Preheat your oven to 325°F (163°C). Grease your bundt pan generously with butter or baking spray and lightly dust with flour. This step is super important—this cake loves to stick if you don’t prep well!

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In another bowl, beat the softened butter and sugar together until light and fluffy—about 3-5 minutes. Don’t rush this step; it’s what gives the cake that tender crumb.

Add the eggs one at a time, beating well after each one. Then add in the vanilla extract.

Alternate adding the flour mixture and buttermilk to the creamed butter. Start and end with the flour. Mix just until combined—don’t overmix.

Pour the batter into the prepared bundt pan and smooth out the top. Bake for 55–65 minutes or until a toothpick comes out clean.

About 10 minutes before the cake finishes baking, melt the butter, sugar, and water in a small saucepan over low heat. Stir constantly until the sugar dissolves. Remove from heat and stir in the vanilla.

Right after you take the cake out of the oven, poke holes all over with a skewer or fork. Slowly pour the warm butter sauce over the cake while it’s still in the pan. Let it soak for at least 15–20 minutes.

Once the cake has cooled a bit and the sauce is absorbed, invert it onto a plate. Sprinkle with powdered sugar if you’d like, and serve.