Vanilla Bundt Cake

This cake from Preppy Kitchen works perfectly for me each and every time. Trust me, I tested that theory by making 25 Bundt cakes in a short time span. Each one came out perfectly, so you can bet that I'm sharing the recipe here to find it again.

Vanilla Bundt Cake
3 cups flour (360 g.)
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1 cup butter, room temperature
8 oz. cream cheese, room temperature
2 cups sugar (400 g.)
6 large eggs, room temperature
1 Tbsp. vanilla
1 cup milk, room temperature

Preheat the oven to 350°F. In a large bowl, whisk together the dry ingredients. In a mixing bowl, beat butter and cream cheese until smooth. Add sugar, and beat at medium speed until light and fluffy, about 5 minutes. Add 3 eggs, one at a time, beating until each one is fully incorporated. After adding 3 eggs, add 3 Tbsp. of flour mixture, and mix until combined. Beat in remaining eggs, one at a time, and then beat in vanilla.

Add 1/3 of the flour mixture at a low speed until combined. Add half the milk mixture, and mix until combined. Repeat, alternating with flour and milk and ending with the last of the flour. 

Carefully coat a 12-cup Bundt pan with shortening. (This means use a pastry brush to get every crack and crevice.) Coat with flour to ensure its thoroughly greased, and fix any spots that aren't fully greased. Pour the batter into the prepared pan, and tap gently a few times to settle the batter.

Bake 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Loosen with a butter knife on the edges, and invert onto a cooling rack to cool completely.