PREPARATION:

Step 1

Grease a 10-inch Bundt pan well and set your oven to 325°F (160°C).

Step 2

In a large mixing basin, combine the softened butter and sugar and beat until frothy. The velvety smoothness of the cake depends on this stage, then add the eggs, thoroughly combining after each addition. Add the vanilla essence and stir.

Step 3

Combine the all-purpose flour, baking powder, baking soda, and salt in another basin. Buttermilk should be alternatingly added with the dry ingredients as you gradually add them to the wet ones. Mix the dry ingredients, then add the wet components, just until mixed. Avoid overmixing; you want a delicate cake.

Step 4

Using a spatula, smooth the batter’s top as you pour it into the Bundt pan that has been prepared. A toothpick put into the middle of the cake should come out clean after 45 to 50 minutes of baking in the preheated oven. Golden brown and with a tiny spring to the touch, the cake should be.

Step 5

Make the salted caramel sauce while the cake bakes. Over medium-high heat, mix the water and granulated sugar in a saucepan. Cook the mixture, without stirring, until it reaches a dark amber color, sometimes turning the pan to achieve uniform caramelization.

Step 6

Turn off the heat and gently stir in the unsalted butter and heavy cream. The mixture will violently bubble, so use caution. Once the caramel is smooth and the butter has completely melted, place the pot back over low heat. Add the sea salt and stir to combine. The caramel sauce should be set aside to gently cool.

Step 7

After the cake has finished baking, let it cool for approximately 10 minutes in the pan. On a serving tray or cake stand, invert it next. Use a skewer or the handle of a wooden spoon to make holes all over the cake’s surface while it’s still warm.