Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly.

Prepare the Cake Batter:

• In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined.

Bake the Cake:

• Pour the batter into the prepared bundt pan, spreading it evenly.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Make the Butter Glaze:

• While the cake bakes, combine butter, granulated sugar, water, and vanilla in a medium saucepan over medium heat.
• Stir until the sugar dissolves and the mixture is fully combined. Add the kosher salt and mix well.

Glaze the Warm Cake:

• Once the cake is out of the oven, poke holes all over it with a skewer.
• Slowly pour the butter glaze over the warm cake, allowing it to seep into the holes.
• Let the cake cool completely in the pan before inverting it onto a serving plate.

Prepare the Caramel Sauce:

• In a medium saucepan, combine brown sugar, heavy cream, butter, and sea salt.
• Cook over medium-low heat, stirring gently, for 5-7 minutes until the sauce thickens slightly.
• Remove from heat and stir in the vanilla extract. Let the sauce cool slightly before using.

Drizzle with Caramel Sauce:

• Once the cake is fully cooled and placed on a serving platter, drizzle the caramel sauce generously over the top.

Serve and Enjoy:

• Slice the cake and serve with an extra drizzle of caramel sauce if desired.