Ingredients
Scale
- 1 ½ cups (3 sticks) unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 cup heavy cream or whole milk
- 2 tablespoons high-quality vanilla extract
Instructions
- Step 1: Preparation. Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or Bundt pan, ensuring every crevice is covered to prevent sticking. In a medium bowl, whisk together the sifted flour and salt. In a separate small pitcher, combine the heavy cream and vanilla extract. Set these aside so they are ready when you begin the mixing process.
- Step 2: Cooking. In a large stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed. Beat for at least 5 minutes until the mixture is pale, light, and fluffy. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Gradually alternate adding the flour mixture and the cream mixture, beginning and ending with the flour. Pour the batter into the prepared pan and smooth the top. Bake for 70 to 80 minutes, or until a long wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
- Step 3: Plating. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes. Carefully run a thin knife around the edges and center tube, then invert the cake onto the rack to cool completely. Once the cake reaches room temperature, slice it into thick wedges. Serve each slice on a dessert plate with a dollop of whipped cream, a handful of macerated strawberries, or a simple dusting of powdered sugar.
- Cook Time: 1 hour 35 minutes