In a large mixing bowl, beat together the melted butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and fragrant.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to ensure a tender cake.
Step 2: Bake the Cake
Preheat your oven to 350°F (175°C).
Grease a 10-inch baking pan or bundt pan with oil or non-stick spray.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
Step 3: Make the Buttermilk Sauce
In a small saucepan over medium heat, combine the sugar, cubed butter, and water.
Stir continuously until the sugar is dissolved and the butter is fully melted.
Remove the saucepan from heat and stir in the vanilla extract.
Step 4: Assemble the Cake
Once the cake is slightly cooled, run a knife around the edges of the pan and invert it onto a wire rack placed over a sheet of waxed paper.
Use a skewer or fork to poke small holes all over the cake.
Drizzle ¼ cup of the buttermilk sauce over the cake, allowing it to soak in. Let the cake rest for 15–20 minutes to absorb the sauce fully.
