3 cups all-purpose flour
½ teaspoon kosher salt
1 cup butter room temperature (unsalted preferably)
2 3/4 cups (two and three quarters) granulated sugar
6 large eggs room temperature
2 teaspoons vanilla extract
1 cup heavy cream aka heavy whipping cream
To serve (optional)
Powdered sugar
Fresh berries
Spray a 12-cup bundt pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, on high speed, beat the butter and sugar until light and fluffy, about 4-5 minutes. Lower the speed and add the eggs, one at a time, beating after each addition. Add the vanilla and mix just to combine.
Alternately add the flour mixture and heavy cream into the butter mixture, starting and ending with the flour. With a spatula scrape down the sides and bottom of the bowl.
Pour the cake into the prepared bundt pan and place it in a COLD oven. Turn the oven to 325°F (163ºC) and bake for 1 hour and 15 mins or until a toothpick inserted into the center of the cake comes out clean. Remove cake from the oven and cool on a wire rack for about 40 minutes. Invert onto a serving plate and if desired dust with powdered sugar and add fresh berries.