Caramel Cake

Yellow Cake:

1. Preheat the oven to 350 degrees and butter and flour two 8 inch cake pans.
2. Sift together the flour, baking powder and salt then set aside.
3. To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart along with the vanilla then lower the speed to low. Add the flour mixture and milk, alternating a little of each at a time.
4. Pour into the cake pans evenly and bake for 25-30 minutes until a toothpick comes out clean.
5. Once cakes are cooled frost them with your buttercream frosting.

Caramel Frosting:

1. Add butter to your stand mixer and beat on high speed for 3 minutes.
2. Add brown sugar and beat on high speed for 1 minute.
3. Add in evaporated milk and vanilla extract; beat for 30 seconds.
4. Reduce speed to the lowest speed setting and add in the powdered sugar until just combined.
5. Raise speed to high and beat for 30 seconds.

To Finish:

1. To your cake stand add a spoonful of caramel frosting.
2. Level the cakes with a large serrated knife and discard the cake pieces.
3. Brush off excess crumbs.
4. Add the first layer of the cake to the cake stand.
5. Top with 1 cup of caramel frosting, spread evenly.
6. (Optional: Add caramel sauce in an even layer - See Note Below)
7. Top with second layer of vanilla cake.
8. Top with 1 cup of caramel frosting, spread evenly.
9. Add 1 cup of caramel frosting, coating the outside of the cake.
10. Refrigerate for 30 minutes to allow to harden.
11. Frost the cake with half the remaining caramel frosting.
12. Pipe swirly mounds onto the top of the cake and drizzle more caramel over the top if desired.