Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.

In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.

In a large bowl, beat the room-temperature butter on medium speed until smooth and creamy, about 1-2 minutes.

To the butter, add the buttermilk, eggs, and vanilla extract. Mix on medium speed until combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears.

Pour the thick batter into the prepared Bundt pan and spread it evenly. Bake for 50-60 minutes.

In a medium saucepan over medium heat, melt the ¾ cup of granulated sugar, stirring constantly until it turns a deep amber color.

Once amber, immediately add the butter and stir until melted.

Slowly drizzle in the heavy cream while stirring constantly. Let the mixture boil for 1 minute.

Remove from heat and stir in the vanilla extract and 1 teaspoon of flaky sea salt. Set aside.

As soon as the cake comes out of the oven, poke holes all over the top of the warm cake.

Slowly pour about two-thirds of the warm salted caramel glaze over the warm cake.

Let the cake cool in the pan on a wire rack for at least 2 hours.

Once completely cool, flip the Bundt pan to release the cake.

Gently warm the remaining one-third of the glaze and drizzle it over the top of the cake. Sprinkle with flaky sea salt.