Begin by preheating your oven to 325°F. Prepare a bundt or tube pan by greasing it thoroughly and dusting with flour. This recipe yields approximately 7 ½ cups of batter, so ensure your pan is filled no more than three-quarters to avoid overflow during baking.

In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt for about 30 seconds to evenly distribute the ingredients. Set this mixture aside for later use.

In another small bowl, combine the buttermilk, oil, and vanilla extract (or vanilla bean paste). Stir lightly and keep this mixture aside.

In the mixing bowl, cream together the softened butter and cream cheese until smooth and free of lumps. Gradually add the sugar to the butter-cream cheese mixture and beat on medium speed for 2 to 3 minutes until the mixture is light and fluffy.

Add the room temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. Be sure to mix just until the yolk disappears into the batter.

With your mixer set on low, alternate between adding the flour mixture and the buttermilk mixture. Begin and end with the dry ingredients, typically in three additions of flour and two of the buttermilk. Be careful to mix only until combined, as overmixing may affect the texture of your cake.

Once your batter is ready, pour it evenly into the prepared bundt pan. Smooth the surface with a spatula if necessary.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The top of the cake should spring back when gently touched.

Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Once cooled, you can garnish your cake with a dusting of powdered sugar, fresh berries, or a glaze of your choice for an added touch of sweetness and elegance.