Preheat the oven to 325 degrees F. Grease and flour a 9-10 inch bundt pan very well.
Add the butter, cream cheese and extracts and mix with an electric mixer on medium to medium-high speed until completely smooth.
Add the remaining ingredients and mix on medium to medium-high speed until well incorporated.
The batter will be thick.
Add the batter to the prepared pan and smooth it evenly.
Bake at 325 degrees F for 55-60 minutes. A toothpick inserted into the cake will come out clean or with a few moist crumbs on it but no raw batter.
Cool in the pan on a wire rack for about 20 minutes, then turn out of the pan onto the wire rack and cool completely before adding a glaze or powdered sugar.
Notes
Feel free to add a simple glaze, melted chocolate, whipped cream, or fruit to the top of this cake. You could even add a scoop of vanilla ice cream to a slice.How to Store: This cake can be stored at room temperature in an airtight container for up to 5 days. (If you add perishable filling or frosting or if it's warm in your house, store it in the refrigerator.)How to Serve: This cake is best served close to room temperature. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving. You can also microwave slices for about 15 or so seconds.Make sure to check out the TIPS & FAQs for this recipe in the post, which will answer questions about ingredients, substitutions, recipe tips and more.Nutritional values are an estimate.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.