Cream Cheese Cake: A Rich and Creamy Dessert Delight

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, using an electric mixer on medium speed.
Add the granulated sugar and continue to beat until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Cream Cheese Frosting:

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, and beat until the frosting is light and fluffy.
Stir in the vanilla extract. If the frosting is too thick, add heavy cream 1 tablespoon at a time until you reach your desired consistency.
Assemble the Cake:

Once the cake has cooled completely, spread a generous layer of cream cheese frosting over the top of the cake.
If desired, add additional frosting between layers if you make a layered cake.
Serve:

Slice the Cream Cheese Cake and serve. It pairs perfectly with fresh berries or a drizzle of fruit compote.
Serving and Storage Tips