For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons vanilla extract

For the Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt

For the Butter Glaze:

  • 1/2 cup unsalted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract


  1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan.
  2. Make the Cake:
    • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    • Add softened butter and buttermilk, and mix until well combined.
    • Add eggs one at a time, beating well after each addition.
    • Stir in vanilla extract.
    • Pour the batter into the prepared Bundt pan and smooth the top.
  3. Bake the Cake: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
  4. Make the Salted Caramel Sauce:
    • In a medium saucepan, combine sugar and water over medium heat. Stir until sugar dissolves.
    • Increase heat to high and bring the mixture to a boil. Do not stir.
    • Continue to cook until the mixture turns a deep amber color. Remove from heat.
    • Add butter and whisk until smooth.
    • Slowly pour in the heavy cream while whisking continuously.
    • Stir in the sea salt. Let the caramel sauce cool slightly.
  5. Poke Holes in the Cake: Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Then, use a skewer or fork to poke holes all over the cake.
  6. Pour Caramel Sauce Over Cake: Pour about 1/2 to 2/3 of the warm salted caramel sauce over the cake, making sure it seeps into the holes.
  7. Make the Butter Glaze:
    • In a small saucepan, combine butter, water, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
    • Remove from heat and stir in vanilla extract.
  8. Pour Butter Glaze Over Cake: Pour the butter glaze over the cake while it’s still warm.
  9. Serve: Allow the cake to cool completely in the pan before inverting it onto a serving plate. Drizzle the remaining salted caramel sauce over the top. Slice and enjoy!