Caramel Cake With Creamy Caramel Southern Comfort Delight

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour cake pans, then line the bottoms with parchment paper rounds.
2. Combine sugar and water in a saucepan. Cook over medium heat, without stirring, until amber in color. Carefully whisk in warmed cream, butter, and salt. Remove from heat and let cool slightly.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
7. Gently fold in the 1/2 cup of caramel sauce to the batter.
8. Divide batter evenly between prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
10. In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar, alternating with heavy cream, until smooth. Stir in the 1/2 cup of caramel sauce, vanilla extract, and salt.
11. Level the cake layers if necessary. Place one layer on a serving plate, spread with a generous layer of frosting. Top with the second layer and frost the entire cake.
12. Chill the frosted cake for at least 30 minutes before serving.