Spray a 10-inch Bundt pan with cooking spray. Preheat the oven to 325 degrees.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, and salt together. Turn the mixture to low, add half the flour mixture, then the sour cream, and finally the remaining flour. Beat in the vanilla. Using a rubber spatula, make sure all the ingredients are well combined.
Pour the batter into the prepared pan and bake for 1¼ - 1½ hours or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 15 minutes then transfer to a cooling rack to finish cooling.