Ingredients

• 1½ cups (3 sticks) butter, softened
• 1 (8 oz) block cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract

Instructions

1. Prep the Pan
   Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan.
2. Cream Butter & Cream Cheese
   In a large mixing bowl, beat the butter and cream cheese until smooth and creamy.
3. Add Sugar
   Gradually mix in the sugar. Continue beating until light and fluffy.
4. Add Eggs
   Add the eggs two at a time, mixing well after each addition.
5. Add Flour & Vanilla
   Add all the flour at once, mixing just until combined. Stir in the vanilla extract.
6. Bake
   Pour the batter into your prepared pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Start checking around the 1-hour mark.
7. Cool & Serve
   Allow the cake to cool in the pan before transferring to a wire rack or serving plate. Serve as is or dust with powdered sugar for a little extra flair.  

• This cake is delicious on its own, but pairs beautifully with fresh berries, whipped cream, or a drizzle of fruit sauce.

• Room Temp: Store in an airtight container for up to 4 days.
• Freezer: Wrap the whole cake or individual slices in plastic wrap, then foil. Freeze for up to 4 months.

Nutrition
Calories: 525kcal | Carbohydrates: 64g | Protein: 7g | Fat: 28g |