3 sticks unsalted butter, cubed & room temperature
1 8oz block cream cheese, cubed & room temperature
3 cups granulated sugar
1/2 teaspoon salt
6 eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon butter extract
3 cups cake flour
Preheat the oven to 325°. Grease and flour or use a baking spray with flour a 10 inch bundt pan, set aside.
In a large bowl using an electric mixer or standing mixer, cream the butter and cream cheese together. Cream the butter and cream cheese until there are no clumps and the mixture is smooth. Add in the sugar and salt, continue to mix until the everything is light and fluffy. Scrape down the sides of the bowl to make sure everything is incorporated. Add in the eggs, 1 at a time while mixing.
Add in the extracts and mix for another 3-5 minutes. Using a spatula, scrape down the bowl to make sure there are no solid clumps hiding on the sides or bottom of the bowl. The batter should be light and airy.
Reduce the electric mixer speed to low and add in the cake flour, a cup at a time and mix well BUT DO NOT OVER MIX! Once the flour is mixed in (some flour streaks are fine), use a wooden spoon to complete the mixing. The cake batter should be easy to mix and very light.
Pour the batter into your prepared bundt pan and bake for 1 hour and 30 minutes.
Allow the cake to cool in the bundt pan for 10-15 minutes before transferring to a cooling rack.