Ingredients
- 1 1/2 cups butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 cups sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- Toppings of your choice (optional)
Instructions
- Do not preheat oven.
- In a large bowl, beat room temperature butter and cream cheese at medium speed with an electric mixer until nice and creamy. Gradually add sugar, mixing in well. Add eggs one at a time, beating until combined.
- In a separate bowl, sift flour and gently mix in salt. Gradually add flour mixture to butter mixture, beating at low speed until well blended after each addition. Stir in vanilla. Spoon the thick batter into a greased and floured 10-inch bundt pan. (Make sure the pan is greased and floured well! Baker's Joy spray is what I use.)
- Place the cake in the cold oven and then turn on to 300 degrees. (Doing this helps the center of the cake cook completely while creating a nice crisp crust.) Bake for 1 hour and 40 minutes, or until a wooden pick is inserted and comes out clean. Keep in mind that every oven is different so you’ll want to be sure to keep a close watch on your cake.
- Cool in pan on a wire rack 10-15 minutes; remove from pan and let cool completely on a wire rack before serving.
Notes
Set ingredients out ahead of time enough to have all ingredients room temperature before you start.