Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 cup (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the sugar and beat until light and fluffy.
- Mix in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is, or dust with powdered sugar, or top with fruit for extra flavor.
If you like, I can also give you a no-bake cream cheese cake version for an easier, summer-friendly dessert.