Step 1: Preheat the Oven and Prepare the Cake Pan

• Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan to prevent the cake from sticking.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat for about 3-4 minutes, until light and fluffy. This step is essential for incorporating air, which gives the cake its tender crumb.

Step 4: Add the Eggs and Vanilla

• Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Mix in the vanilla extract until combined.

Step 5: Incorporate the Dry Ingredients and Buttermilk

• With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk to the butter mixture. Begin and end with the flour mixture (flour, buttermilk, flour). This ensures a smooth batter without over-mixing, which could result in a dense cake.

Step 6: Bake the Cake

• Pour the batter into the prepared baking pan and smooth the top with a spatula.
• Bake in the preheated oven for 30-35 minutes (if using a 9×13 pan) or 40-45 minutes (if using a bundt pan), or until a toothpick inserted into the center of the cake comes out clean.
• Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely if using a bundt pan. If using a 9×13 pan, you can keep the cake in the pan.

Step 7: Prepare the Brown Sugar Caramel Glaze

• While the cake is cooling, prepare the caramel glaze. In a medium saucepan over medium heat, melt the butter.
• Add the brown sugar and heavy cream to the melted butter, stirring constantly until the mixture is fully combined and smooth.
• Let the mixture come to a gentle boil, then reduce the heat and simmer for about 2-3 minutes, stirring occasionally. The glaze should thicken slightly.
• Remove from heat, stir in the vanilla extract and a pinch of salt, and let the glaze cool for about 5 minutes.

Step 8: Pour the Glaze Over the Cake

• While the cake is still slightly warm, pour the warm brown sugar caramel glaze over the top. Use a spatula to gently spread the glaze, allowing it to seep into the cake. If using a bundt pan, pour the glaze over the top, letting it cascade down the sides.
• Allow the glaze to set for about 15-20 minutes before serving, creating a beautifully glossy and gooey topping.