Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside while you prepare the batter.

In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and mix until fully combined.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.

Evenly divide the batter into the prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake layers cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

In a medium saucepan over medium heat, melt the granulated sugar until it turns a deep amber color, swirling occasionally.

Once fully melted, quickly add the cold butter pieces and stir until melted. Gradually pour in the heavy cream while stirring constantly. Remove from heat and stir in the sea salt.

Let it cool to room temperature.

To make the frosting, beat the softened butter until creamy.

Gradually add the powdered sugar and beat on low speed until incorporated. Then mix in ½ cup of the salted caramel sauce until smooth.

Once the cakes are cool, place one layer on your serving plate. Spread a layer of frosting on top, followed by a drizzle of salted caramel sauce. Repeat with the second layer.

Place the final cake layer on top, frost the top and sides of the cake, and create beautiful swirls or patterns.

Drizzle additional salted caramel on top for decoration.