Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together flour, sugar, baking soda, and salt.
• In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together softened cream cheese and butter until smooth.
• Gradually add powdered sugar, alternating with milk, and beat until smooth and creamy. Stir in vanilla extract.
• To make the caramel drizzle, combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then stop stirring. Cook until the syrup turns an amber color.
• Carefully stir in the heavy cream and butter. The mixture will bubble up. Continue to cook and stir until smooth.
• Let the caramel cool slightly before drizzling.
• Once the cakes are completely cool, frost the top of one cake layer with the cream cheese frosting. Place the second cake layer on top.
• Frost the top and sides of the cake with the remaining cream cheese frosting.
• Drizzle the caramel sauce over the top of the cake.
• Slice and serve.