Recipe For Natales Philly Fluff Cake Recipe

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How to Make Natales Philly Fluff Cake at Home

If you love Natales Bakery's Philly Fluff Cake, you're not alone. This cake is a popular treat in Long Island and beyond, thanks to its dense, moist, and tender texture, rich swirls of bittersweet chocolate, and a well-browned, sugary crisp exterior. It's more similar to a pound cake than a fluffy cake, and a generous portion of cream cheese in the batter lends the cake a gentle tang. But you don't have to travel to Natales Bakery or order online to enjoy this cake. You can make it at home with this easy recipe that uses simple ingredients and a standard Bundt pan. You'll be amazed by how delicious this cake tastes fresh from the oven or even after a few days at room temperature. It's perfect for any occasion, from breakfast to dessert.

Here's what you'll need to make Natales Philly Fluff Cake at home:

8 ounces of cream cheese, softened 1/2 cup of unsalted butter, softened 1/2 cup of canola oil 3 cups of granulated sugar 2 teaspoons of kosher salt 5 large eggs, at room temperature 1 vanilla bean pod, split (or 1 teaspoon of vanilla extract) 6 ounces of 60% bittersweet chocolate 4 cups of all-purpose flour 1/2 teaspoon of baking powder 1/2 cup of whole milk 1 tablespoon of powdered sugar

And here are the steps to follow:

Preheat your oven to 300°F and spray a 15-cup Bundt pan with baking spray (or lightly grease it with butter and dust it with flour). In a large bowl, beat the cream cheese, butter, and oil with an electric mixer on medium-high speed until smooth and fluffy, about 4 minutes. Scrape down the sides of the bowl as needed. Add the granulated sugar and salt and beat on medium-high speed until fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. If using a vanilla bean pod, scrape the seeds with a paring knife and add them to the batter (or add the vanilla extract). Beat on low speed until well combined, about 1 minute. In a small microwave-safe bowl, melt the chocolate on 30% power for 30 seconds. Stir well and continue to microwave in 30-second intervals until smooth. Set aside to cool slightly. In a medium bowl, whisk together the flour and baking powder. Gradually add the flour mixture alternately with the milk to the cream cheese mixture, starting and ending with the flour mixture. Beat on medium speed until well combined after each addition. Transfer 3 cups of the batter to another medium bowl and stir in the melted chocolate until well combined. Spoon half of the vanilla batter evenly into the prepared pan. Spoon half of the chocolate batter over the vanilla batter. Repeat with the remaining vanilla and chocolate batters. Swirl a knife through the batters to create a marbled effect. Bake for 1 hour and 40 minutes to 1 hour and 50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to e2b6ddb00d