Preheat oven to 325 degrees.

Grease a bundt pan (or spring form pan) very well with spray or butter/flour.

Combine eggs and sugar in your mixing bowl and mix on medium for 4-5 minutes or until batter has doubled in size and is nice and fluffy.

Meanwhile, melt your butter in a saucepan over medium heat, add in milk, cream and vanilla and allow it to just come to a simmer, then immediately lower heat to low. Whisking often.

Allow it to bubble for 2 minutes.

With mixer running, slowly drizzle in the hot milk mixture.

Once that is fully incorporated, add in your flour, baking powder and salt (premix ahead of time), add it in in 3 increments. Scrape down sides of bowl and when mixture is fully incorporated, pour it into your greased bundt pan and bake for 50 minutes.

Check cake, if tester comes out clean, remove it from the oven. If not bake another 5 minutes. Repeat process until fully cooked.

Allow cake to cool for 10-15 minutes, then carefully remove it (you may want to run a butter knife around gently just in case).

Allow cake to cool if you decide to add icing.

Serve warm or at room temperature.

If you decide to drizzle with caramel like i did, just pour it over-top, so good! Warm your homemade or store-bought caramel sauce up just a bit before drizzling over-top