This Salted Caramel cake consists of three layers of fluffy yellow butter cake, stacked with creamy caramel buttercream and drizzled with homemade salted caramel sauce. This cake is the ultimate salted caramel dream!
In a medium saucepan, heat the sugar over medium heat. Once the sugar is fully melted and has a rich amber color, whisk in the butter until fully combined. Add the heavy cream, continuing to whisk.
Stir in the vanilla extract and fine sea salt. Then pour the mixture through a sieve into a heatproof bowl to catch any undissolved sugar crystals. Allow it to cool to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment (or using a large mixing bowl and a hand mixer), cream the room temperature butter, oil, and granulated sugar together on medium speed until light and fluffy.
Add the eggs one at a time, then mix in the vanilla extract. Add dry ingredients alternating with buttermilk.
Divide the cake batter evenly among the prepared cake pans. Smooth the tops with an offset spatula.
Bake for 35-40 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
Beat the butter on medium-high speed until creamy. Gradually add the confectioners sugar on low speed. Add the salted caramel sauce, heavy cream, vanilla extract, and salt.
Stack the cake layers with layers of buttercream and caramel sauce. Cover cake with remaining frosting and top with caramel.