• 1. Prep Your Pan and Ingredients

Preheat your oven to 325°F (163°C). Grease and flour a 9-inch bundt or tube pan—this helps ensure easy release and a beautiful finished cake. Make sure all your ingredients are at room temperature; this is essential for proper mixing and an even texture.

• 2. Cream the Cheese and Butter

In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until completely smooth and creamy (about 2 minutes). Scrape down the sides of the bowl as needed.

• 3. Add the Sugar

Gradually add the granulated sugar to the bowl, beating continuously. Continue to beat for another 3–4 minutes until the mixture is light, pale, and fluffy. This step incorporates air, helping the cake rise and giving it structure.

• 4. Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The batter should be thick and satiny.

• 5. Mix Dry Ingredients Separately

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

• 6. Combine Wet and Dry Mixtures

Add the flour mixture to the wet ingredients in three parts, alternating with the milk. Begin and end with the flour mixture. Mix gently after each addition, just until combined. Overmixing can create a tough cake, while undermixing can leave dense pockets.

• 7. Bake

Pour the finished batter into your prepared pan and smooth the top with a spatula. Bake in the center of the oven for 45–55 minutes, or until golden and a toothpick inserted in the center comes out clean.

• 8. Cool Completely

Cool the cake in the pan on a wire rack for 15 minutes. Then, carefully invert onto the rack to finish cooling. Letting the cake cool fully before slicing helps it set and prevents crumbling.