Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. Make sure every crevice is coated.
Step 2: In a large mixing bowl, cream together the softened butter and cream cheese with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Step 3: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until well combined and fluffy, another 3-4 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated. Beat in the vanilla extract.
Step 5: In a separate medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; overmixing will result in a dry, tough cake.
Step 7: Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Step 8: Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and the edges slightly pulled away from the pan.
Step 9: Remove the cake from the oven and let it cool in the Bundt pan for 10-15 minutes on a wire rack. This allows the cake to set and makes it easier to invert.
Step 10: Carefully invert the cake onto the wire rack to cool completely. Once cooled, slice and serve plain, with a dusting of powdered sugar, or with fresh fruit.