• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8" or 9" inch round cake pans.
• In a medium bowl or stand mixer, cream together the sugar and butter until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, making sure each is completely incorporated before adding the next, then stir in the vanilla. Combine flour, salt and baking powder in a separate bowl. Fold into the batter until completely combined. Stir in the milk until batter is smooth. Pour batter equally into the prepared pans.
  2 cups white sugar, 1 cup unsalted butter, 4 eggs, 1 tablespoon vanilla extract, 3 cups (12.75 oz.) all-purpose flour, 1 tablespoon and 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/4 cup milk
• Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch.

For the buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, whip butter for 8 minutes. Butter will become very pale & creamy.
  3 sticks + 2 tablespoons unsalted butter
• Add remaining ingredients except caramel and mix on low speed for 1 minute, then on medium for 4 minutes. Frosting will be very light, creamy and fluffy. Add the caramel and mix for another 2 minutes.
  3 cups confectioners’ sugar, 3 tablespoons milk or cream, 1 tablespoon pure vanilla extract, 1/2 cup caramel sauce
• Best used right away (for ideal spreading consistency).

For assembly

• Place a small dollop of frosting in the center of your serving plate or a cake board, and place the bottom cake layer on top.
• Spread the reserved 1/4 cup of caramel over the top of the cake layer. Spread 1 cup of frosting on top of the caramel and spread evenly.
• Place 2nd cake layer face-down on top. Place a generous scoop of frosting on top, and frost however desired! For this cake, I just dolloped the frosting around and swirled it with the edge of a rubber spatula. Feel free to frost however you like best.
• If desired, drizzle caramel over the top of the frosted cake. Keep refrigerated until serving.