Creamy Caramel Cake Recipe The Velvet Dream Slice

Instructions:

1. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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. Gradually add dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
6. Divide batter evenly between prepared cake pans. Bake in a preheated oven (350°F/175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. In a medium saucepan, combine sugar and water over medium heat. Cook, without stirring (swirl the pan gently if needed), until the sugar dissolves and turns an amber color.
9. Carefully pour in warm heavy cream. The mixture will bubble vigorously. Whisk in butter until melted and smooth.
10. Stir in sea salt. Remove from heat and let cool slightly.
11. In a large bowl, beat butter until light and fluffy.
12. Gradually add powdered sugar, beating until combined. Beat in caramel sauce, heavy cream, vanilla extract, and salt.
13. Place one cake layer on a serving plate. Spread with a generous layer of caramel frosting.
14. Top with the second cake layer. Frost the entire cake with the remaining caramel frosting.
15. Drizzle with additional caramel sauce (optional) and sprinkle with a pinch of sea salt. Slice and serve.