Grannys Caramel Kiss Caramel Cake with Creamy Caramel

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour cake pans; line the bottoms with parchment paper rounds.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl (or stand mixer bowl), cream together softened butter and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
6. Gently stir in the hot coffee until the batter is smooth.
7. Divide batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
9. In a medium saucepan over medium heat, melt granulated sugar, stirring constantly, until it becomes a deep amber color. Be patient and watch carefully - it can burn quickly!
10. Remove from heat and stir in the butter and heavy cream. It will bubble vigorously, so be careful!
11. Return to medium heat and cook, stirring constantly, until smooth. Stir in salt. Remove from heat and let cool slightly, about 10 minutes.
12. Gradually add powdered sugar to the caramel mixture, beating until smooth and creamy.
13. Place one cake layer on a serving plate. Spread with a generous layer of caramel frosting. Top with the second cake layer and frost the top and sides of the cake.
14. Chill the frosted cake for at least 30 minutes to allow the frosting to set.