Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the softened butter, buttermilk, eggs, and vanilla extract. Beat with an electric mixer on low speed until combined, then increase the speed to medium and beat for 3 minutes, until the batter is smooth and creamy.

Pour the batter into the prepared Bundt pan, spreading it evenly.

Bake the Cake:

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the butter sauce.

Make the Butter Sauce:

In a small saucepan, combine the sugar, butter, and water. Cook over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved.

Remove from heat and stir in the vanilla extract and salt.

Soak the Cake:

Once the cake is done, remove it from the oven and place it on a cooling rack. Poke holes all over the cake with a toothpick or skewer.

Slowly pour the butter sauce over the hot cake, allowing it to soak in. Let the cake cool completely in the pan.

Prepare the Salted Caramel Glaze:

In a saucepan, melt the sugar over medium heat, stirring constantly, until it turns a deep amber color.

Carefully add the butter and stir until melted. Slowly add the heavy cream while stirring continuously.

Remove from heat and stir in the vanilla extract and salt. Let the glaze cool slightly before pouring over the cooled cake.

Serve:

Invert the cooled cake onto a serving plate. Drizzle the salted caramel glaze over the top of the cake, letting it cascade down the sides. Serve and enjoy!

Prep Time:

20 minutes

Cook Time:

70 minutes

Total Time:

2 hours (including cooling and soaking time)

Nutrition (per serving):

Calories: 420

Carbohydrates: 55g

Protein: 4g

Fat: 20g

Saturated Fat: 12g

Cholesterol: 100mg

Sodium: 300mg

Sugar: 42g

Fiber: 1g