Beat the butter and sugar together for two minutes, scrape down the sides of the bowl then beat again for another 2-3 minutes.
Cream Butter & Sugar
Once the butter mixture is light and fluffy add the first egg and mix until no yolk remains. You want to make sure to add the eggs one at a time.
Add the Eggs
Repeat until all eggs have been added, the mixture may look curdled, that is fine.
Continue to Add Eggs
Whisk together the flour, baking soda, baking powder, and salt.
Mix Dry Ingredients
Add half of the dry ingredients and gently fold in.
Fold Dry Ingredients In
In a small bowl combine the buttermilk and vanilla extract.
Mix Liquid Ingredients
Add the buttermilk mixture, mixing until fully combined, but do not over mix. Add remaining flour mixture. Do not over mix the cake batter, you don't want to overdevelop the gluten.
Pour into the prepared cake pan and use an offset spatula to spread the batter into an even layer. Bake the cake for 40-50 minutes, or until a toothpick inserted in the center comes out clean with no wet batter, moist crumbs are okay.
Let the cake cool in the pan for 10 minutes, while the cake is cooling make the butter glaze. Use a skewer or thin metal piece to poke holes all over the cake.
Cool and Poke Cake
In a small saucepan combine all of the sauce ingredients and cook over medium heat for 3-4 minutes, mixing frequently. Pour Over Cake, let sit for 30-40 minutes then invert cake on to a platter.