Philly Fluff Cake
4.8
(17)
Active Time
30 minutes
Total Time
1 hour 30 minutes (plus cooling)
Named for the iconic cream cheese brand, the Philly fluff cake can be found at bakeries across the Northeast. Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff is known for its ethereally light, fluffy texture. The cake batter starts with a trifecta of fat—cream cheese, butter, and shortening—each playing an important role in the cake’s flavor and structure. The cream cheese gives the cake its signature tang; the butter adds richness and flavor; and the shortening is key to the cake’s light, springy, soft crumb.
The original Philly fluff cake was created by Harry Zipes, onetime of Bruce’s Bakery (named for Zipes’ son, Bruce) in Great Neck, Long Island. “My father, Harry, was constantly trying to make every item in his bakery just a little bit better,” Zipes writes in Bruce’s Bakery Cookbook, where he published the recipe for his father’s signature Philly fluff cake. “In this case, he took a basic pound cake and added extra cream cheese and lots of real butter.” Shortly after its introduction to the menu, the ultrarich Bundt cake—which also featured a chocolate ripple in the batter—became a best-seller. Its instant popularity prompted bakeries across the tri-state area to create their own versions. This recipe is inspired by the one at Natale’s Bakery in Summit, New Jersey, famous for their all-vanilla, tender-crumbed Philly fluffs. It keeps the original triple-enriched base but skips the chocolate swirl and bakes in a tube pan rather than a Bundt. Once cooled, the cake is inverted so the thicker ring faces up, providing more surface area for the generous layer of powdered sugar on top, a signature of many Philly fluff cakes.
This is one of those rare confections that only gets better with time: As the cake sits, its flavor concentrates and the crumb softens, making a slice just as enjoyable (if not more so) the next day. Eat it for breakfast, a snack, or dessert—it’s the ideal have-around-the-house cake.
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What you’ll need
2-Piece Angel Food Pan
$32 $29 At Amazon
Stand Mixer
$389 At Amazon
Silicone Spatula
$10 At Amazon
Ingredients
12 servings
Special equipment
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Leave a Review
Reviews (17)
Back to TopMade it... OMG this thing is delicious
Jeff
10/7/2023
This was DELICIOUS! I followed the recipe as written except I used a bundt pan (no angel food cake pan). The batter filled the pan to 1 inch below the rim and when baked, rose to about 1/2 inch above the rim. I unmolded the cake after 15 minutes onto a cookie rack. The cake came out intact and beautiful (greased/floured the pan well). The cake was moist, firm, creamy, flavorful (may try almond extract the next time). It sliced beautifully without crumbing and could be sliced in super thin slices. No fork needed.
FingerLakesGirl
Northern VA
9/25/2023
Help!!!! Love the taste of the cake. I didn't read the entire recipe and I didn't invert the cake to cool I believe that is why it was so dense - but still delicious. I am assuming that it is like an angel food cake and it needs to just hang upside down to keep it fluffy. Do I leave it in the pan and invert the same way as an angel food cake?
Maira
New Jersey
9/13/2023
I decided to try this recipe as it reminded me of a cake my Mom used to make. It turned out amazing. My very picky eaters finished it in 2 days and requested I make another. That is a first in this house and quite a compliment to this enduring recipe!!
Deb
Jersey Pine Barrens
8/18/2023
Best pound cake. Lovely texture. Fine/tight crumb and spongy. Only thing is that next time I will skip the salt because I usually prefer my cakes without it. I used an Angel cake tube pan and baked at 325 instead of 350 for about 1 hour and 15 minutes. I usually prefer this temperature for pound cakes. Also, double the vanilla like I did. You also have the option of adding some almond extract or i.e., lemon zest…
Regine C
Gaithersburg, Maryland
8/15/2023
Brookie Cookie, I think you have hit the nail on the head re: why people's cakes are falling. Epicurious's "what you'll need" equipment statement is incorrect. A tube pan - NOT an angel food pan - is needed and the incorrect pan may likely be contributing to the deflation that folks are seeing.
Seekifone
Duke City, NM
8/11/2023
I can’t wait to try this recipe. I was wondering if anyone has tried making this with cake flour? TIA. Lori
Lori
Vermont
8/8/2023
I followed the directions exactly as written. The cake came out pretty, but very short, like less than 3" in height...shorter than a pound cake would be and shorter looking than the photograph. It tested done and does not look like it "fel" but maybe had a failure to raise completely? I wont know till I cut the cake. Either way it better taste awesome for me to ever use this recipe again.
JackiBlue
Clayton NC
8/3/2023
Terrific recipe! I weighed the flour, sugar and shortening - this last because I loathe measuring shortening in a cup, even with the water displacement method. The weight of one tbsp. was printed on the label. (A half cup of shortening weighs 96 grams. You're welcome.) I unearthed my perfectly useable angel food pan, baked for 70 minutes total and rotated it carefully after 40 minutes, figuring as I always do that the first "half" needs to be a bit longer as the pan and its contents are not warm. My only deviation from the recipe was to use unbleached AP flour rather than run to the grocery for bleached. I had no slumping, falling, or other problems whatsoever. I love the so-called "reverse creaming" method used here, even though this one results in a paste rather than the sandy texture found elsewhere; it produces a tender, uniform crumb without risk of over-beating, something that has often as not eluded me with the cream butter and sugar, add dry ingredients and wet alternately, beat smooth. This will be my go-to "pound cake" recipe from here on, good as a vehicle for berries and whipped cream or simply a slice eaten out of hand with a cup of coffee before dashing off to work.
Deborah
Eugene, OR
7/7/2023
I love this cake with all my heart! I had good success using King Arthur's Measure For Measure gluten free flour with an exact swap by weight. My cake did sink somewhat but I had to pull it out right at 55 minutes. If my angel food cake pan hadn't leaked batter all over the oven, burnt, and was smoking like crazy setting off my smoke alarms, I would have been able to leave it in a bit longer. I did add a 1/2 tsp of almond extract with the vanilla and sprinkled sparkling sugar on the top (which becomes the bottom), love the little crunch. So good!
Laura Della Valle
Vancouver Wa
7/5/2023
I made this on Monday to bring to the Fourth of July potluck at a friend's. It was a big hit! Very moist and delicious. I've been told it won't be the last time I make that cake. This one is a keeper.
Trish P.
Walla Walla, WA
7/5/2023
7/23 I decided to give this recipe a try and I’m glad I did. I followed this recipe as written except I did not rotate the cake. It baked beautifully and tasted delicious. I highly recommend this recipe! PS I used a hand mixer.
Karen
Reading, Pa.
7/2/2023
Has anyone made this with a hand mixer and a Bundt pan? I was going to try it until I read about the fallen cakes and I'm not going to buy a new expensive mixer.
Shayna
Onaha
7/2/2023
This cake was utterly delicious. I followed the directions exactly and it was as perfect It’s crust is tasty and the cake moist and flavorful from the vanilla, butter and cream cheese Hands down best pound cake. EVER
Susan L. Santner
Studio City, ca
6/30/2023
Perfect cake- i had no issues and it's addictive. Doesn't need powdered sugar on top though.
Lydia P
Lewiston, ME
6/30/2023
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