Preheat your oven to 350°F. Meanwhile, spray a 9×13 inch baking pan; set aside.

Add dry ingredients to a large mixing bowl. Mix the dry ingredients until combined. Separately, add the wet ingredients to another mixing bowl. Mix well. Add the wet ingredients to the dry ingredients. Whisk until completely combined. Pour cake batter into your prepared pan and shake the pan so the cake will settle in evenly. Bake for 35-38 minutes. Use a toothpick inserted into the center and the cake is done when it comes out clean.

For the cream cheese frosting: add the softened cream cheese and softened butter to a stand mixer. Beat on medium speed and beat until smooth and creamy. Next, you will alternate adding in the sugar and the milk. Begin by adding one cup of the confectioners sugar followed by 1/2 tbsp of the milk. Keep alternating the sugar and milk until used up. Finish by adding in the vanilla and continue to mix until the frosting is smooth and creamy.

I made my cake a day ahead. I kept it in the fridge and pulled it out when I was ready to frost. Keeping the cake cold will make it easier to frost. Spread the frosting evenly over the cake.

Serve and enjoy!