Preheat the oven to 350ºF (177ºC) and adjust the rack to the lower-middle of the oven so it’s not too close to the top element.
Coat your bundt cake pan in a thin, even layer of cake goop or another pan release that contains flour. Oil sprays will not work and may cause your bundt cake to stick to the pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Then, set it aside.
Next, using another medium-sized bowl, combine together your room temperature buttermilk, oil, and vanilla extract and then set it aside. In the bowl of your stand mixer, cream the room temperature butter on low speed until it’s smooth using the paddle attachment.
Then, sprinkle in your sugar and cream it until it is light and fluffy. Scrape the bowl if needed.
While mixing on low, add in your room temperature eggs one at a time. Let them mix fully before you add the next egg.
Next, add in 1/3 of your flour mixture, and then 1/3 of your liquid mixture. Repeat this process two more times. Scrape the bowl as needed. Mix the ingredients just until they are combined. Do not over-mix.
Pour the batter (the batter will be thick) into your prepared bundt cake pan.
Bake the cake at 350ºF (177ºC) for 45-50 minutes, or until a skewer inserted into the deepest part of the cake comes out clean. My cake took exactly 47 minutes to bake.
Remove the cake from the oven, and let it cool for 15 minutes before turning it out onto a cooling rack.