12tablespoonsbuttermostly melted and slightly cooled
For the frosting
4ouncescream cheeseroom temperature
4 tablespoonsbutterroom temperature
Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
In the bowl of a stand mixer, add all cake ingredients except for melted butter. Mix on medium speed for 2-3 minutes, or until no lumps remain. Slowly add in melted butter in two increments and mix well after each addition.
Pour cake batter into cake pan and spread evenly.
In a small bowl, add all topping ingredients. Stir well. Pour mixture over cake batter.
Using a butter knife, swirl the topping throughout the cake. Make sure to swirl all the way to the bottom.
Bake for 28-30 minutes, or until a toothpick inserted comes out clean. Bake for additional time if necessary.
While cake is cooling, add cream cheese and butter to a bowl. Using either a stand mixer or hand mixer, beat on medium until well combined and fluffy. Add powdered sugar, milk, and vanilla. Beat again until light and fluffy.
Once cake is completely cooled, spread frosting evenly over the cake.
Storage: Cover cake with foil or plastic wrap and store in the refrigerator for up to 2-3 days. Let sit out for 30 minutes before serving.
Freezing: Wrap tightly and freeze for 3-4 months. Thaw in the refrigerator.
Make ahead: You can make this cake up to a day in advance. Cover and store in the refrigerator until ready to serve.