Pour the cake batter into your prepared pan. Use an offset spatula to make sure the batter is even. Bake for 20-23 minutes. A toothpick inserted should come out clean or with just a few crumbs. Let the cake cool in the pan.
In a large bowl with a handheld electric mixer, or in a stand mixer fitted with the paddle attachment, combine the butter and cream cheese together. Beat for about 1-2 minutes until smooth.
3 oz full fat cream cheese, ¼ cup unsalted butter
Add the confectioners' sugar, and salt. Beat again for 1 minute until light and fluffy.
2 ½ cups confectioners' sugar, pinch salt
Take the cooled cake out of the pan and spread the cream cheese frosting on top. Add sprinkles if you wish! Cut into 8 rectangular bars or you can cut into smaller squares if you prefer.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt and much saltier. Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Storage: keep in an airtight container in the fridge for up to 5 days.