Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure easy release.

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until well combined.

Add Wet Ingredients: Incorporate the softened butter, mixing until the batter appears crumbly. Add the eggs one at a time, beating well after each addition. Pour in the buttermilk and vanilla extract, mixing until the batter is smooth and well combined.

Bake the Cake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Butter Sauce: While the cake is baking, combine the unsalted butter, granulated sugar, and water in a saucepan over medium heat. Stir continuously until the mixture comes to a boil and the sugar has dissolved. Remove from heat and stir in the vanilla extract.

Soak the Cake: Once the cake is done, remove it from the oven and immediately poke holes all over the surface using a skewer or fork. Slowly pour the hot butter sauce over the cake, allowing it to soak in. Let the cake cool in the pan for at least 30 minutes before inverting it onto a serving plate.

Prepare the Salted Caramel Glaze: In a clean saucepan, combine the granulated sugar and water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color. Carefully add the heavy cream (the mixture will bubble vigorously), whisking until smooth. Remove from heat and stir in the unsalted butter and sea salt. Allow the glaze to cool slightly to thicken.

Glaze the Cake: Drizzle the cooled salted caramel glaze over the top of the cake, allowing it to cascade down the sides.