Begin the recipe by preheating the oven to 325 degrees F. Prepare a bundt or tube pan by using shortening to lightly grease the pan in a thin layer and then dust with a small amount of additional all-purpose flour. Make sure the entire pan is covered, this will ensure that your cake doesn't stick and comes out of the pan easily.
Using a stand mixer or a hand mixer with a large mixing bowl, add the 1 cup room temperature butter and the 3 cups granulated sugar. Mix together on medium-high speed until the mixture is light in color and fluffy.
Next, adjust the mixer to medium-low speed and add in 6 large eggs. Add in the 1 cup sour cream and continue mixing until combined.
In a separate medium-size bowl, whisk together the 3 cups of all-purpose flour and ¼ teaspoon baking soda until combined before adding slowly in small amounts at a time to the cake mixture.
Lastly, add the 1 teaspoon vanilla extract and mix until combined. Pour the cake mixture into the prepared bundt or tube pan.
Be sure to spread the cake mixture around or tap the bottom of the pan to make sure it is spread evenly in the pan.
Place into the oven to bake for about 1 hour or until a cake tester comes out clean. Carefully remove it from the oven and allow it to cool in the pan on a baking rack for 15 to 20 minutes before removing completely.
Remove the cake by placing a plate over the top of the pan (bottom of the cake) and flipping before removing the pan to reveal the cake. Then slice, serve, and enjoy!
Store in an airtight container or cake storage container at room temperature for 4 to 5 days.