| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 1/2 cups |
| Baking powder | 1 1/2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Eggs, room temperature | 2 |
| Vegetable oil | 3/4 cup |
| Sour cream | 1 cup |
| Vanilla extract | 2 teaspoons |
| Cream cheese, softened | 8 ounces |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 4 ounces |
| Unsalted butter, softened | 4 tablespoons |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
| Milk | 1 tablespoon (or as needed) |
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, beat eggs, vegetable oil, sour cream, vanilla extract, and softened cream cheese until smooth and well combined.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake the cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove from the oven and allow the cake to cool completely before frosting.
For the Frosting:
- Beat cream cheese and butter: In a mixing bowl, beat together softened cream cheese and butter until creamy.
- Add powdered sugar and vanilla: Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
- Adjust consistency: If needed, add milk, a tablespoon at a time, until the desired consistency is reached.
- Frost the cake: Spread the frosting evenly over the cooled cake.
- Slice and serve: Slice and serve, then enjoy the creamy goodness!
