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Heat oven to 300 degrees. Spray 12-cup nonstick Bundt pan with baking spray with flour. Coat the pan well to prevent sticking.
In a large mixing bowl, beat butter, cream cheese, and sugar on medium-high speed until light and fluffy, about 4 minutes. Add vanilla, eggs, egg yolks, and whole milk. Mix for 1-2 minutes.
Stir in flour and salt and mix just until combined, avoid overmixing. Fold all ingredients together.
Pour into prepared bundt pan. Gently tap pan on the counter to release air bubbles. Bake for 1 hour 15 minutes -- 1 hour 25 minutes, or until the cake tester comes out clean.
Let cake cool in pan for 15 minutes. Invert cake onto rack and let cool completely.
Keep cake covered to preserve freshness.
*Recipe adapted from America's Test Kitchen, The Perfect Cake Cookbook
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking, my friends!
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