Preheat oven to 160°C. Properly grease a Bundt tin Set aside.

In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.

Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.

Alternate folding in the premix and the buttermilk, mixing only until combined.

Pour batter evenly into prepared Bundt tin. Bake for 60 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.

With an electric mixer, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, vanilla extract, and salt and whip to combine, about 1 minute more. *Optional: Add a bit of milk to make the cream cheese frosting runnier

Place the Bundt on a plate, then pour over the frosting. Garnish with flowers, chopped nuts or anything of your choice