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In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Pour the cake batter over the cooled cheesecake layer.
Bake the Combined Cake:
Bake for an additional 25–30 minutes, or until a toothpick inserted into the cake layer comes out clean. Allow the cake to cool in the pan for 15 minutes before running a knife around the edges to loosen.
Invert and Serve:
Carefully invert the cake onto a serving platter. Remove the springform pan and parchment paper. Chill in the refrigerator for at least 2 hours before serving.
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