• Preheat the oven to 350°F.
• Butter and flour two 9-inch round cake pans. Set aside.
• Sift the all-purpose flour and salt into a large mixing bowl.
• Add the granulated sugar and whisk until evenly combined.
• In a saucepan, combine the water and unsalted butter.
• Bring the butter and water mixture to a boil.
• In a separate bowl, combine the buttermilk, eggs, baking soda, and vanilla extract.
• Mix until fully blended.
• Once the butter and water mixture reaches a boil, pour it over the flour mixture.
• Stir until the batter is smooth.
• Add the buttermilk mixture to the batter.
• Stir until fully combined and smooth.
• Divide the batter evenly between the prepared cake pans.
• Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Begin checking the cakes after 15 minutes to avoid overbaking.
• Allow the cakes to cool in the pans for 15 minutes.
• Turn the cakes out onto parchment-lined cooling racks.
• Allow the cake layers to cool completely before frosting.

Caramel Frosting Instructions

• Prepare two saucepans for the frosting.
• In a large saucepan, combine 2 c granulated sugar, heavy cream, butter, and a pinch of salt.
• Cook over medium heat until the mixture is close to boiling.
• In a second saucepan, add 1/2 c granulated sugar.
• Heat the sugar without stirring.
• Gently shake the pan occasionally to move the sugar as it melts.
• Continue heating until the sugar melts into a caramel syrup.
• Carefully pour the caramel syrup into the large saucepan with the cream mixture.
• Continue cooking over medium to medium-high heat until the frosting reaches the soft-ball stage, approximately 232°F on a candy thermometer.
• Remove the saucepan from the heat.
• Stir in the vanilla extract.
• Allow the caramel mixture to cool for 15 minutes.
• Using a hand mixer, beat the cooled caramel mixture until it reaches a spreadable frosting consistency.
• If the frosting becomes too thick, add a small amount of heavy cream, one spoonful at a time, until the desired consistency is reached.
• Place one cooled cake layer on a serving plate.
• Spread a layer of caramel frosting over the top.
• Place the second cake layer over the frosted layer.
• Spread the remaining caramel frosting over the top and sides of the cake.
• Allow the frosting to set before slicing and serving.