• Preheat the oven to 350°F. Grease eight small bundt pans or cast iron pans with non-stick cooking spray and set aside.
• Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
• Beat the granulated sugar, ¾ cup of butter, and ½ cup of brown sugar in a stand mixer with a paddle attachment on medium speed until it’s light and fluffy—about 3 minutes. Don’t forget to stop and scrape down the sides of the bowl if needed.
• Add the eggs and vanilla extract, and mix until just combined.
• Add half of the flour mixture and 1 cup of buttermilk to the batter and mix on low until combined. Then, add the remaining flour and 1 cup of buttermilk, mixing until fully incorporated. Scrape down the bowl as necessary.
• Pour the batter into the prepared pans, tapping them gently on the counter to even out the batter.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Baking time will vary depending on the size of your pans.
• Let the cakes cool in the pans on a wire rack for 10 minutes while you prepare the glaze.

How to Make the Brown Sugar Glaze

• In a medium saucepan, melt the remaining 1/2 cup of butter over medium heat. Add the remaining 1/4 cup of brown sugar and 1/4 cup of buttermilk, whisking constantly until the mixture melts and starts to bubble, about 2 minutes.
• Remove from heat and whisk in the powdered sugar until the glaze is smooth.
• Carefully remove the cakes from the pans and invert them if using mini bundt pans. Drizzle the warm glaze over the cakes.
• Allow the cakes to cool, then enjoy!