To Make the Cake:

1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most home ovens will not reach 325°F when set to 325°F.
2. In another small bowl, combine the granulated sugar and vanilla beans (if using). Scrunch the vanilla beans into the sugar to release the scent from the vanilla beans.  Once done, set aside.
3. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
4. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand mixer or stand mixer until the fats are completely smooth and combined. Add the vanilla-infused granulated sugar and cream until the mixture is light and fluffy.
5. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
6. If using vanilla extract (instead of vanilla beans), add the vanilla and mix thoroughly.  If using vanilla beans, omit this step.
7. Add half of the flour mixture and mix until just combined.
8. Add all of the buttermilk and mix until just combined.
9. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
10. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
11. Bake for 65-75 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.

To Make the Kahlua Reduction:

1. Add granulated sugar, salt, and water to a saucepan and bring to a boil.  Continue to boil until all of the sugar has dissolved.
2. Reduce to a very low simmer and add the Kahlua and vanilla extract.  Reduce the Kahlua reduction to the desired strength (1-5 minutes).  I typically reduce for about three minutes.
3. Place the cake back on the cooling rack, with parchment paper underneath the cooling rack.  Brush two layers of the Kahlua reduction onto the cake, then pour the remaining Kahlua reduction evenly over the entire cooled cake.  You can use as little or as much of the Kahlua reduction as you’d like.

To Make the Amaretto Cream Cheese Glaze:

1. Add the room-temperature cream cheese to a large mixing bowl or the bowl of a stand mixer.  Mix until completely smooth.
2. Add the confectioner’s sugar, Amaretto or whole milk, and vanilla extract to the bowl.  Mix on low speed until there are no more lumps.
3. Use a spouted measuring cup, spoon, or squeeze bottle to add the glaze to the completely cooled cake.
4. Wait about five minutes, then top with cocoa powder to finish
5. Enjoy!