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- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix until just combined.
- Pour half of the batter into the prepared pan. Drizzle with half of the caramel sauce. Top with remaining batter.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Drizzle with additional caramel sauce before serving.
