Grease and flour a 9-inch (23 cm) round cake pan, or line with parchment paper.
2. Make the Cake Batter:
In a large bowl, beat butter and cream cheese until smooth and creamy.
Add sugar gradually and continue beating until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, sift together flour, baking powder, and salt.
Gradually fold dry ingredients into the wet mixture.
Stir in milk until batter is smooth and consistent.
3. Bake:
Pour batter into the prepared pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool completely in the pan on a wire rack.
4. Optional Frosting:
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, then vanilla.
Spread over cooled cake and garnish with berries or preserves.
🥄 Tips:
Make sure cream cheese and butter are at room temperature — it prevents lumps.
For extra richness, you can substitute half the milk with sour cream.
This cake tastes even better if refrigerated for a few hours before serving — it sets beautifully.
If you want, I can also give you a no-bake cream cheese cake version that’s super quick and just as creamy — perfect when you want dessert in minutes. Do you want me to do that?
