Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups light brown sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 tsp vanilla extract
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 0.5 cup heavy cream, room temperature
  • 1 tsp flaky sea salt
  • 1.5 cups unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 0.5 cup heavy cream
  • 0.5 cup salted caramel sauce, cooled
  • 1 tsp vanilla extract

Instructions:

  1. Heat granulated sugar in a heavy-bottomed pan over medium heat, stirring occasionally until melted into a deep mahogany-colored liquid.
  2. Whisk in cubed butter until melted, then slowly pour in heavy cream, whisking constantly until smooth.
  3. Remove from heat, stir in flaky sea salt, and pour into a glass jar to cool completely.
  4. Beat softened butter and brown sugar until pale and fluffy (approximately 3 minutes). Add eggs one at a time, followed by vanilla extract.
  5. Alternately add the flour mixture (flour, baking powder, salt) and buttermilk to the batter, beginning and ending with the dry ingredients.
  6. Divide batter evenly between two 8-inch round cake pans and bake for 35 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool completely before frosting.
  8. Prepare the buttercream by beating 1.5 cups unsalted butter until smooth, then adding powdered sugar, heavy cream, reserved salted caramel sauce, and vanilla extract.
  9. Frost the cake layers and chill for 4 hours to ensure frosting stability before serving.