Instructions

• Preheat the oven to 325°F. Generously grease and flour a 10-inch bundt pan (or spray thoroughly with nonstick baking spray), making sure every crevice is coated.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until completely smooth, about 3 minutes.
• Gradually add the sugar and continue mixing until the mixture is light and fluffy.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
• With the mixer on low, slowly add the cake flour and mix just until combined.
• Remove the bowl from the mixer. Pour in the buttermilk and fold by hand with a spatula until fully incorporated, scraping the sides and bottom of the bowl.
• Spoon the batter into the prepared pan and smooth the top. Bake for 60 to 80 minutes, checking at the 60-minute mark. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs and the crust is deep golden around the edges.
• Cool the cake in the pan until it reaches room temperature. Turn out onto a plate and dust lightly with confectioners’ sugar before serving.