Stir cocoa, coffee, and 1 tablespoon sugar to a smooth paste. Fold 2 cups (about 475 ml) batter into the cocoa mixture.
Marble, bake, and cool
- Spoon half the vanilla batter into the pan, add the chocolate batter in an uneven ring, and cover with remaining vanilla batter. Draw a thin knife through twice—no more—to create broad ripples.
- Bake 70 to 82 minutes, until the top springs back, a tester has a few moist crumbs, and the center registers about 205°F (96°C). Cool upright in the pan for 20 minutes.
- Run a thin knife around both edges, lift out the center, and cool completely on a rack. Invert so the flat base faces up and dust generously with confectioners' sugar.
