Preheat and Prepare

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans or line them with parchment paper circles.

Make the Cake Batter

In a large mixing bowl, cream together the softened cream cheese and butter using a hand or stand mixer on medium speed for about 3 minutes, until light and fluffy.

Gradually add granulated sugar, beating for an additional 5 minutes until very light and fluffy.

Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

With the mixer on low, alternately add the flour mixture and milk to the batter, starting and ending with the flour. Mix just until combined—do not overmix.

Stir in the vanilla extract until incorporated.

Bake the Cakes

Divide the batter evenly between the two prepared pans and smooth the tops.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting

In a large bowl, beat the cream cheese and butter together on medium speed until completely smooth—about 3 minutes.

Gradually add powdered sugar, then stir in vanilla extract and a pinch of salt.

Beat until fluffy, about 5 minutes total. If the frosting is too soft, refrigerate it for 15–20 minutes before using.

Assemble the Cake

Once cakes are completely cool, place one layer on a serving plate.

Spread a generous amount of frosting over the top.

Place the second cake layer on top and frost the top and sides.

Smooth the frosting or create decorative swirls as desired.

Optional: Top with fruit, crushed nuts, or a dusting of powdered sugar.