Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch cake pan or springform pan.

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Continue mixing for about 3 minutes.

Gradually add the granulated sugar while continuing to mix. Beat for another 3 to 4 minutes until the mixture becomes light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

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

Whisking the dry ingredients first ensures the baking powder is evenly distributed throughout the flour. This simple step helps the cake rise evenly and prevents pockets of uneven texture.

Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined.

Pour the batter into the prepared pan and spread it evenly using a spatula.

The batter will be fairly thick, which is completely normal. Take your time smoothing the top so the cake bakes evenly and develops that beautiful golden finish.

Bake for 45 to 50 minutes or until the edges are golden brown and a toothpick inserted near the center comes out mostly clean.

Remove the cake from the oven and allow it to cool in the pan for about 15 minutes.

Dust the top with powdered sugar and serve warm with vanilla ice cream or fresh berries.

This final touch transforms the cake into a restaurant-quality dessert. The contrast between the warm cake and cold ice cream is absolutely incredible.