Preheat your oven to 325°F (163°C). Grease a Bundt pan very well with butter or baking spray. Make sure every corner is coated. This helps the cake release easily after baking.

Place the softened butter and shortening in a large bowl. Beat with an electric mixer until smooth and fluffy. This step creates a light texture and helps the cake bake evenly.

Gradually add the sugar to the butter mixture. Continue mixing until the mixture becomes pale and creamy. This process takes several minutes but gives the cake its classic texture.

Add the eggs one at a time. Beat well after each addition. This keeps the batter smooth and prevents it from separating. The mixture should look rich and silky.

In another bowl, whisk together the flour, baking powder and salt. Mixing the dry ingredients first helps distribute everything evenly throughout the batter.

Add the flour mixture and milk alternately. Start with flour and end with flour. Mix gently after each addition. Avoid overmixing to keep the cake soft and tender.

Add the vanilla extract and mix until combined. The vanilla adds a warm flavor that pairs perfectly with the buttery cake.

Pour the batter into the prepared Bundt pan. Smooth the top with a spatula. Tap the pan gently on the counter to remove any large air bubbles.

Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly firm.

Let the cake cool in the pan for 15 minutes. Carefully remove it onto a cooling rack. Allow it to cool completely before slicing and serving.