Artisanal Salted Caramel Dad Cake: 1h 15m

Instructions:

1. Brown the butter by melting it over medium heat, whisking constantly until foams and brown bits form at the bottom. Remove from heat and cool slightly.
2. In a stand mixer, beat the browned butter and dark brown sugar until light and fluffy, approximately 3-4 minutes.
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Alternately add the sifted flour, baking powder, baking soda, and salt, and the buttermilk, starting and ending with the flour. Mix until just combined.
5. Divide batter into two parchment-lined 8-inch pans and bake at 350°F (175°C) for 50 minutes.
6. Prepare salted caramel by melting granulated sugar in a heavy-bottomed pan without stirring until amber. Stir in cubed butter, then slowly whisk in warmed heavy cream, sea salt, and vanilla extract.
7. Prepare caramel buttercream by beating softened butter, then gradually adding powdered sugar, reserved salted caramel sauce, heavy cream, and a pinch of salt.
8. Cool cake layers completely on wire racks, frost with buttercream, and drizzle with remaining salted caramel sauce.