Caramel Cake (Salted Caramel Cake)

Instructions:

Prepare Caramel (make in advance):
Combine sugar and water in a medium pot, then cook over high heat without stirring until amber color is reached.
Slowly pour in heavy cream while whisking, then add butter and simmer for 2 minutes.
For salted caramel, add salt to taste and let cool to room temperature before refrigerating to thicken.
Make Caramel Cake:
Preheat oven to 350°F and prepare cake pans.
Mix flour, baking powder, and salt in a bowl. Cream butter and sugar, then add eggs, vanilla, and caramel.
Alternate adding flour mixture and milk, then bake until toothpick comes out clean.
Prepare Caramel Swiss Meringue Buttercream:
Whisk egg whites and sugar until combined, then heat over simmering water until no longer grainy.
Whip until stiff peaks form, then switch to paddle attachment and add butter until smooth. Mix in cooled caramel.
Assembly:
Trim cake layers and place one on a serving plate. Top with caramel and frosting, then repeat with remaining layers.
Frost and smooth the outside with a crumb coat, chill, then frost generously. Use a cake comb for a smooth finish.
Drizzle caramel around the top edges of the cake and fill in the top with more caramel. Pipe rosette dollops with remaining frosting.
Notes:

Caramel can be made ahead and refrigerated overnight.
Ensure egg whites are free of yolks and equipment is grease-free for the meringue.
Buttercream may look curdled but will smooth out with mixing.
Microwave caramel if too thick for drips, but ensure it’s pourable and thick for a drip effect.