Preheat oven to 325°F (163°C) and generously grease a 10-12 cup Bundt pan.

Beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and add the cream cheese, beating until completely smooth.

Add the sugar and beat until combined, then add the sour cream and vanilla, beating until creamy. Scrape down the sides.

On low speed, beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Avoid overmixing after adding the eggs.

Stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed until just combined.

Give the batter a final stir with a spatula to ensure no lumps remain.

Pour the batter evenly into the prepared pan, banging it on the counter to release air bubbles.

Bake for 75-95 minutes, loosely tenting with aluminum foil halfway through. Use a toothpick to test for doneness.

Allow the cake to cool for 2 hours in the pan, then invert onto a wire rack or serving dish and cool completely.

Slice and serve with optional toppings like whipped cream and berries. Store leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.