Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×13-inch baking pan. You can also line it with parchment paper for easy removal.
2. Cream the Butter, Cream Cheese, and Sugar:
In a large bowl, beat the butter and cream cheese together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Gradually add the granulated sugar and continue to beat until the mixture is smooth and creamy, about another 3-4 minutes.
3. Add the Eggs:
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients:
Add the dry ingredients to the wet ingredients in three parts, alternating with the milk (begin and end with the dry ingredients). Mix on low speed until just combined after each addition. Be careful not to overmix to keep the cake tender.
6. Add Vanilla Extract:
Stir in the vanilla extract.
7. Pour the Batter into the Pan:
Pour the batter into the prepared Bundt pan (or baking pan) and smooth the top with a spatula.
8. Bake:
Bake in the preheated oven for 60-75 minutes for a Bundt pan or 50-60 minutes for a 9×13-inch pan, or until a toothpick or cake tester inserted into the center comes out clean.
If the top starts to brown too quickly, tent it with aluminum foil to prevent over-browning.
9. Cool:
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
10. Serve:
Once the cake has cooled, you can serve it as-is or dust with powdered sugar. For an extra treat, add fresh berries, whipped cream, or a drizzle of glaze on top.
