Instructions

• Preheat the oven to 300°F (150°C). Place a rack in the center of the oven. Spray a 12-cup Bundt pan thoroughly with baking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups superfine sugar, 1 1/2 cups unsalted butter (at room temperature), and 6 ounces cream cheese (at room temperature). Beat on medium-high speed until the mixture is very fluffy and pale, about 5 to 8 minutes.
• With the mixer on low speed, add 4 large eggs one at a time, waiting until each egg is mostly incorporated before adding the next. Stop to scrape down the sides and bottom of the bowl as needed so the mixture is uniform.
• Add 2 large egg yolks, 1/4 cup half-and-half, and 2 teaspoons vanilla extract. Beat on low speed just until these ingredients are evenly combined.
• In a separate medium bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt until evenly mixed.
• With the mixer on low speed, add the flour mixture to the batter in three roughly equal additions, mixing each addition just until incorporated. Scrape down the sides and bottom of the bowl about halfway through the additions and again after the final addition. Avoid overmixing.
• Transfer the batter to the prepared 12-cup Bundt pan, smoothing the top with a spatula or the back of a spoon.
• Bake on the center rack for 1 hour 20 minutes to 1 hour 30 minutes, or until a wooden pick inserted into the center comes out clean or with a few moist crumbs attached.
• Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for 10 minutes.
• After 10 minutes, invert the Bundt pan onto the wire rack to release the cake. Let the cake cool completely before slicing and serving.