Cream Cheese Cake
Step by Step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the softened butter and softened cream cheese on medium speed until smooth and well combined, about 2 minutes.
- Add the granulated sugar to the butter and cream cheese mixture. Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition until just incorporated. Mix in the vanilla extract.
- Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix until just combined after each addition. Do not overmix.
- Pour the finished batter into the prepared pan(s) and spread it evenly.
- Bake for 30-40 minutes (for a 9×13 pan) or 25-35 minutes (for round pans), or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
- Allow the cake to cool in the pan(s) set on a wire rack for 15 minutes. Then, invert the round cakes onto the rack to cool completely, or leave the sheet cake in the pan to cool.
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