Ingredients

3 cups / 13 1/2 ounces all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk or fermented milk
1 cup butter, room temperature
2 teaspoons vanilla
4 large eggs
Sauce Ingredients

3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla
Instructions

Preheat the oven to 325°F.
Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan.
In a large bowl, combine the flour, 2 cups sugar, salt, baking powder, baking soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs. Beat on low speed until moistened, then increase the mixer speed to medium and beat for about 3 more minutes.
Spoon the cake batter into the prepared pan, spreading it evenly.
Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla. Cook and stir until the butter is melted. Do not let the mixture come to a boil.
Remove the cake from the oven and place it on a wire rack. While the cake is still in the pan, pierce it with a fork or skewer.
Pour the hot butter sauce over the hot cake, allowing it to soak in.