1 cup (2 sticks) unsalted butter, room temperature
1 (8 oz) package cream cheese, room temperature
3 cups sugar
1 tsp salt
6 large eggs, room temperature
4 tsp vanilla extract
3 cups all-purpose flour, sifted
Butter and flour a 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs one at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed, until batter is smooth (do not overbeat). Transfer batter to pan. Place pan in cold oven. Set temperature at 200; bake 20 minutes. Increase to 275; bake 10 minutes. Increase to 300; bake cake about one hour longer or until tester inserted near center comes out clean. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely.