Preheat oven to 350 degrees Fahrenheit. Grease and flour (or coat in baking spray) a 10-cup Bundt pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar, beating until light and fluffy (3-4 minutes).
Beat in the eggs one at a time, fully incorporating the first before moving on to the next. Scrape the sides of the bowl as needed.
Beat in the vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with the dry and ending with the buttermilk in 3 additions.
Spread in the prepared Bundt pan and bake for 45-50 minutes, or until a cake tester inserted in the middle comes out clean.
Cool on a wire rack for 15 minutes, then place a cooling rack over the top and invert the pan, releasing the cake onto the rack. If it doesn't release immediately, let it cool a little longer. You may need to loosen the sides with a butter knife.