Preheat oven to 325 degrees.
In the bowl of an electric stand mixer blend butter and cream cheese until smooth. Add in sugar and salt and whip on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl.
Mix in eggs one at a time, until just blended, and adding in vanilla with last egg. Scrape down bowl.
Add in flour then mix just until combined.
Spray a 12 cup** (10-inch) bundt pan or tube pan (without a removable base) generously with non-stick cooking spray, be sure to cover entire surface everywhere if an area is missed cake will stick. Dust with flour and shake out excess.
Pour batter around into prepared pan then spread evenly.
Bake in preheated oven until a wooden skewer or toothpick inserted into cake comes out clean, about 1 hour 10 minutes to 1 hour 30 minutes.
Let cool in pan on a wire rack 20 minutes, loosen edges with a knife, then invert onto wire rack to cool completely.
Once cool slice and serve with lightly sweetened whipped cream and berries or fruit compote if desired.