Easy Self-Rising Flour Cream Cheese Butter Cake | The Most Expensive Cake I've Ever Made!

First time making cheese butter cake. It turned out great! Smells great, rich in flavour, moist, and not that sweet. No artificial flavouring or colouring. It's the most delicious and expensive cake I've ever made.
Just the cost of the butter and cream cheese was already RM8+. Mind you, I bought them when it's on promo. The total was over RM20+. If there wasn't any promo, the two items would cost almost RM30! Imagine if the rest of the ingredient's costs are being taken into consideration. This cake is not cheap at all!
You can buy the stand mixer from here invl.io/clkdhxm
Ingredients:
125g salted butter (room temperature)
75g cream cheese (room temperature)
60g castor sugar
2 large omega eggs (Normal large eggs are fine too. Omega egg will give you yellower cake)
A dash of vanilla essence
125g self-rising flour (sift)
Steps:
The mixer speed I used was "1" throughout the process.
1. Cream salted butter for 5 minutes.
2. Add cream cheese and cream for another 5 minutes.
3. Add eggs one by one and vanilla essence. Beat for 10 minutes.
4. Fold in self-rising flour.
5. Pour the batter into a lined baking tin. I'm using 2lb tin.
6. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes.
7. Cool on the rack. Ideally, leave it overnight before serving. The texture won't be so crumbly the next day. However, if you want to eat it on the day itself, it's not a problem.
Happy trying!
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#buttercakerecipe #cakerecipesforbeginners #creamcheesecake