2 c. (2 sticks) butter, softened to room temperature
6 c. sugar
12 eggs, beaten
6 c. all-purpose flour
1 pt. (16 oz.) buttermilk
2 tsp. vanilla extract

Grease and flour two 10-inch tube pans. In a large mixing bowl, beat butter with sugar and cream until smooth. Add eggs and flour; mix just to combine. Slowly drizzle buttermilk and vanilla, 2 teaspoons at a time, until incorporated. Pour batter into prepared pans.

Bake at 325°F for about 1 hour until a toothpick inserted into the middle of each cake comes out clean.