Step-by-Step Instructions

1. Prepare the Batter

• Preheat the Oven: Preheat your oven to 325°F (160°C).
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy.
• Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

2. Bake the Cake

• Prepare the Pan: Grease and flour a 10-inch Bundt pan.
• Pour the Batter: Pour the batter into the prepared pan, spreading it evenly.
• Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake: Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.

3. Make the Butter Sauce

• Combine Ingredients: In a saucepan, combine the sugar, butter, water, and vanilla extract.
• Heat: Cook over medium heat until the butter is melted and the sugar is dissolved.
• Apply the Sauce: Using a pastry brush, apply the butter sauce to the warm cake, allowing it to soak in.

4. Make the Salted Caramel Glaze

• Melt Sugar: In a clean saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber color.
• Add Butter: Add the butter and stir until melted.
• Add Cream: Slowly add the heavy cream, stirring continuously until the mixture is smooth.
• Add Salt: Stir in the sea salt.
• Cool Slightly: Let the caramel cool slightly before drizzling over the cake.

5. Assemble and Serve

• Drizzle the Glaze: Drizzle the salted caramel glaze over the cooled cake, allowing it to drip down the sides.
• Serve: Slice and serve the cake at room temperature. Enjoy with a glass of milk or a cup of coffee.