For the Caramel (make in advance):

• 1½ cups granulated sugar
  ⅓ cup water
  225 ml heavy cream room temperature
  ¾ cup unsalted butter room temperature
  ½ tsp sea salt optional, to taste, for salted caramel

For the Caramel Cake:

• 2¼ cups all-purpose flour
• 2¼ tsp baking powder
• ¾ tsp salt
• ¾ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1½ tsp vanilla
• ½ cup caramel
• 1 cup milk, room temperature

For the Caramel Swiss Meringue Buttercream:

• 5 large egg whites
• 1⅔ cups dark brown sugar packed
• 2 cups unsalted butter room temperature, cubed
• ½ cup caramel
• salt optional, to taste, for salted caramel

For the Caramel (make in advance):

1. Place sugar and water into a medium pot, stir to combine, but do not stir from this point forward. Cook over high heat, washing down the sides of the pot with a pastry brush dipped in water as needed to prevent crystals.

2. Cook until desired color of caramel is reached (amber) and immediately remove from heat. Very slowly pour in room temperature heavy cream while whisking quickly. The mixture will bubble up and boil. Add butter, return to heat, and bring back to a boil. Simmer for 2 minutes, whisking constantly.

3. Add your salt, starting with less than you think you'll need. Dip a spoon into the caramel, let it cool, taste it, add more salt as needed.

4. Remove from heat and let cool to room temperature.

For the Caramel Cake:

1. Preheat oven to 350°F. Grease and flour three 6" cake rounds, line with parchment.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In the bowl of the Delish by Dash Stand Mixer combine butter and sugar. Beat on med-high until pale and fluffy (2-3 minutes). Add eggs one at a time, fully incorporating after each addition. Add vanilla and caramel and mix until incorporated.
4. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
5. Spread batter evenly into prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
6. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.

For the Caramel Swiss Meringue Buttercream:

1. Place one layer of cake on a cake stand or serving plate. Top with ⅔ cup of frosting, spread evenly. Repeat with remaining layers.
2. Frost and smooth the outside of the cake, generously frosting the sides.
3. Pipe on rosette dollops using a 1M tip.
4. Fill in the top of the cake with caramel and spread using an offset spatula.