Ingredients:

  • 1 lb unsalted butter, softened to 65°F
  • 14 oz granulated sugar
  • 6 large eggs, room temperature
  • 1 lb all-purpose flour, sifted three times
  • 1/4 cup whole milk, room temperature
  • 1 tbsp vanilla bean paste
  • 1 tsp fine sea salt

Instructions:

  1. Cream the butter. In a stand mixer with a paddle attachment, beat the 1 lb softened butter on medium high speed for 2 minutes until it looks smooth and pale.
  2. Incorporate the sugar. Gradually stream in the 14 oz granulated sugar and 1 tsp sea salt, beating for 5–7 minutes until the mixture is light, fluffy, and looks like whipped cream. Note: This is the most important step for the cake's volume.
  3. Add the eggs. Lower the mixer speed to medium low. Add the 6 large eggs one at a time, ensuring each is fully incorporated until the batter looks glossy and smooth before adding the next.
  4. Prep the liquids. Combine the 1 tbsp vanilla bean paste with the 1/4 cup room temperature whole milk.
  5. Mix in solids. With the mixer on the lowest setting, alternatingly add the 1 lb sifted flour and the milk mixture, beginning and ending with the flour. Mix only until no white streaks remain.
  6. Fill the pan. Pour the batter into a greased and floured 10 cup Bundt pan, smoothing the top with a spatula.
  7. Start cold. Place the pan in a cold oven. Do not preheat.
  8. Bake the cake. Set the oven to 325°F (163°C). Bake for approximately 75 minutes until a skewer comes out clean and the crust is deep mahogany.
  9. Initial cool. Cool the cake in the pan for 15 minutes until the edges slightly pull away from the sides.
  10. Glaze and finish. Invert onto a rack. Whisk 1 cup confectioners' sugar, 2.5 tbsp heavy cream, and 0.5 tsp vanilla, then drizzle over the warm cake until it drips down the sides.