Set your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil, then lightly dust it with flour, or simply line it with parchment paper for easy removal.

In a big bowl, cream together the softened butter and sugar until it’s light and fluffy. Crack in the eggs one at a time, mixing well after each. Stir in the vanilla extract.

In another bowl, whisk the flour, baking powder, and salt. Slowly add these dry ingredients to the butter mixture, alternating with the milk start and finish with the dry stuff. Mix just until everything comes together. Then, gently fold in the softened cream cheese until it’s smooth.

In a separate bowl, combine softened butter, cream cheese, sugar, egg, and milk. Mix it all until it’s creamy and smooth.

Pour half of the cake batter into your prepared pan and spread it out evenly. Spoon the cream cheese mixture over the batter and smooth it out gently. Finally, spread the remaining cake batter on top to cover the cream cheese layer.

Pop the cake into the oven and bake for around 50 minutes, or until it turns golden brown and a toothpick inserted into the cake (avoiding the cream cheese layer) comes out clean.

Take the cake out of the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. You can enjoy this cake warm or at room temperature either way, it’s delicious!