INGREDENT
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (225g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and cream cheese together until creamy and smooth.
- Add sugar gradually, beating until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or frost as desired before serving.
If you’d like, I can also give you a no-bake cream cheese cake version for an easier and quicker option. Would you like me to add that?