Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Wet Ingredients: In a large mixing bowl, beat the softened cream cheese and butter together until perfectly smooth and creamy. Add the sugar and beat until the mixture is light and fluffy.
Incorporate Eggs & Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Combine Wet & Dry: With the mixer on low speed, add the dry ingredients to the wet ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix just until the flour disappears—do not overmix.
Bake: Pour the batter into your prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Pro Tips for a Perfect Cake
Room Temperature is Key: Ensuring your cream cheese, butter, and eggs are at room temperature is the secret to a smooth, lump-free batter and even baking.
Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten, which can make the cake tough.
Check for Doneness: The cake is done when the top is golden and the center springs back lightly to the touch. The toothpick test is your best friend!
Patience for Slicing: Allowing the cake to cool completely before slicing will give you beautifully clean cuts.
