Caramel Cream Layer Cake

A delectable dessert featuring soft layers of cake, creamy frosting, and rich caramel drizzle, perfect for any occasion.

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Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the softened butter and granulated sugar together until light and fluffy. Add in the eggs one at a time and mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
Divide the batter evenly among the three prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to wire racks to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, and drizzle in the caramel sauce while mixing.
Once the cakes are completely cool, frost each layer with frosting, drizzle with caramel sauce, and sprinkle with sea salt if desired.

Ensure butter and eggs are at room temperature for better blending. Let cakes cool completely before frosting to avoid a messy finish.