In a bowl, mix flour with pudding powder (starch is also possible here) with baking soda (alternatively baking powder) and vanilla cocoa (you can also leave out the cocoa) and set aside.
Beat sugar with butter, a pinch of salt, vanilla sugar and pulp of a vanilla pod or vanilla flavor on the highest setting until lightly creamy.
When the sugar has almost dissolved, gradually add the eggs and continue beating vigorously.
Pour in the flour mixture and stir in until the ingredients are roughly mixed.
Finally add the vanilla milk and stir everything briefly.
Put the mixture in a well-greased springform pan.
Now bake the cake at 180 ° C top / bottom heat or 165 ° C convection for a good 40 - 45 minutes.
(Please be careful, because every oven heats differently. It is best to make a stick test after 40 minutes. Only a little dough should stick to it. Only then is the cake ready.)
Let the cake cool down completely.
Prepare the frosting during this time.
Put the powdered sugar, the cream cheese and the vanilla sugar and the pulp of a vanilla pod or vanilla flavor in a bowl and beat until the sugar has dissolved and the mixture is nice and even.
Spread on the cooled cake and put it in the refrigerator, only then can the frosting become firmer (it stays soft but not liquid).
The cake is a bit sweet, but if you don`t like it, you can reduce the sugar content if you like.
The vanilla cocoa powder can also be omitted and replaced with 1 sachet of additional vanilla sugar.
The cake stays fresh for a long time and is nice and juicy.
It is not loose as you know it from sponge cakes, but rather soft, almost soggy, as you know it from chocolate cake.
If you don`t like that, you can let it bake a little longer in the oven.
Please keep the cake in the refrigerator because of the frosting.
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