Instructions
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust lightly with flour.
2. In a large bowl, whisk together flour, salt, and sugar until well combined.
3. In a saucepan, combine butter and water. Bring to a gentle boil until butter melts completely.
4. Pour the hot butter mixture over the dry ingredients and whisk until smooth.
5. Add baking soda, buttermilk, vanilla extract, and eggs. Mix until the batter is smooth and fully combined.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans for 10 minutes, then transfer them to wire racks to cool completely.
For the Caramel Frosting:
1. In a large saucepan, add 2 1/2 cups sugar, butter, cream, and a pinch of salt. Cook on low heat until the mixture begins to simmer.
2. In a separate small skillet, melt the remaining 1/2 cup sugar over medium heat without stirring until it turns a deep amber color. Gently swirl the pan to melt evenly.
3. Slowly pour this caramel syrup into the main saucepan while stirring constantly. Continue to cook over medium heat until the mixture reaches a soft-ball stage (about 235°F or 113°C).
4. Remove from heat, stir in vanilla extract, and let cool for about 15 minutes.
5. Using a stand mixer or hand mixer, beat the caramel on medium speed for 15–20 minutes until thick and creamy. If it becomes too thick, add a tablespoon of cream to loosen the consistency.
6. Frost the cooled cake layers generously, spreading the caramel evenly over the top and sides.
7. Let the frosting set before slicing and serving. Enjoy the rich, buttery flavor of homemade caramel perfection.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 465 kcal | Servings: 10 slices
