Oh my lord, so delicious and rich! What a keeper!

Get the oven ready by preheating it to 350°F, or 175°C. To save time, grease and flour a 9 by 13-inch baking pan. Another option is to line the pan with parchment paper.
To get the desired consistency, combine the flour, sugar, baking powder, baking soda, and salt in a large mixing basin. Whisk to combine.
3. In an other dish, use a mixer to thoroughly blend the cream cheese, eggs, sour cream, vanilla extract, and vegetable oil.
4. Carefully add the dry ingredients to the wet mixture, blending just until incorporated.
5. Spoon the batter into the baking dish that has been preheated and use a spatula to level the top.
Bake for 30–35 minutes in a preheated oven, or until a toothpick inserted in the middle comes out clean. 6.
Seven, before icing, let the cake cool entirely on a wire rack in the pan.
To whip up the icing:
8. Cream the softened cream cheese and butter in a medium bowl.
9. While mixing, slowly add the powdered sugar and vanilla essence. You may thin down the frosting by adding a tablespoon of milk at a time if it’s too thick.
When the cake has cooled, level out the icing. Slice, present, and then see its evaporation!
As an alternative or as a helpful hint, you might add a little lemon zest to the batter.
– A teaspoon of cinnamon infused into the frosting is the perfect touch for an autumnal twist.
– Use store-bought frosting if you’re in a hurry, but make your own if you have the time; the difference is substantial.
– Keep the cake in the fridge if you aren’t going to serve it right away since the cream cheese icing becomes soft at room temperature.

You now have a Cream Cheese Cake recipe that will brighten anyone’s day, particularly on those days when everything seems overwhelming. Cheers, pals!