Set the oven temperature to 325°F (163°C) and not higher.

Grab a Bundt pan (10 to 12 cups) and coat it in nonstick spray or butter.

Beat the softened butter at high mixer speed 'til creamy (2 minutes). Toss in the brick cream cheese, beating until combined (1 minute).

Beat the granulated sugar until nicely mixed, then add vanilla and sour cream and whisk until well blended. Scrape the bowl all over so every bit joins in.

Crack 6 eggs in, one at a time, at low mixer speed, ensuring each gets fully mixed in before you throw in the next. Don't overmix.

Add baking powder, cake flour, and salt. Mix gently at medium mixer speed—just enough to combine everything.

Grab a good whisk and give your cake batter one final turn. It should be thick and creamy.

Pour the batter into the pan. Give the pan a couple of taps on the kitchen counter to bring out air bubbles.

Bake for 75 to 95 minutes. Cover it loosely with foil after the first 35 to 40 minutes to keep the top from getting too brown.

Just stick a toothpick in there to ensure it's done. If it is clean when you pull it out, you're good to go.

Let the entire cake sit in the Bundt pan for 1.5 to 2 hours. Then, gently flip it onto a dish or wire rack to chill completely.

Decorate with fresh berries or whipped cream and serve.