Instructions — Only About 15 Minutes of Prep
Prepare the oven
Preheat the oven to 180°C / 350°F. Line or lightly grease a round cake pan measuring about 22–24 cm, or 9 inches.
Mix the cake batter
In a mixing bowl, whisk the eggs and sugar together until the mixture becomes pale and slightly fluffy. Add the milk, oil, vanilla, and salt, mixing until combined.
Then gently fold in the flour and baking powder until smooth, being careful not to overmix.
Prepare the creamy layer
In another bowl, blend the cream cheese, egg, sugar, and vanilla until the mixture is smooth and free of lumps.
Assemble the cake
Pour the cake batter into the prepared pan. Spoon the cream filling on top in dollops or gentle streaks. There’s no need to worry about perfect patterns; it settles beautifully while baking.
Bake the cake
Place in the oven and bake for 35 to 40 minutes, until the top is lightly golden and the center is just set.
Cool and finish
Allow the cake to cool slightly, then dust generously with powdered sugar before serving.
Grandma’s Helpful Tips
The flavor improves even more the next day, if any remains
Serving it slightly warm makes it even more comforting
A bit of lemon zest in the filling adds a refreshing twist
The cake freezes surprisingly well for later enjoyment
Final Thought
This dessert isn’t meant to impress with fancy decorations, and it doesn’t need to.
It’s memorable because it feels familiar and comforting, the kind of cake people remember because it reminds them of home.
Bake it once, and you’ll understand why my grandmother never needed to write it down. Some recipes are meant to be shared naturally, passed along piece by piece, one slice at a time.
