3 cups cake flour
1 tsp salt
4 large eggs plus 2 large yolks,room temperature
2 tsp vanilla extract
3 cups sugar
24 tbsp (3 sticks) unsalted butter,softened
6 ounces cream cheese,softened
1. Adjust oven rack to middle position and heat oven to 300 degrees.Grease and flour 12-cup nonstick Bundt pan. Combine flour and salt in a bowl. Whisk eggs and yolks,milk, and vanilla together in 2 cup liquid measuring cup.
2. Using a stand mixer fitted with paddle,beat sugar,butter,and cream cheese on medium-high speed until pale and fluffy,about 3 minutes.Reduce speed to low and very slowly add egg mixture until incorporated (batter may look slightly curdled).Add flour mixture in 3 additions,scraping down bowl as neeeded.
3.Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean,80 to 90 minutes,rotating pan halfway through baking. Cool cake in pan o wire rack for 15 minutes. Remove cake from pan and cool completely, about 2 hours. Serve. (Cake can be wrapped in plastic wrap and held at room temperature for 3 days.)