Pre-heat the oven to 325ºF. Grease a 12-cup bundt pan with butter, and sprinkle flour all over to coat it. Tap the pan to shake off the excess flour.

In a bowl, whisk together the cake flour, baking soda, and salt. Set aside.

Ensure the butter, cream cheese are at 72ºF, which is room temperature.

With a hand mixer, or in a stand mixer using the paddle attachment, beat the butter for one minute.

Add the cream cheese and beat for 30 seconds. Scrape the bowl.

Add the sugar and beat the ingredients together for 2 minutes, scraping the bowl halfway.

Add the eggs, one at a time, mixing until incorporated before adding the next egg. Scrape the bowl with a silicone spatula in between each egg addition.

Pour the vanilla in and mix to combine.

Add half of the flour mixture to the bowl. Mix on low to combine.

Add the buttermilk and mix until incorporated.

Finish by adding the remaining flour ingredients.

Stir the batter just until combined and smooth.

Pour the batter in the greased and floured pan.

Bake in the pre-heated oven for about 65 to 80 minutes. Depending on your oven, or on the size of the pan you are using, baking time may vary. For that reason, start checking the cake at around 55 minutes into baking. When the cake is done, a toothpick inserted into it will come out clean. And if you touch the top of the cake it won’t feel jiggly, and it will spring back slowly when you poke it.

Remove the cake from the oven. Let it cool down for at least 1 and a half hours in the cake pan. Only remove it from the pan when the cake has cooled down, otherwise it will collapse.

Place the cream cheese and butter in a bowl. Use an electric hand mixer, or a stand mixer to beat the cream cheese and butter together for 30 seconds on high speed.

Add the powdered sugar, vanilla bean seeds, and mix on low to combine.

Add the milk and mix until the glaze has the perfect consistency. It should be runny, but not too thin.

Pour the glaze over the cooled cake. Top the cake with strawberries, blackberries, raspberries, or blueberries, if desired.

Let the glaze set for 10 to 20 minutes, serve the cake.

Store the cake in an airtight container.

The un-glazed cake can stay on the counter at room temperature for up to 2 days.

The glazed cake must be refrigerated. It can stay in the fridge for up to 4 days. Let it come to room temperature before serving.

You can also freeze the cake for up to 2 months. It’s best to freeze it without the glaze, but you can also freeze it with the glaze. Make sure to place the cake in an air tight container. If freezing individual slices, wrap them in plastic tightly and then place them in an air tight container.