Part 4/7:
Now that your batter is ready, divide it equally into two prepared pans—about 800 grams each for two 8-inch cakes. Close the oven door and let the magic happen! Avoid opening the door during the baking process, as this can hinder the rise of your cake.
The cake is done when it gently bounces back when pressed, and a toothpick inserted in the center comes out clean.
Frosting: The Cream Cheese Delight
While the cakes cool, it’s time to whip up a cream cheese frosting. Begin by mixing powdered sugar, softened butter, and a pinch of salt in a bowl. Start mixing at low speed to avoid a sugar cloud, then gradually increase to medium speed until you achieve a fluffy consistency.