Vanilla Cake Layers

• 2 cups + 2 Tbsp all-purpose flour (276 grams)
• 2 cups granulated sugar (400 grams)
• 1 1/2 tsp baking powder (6 grams)
• 1/2 tsp salt (3 grams)
• 2/3 cup unsalted butter, room temperature (150 grams) – 1 and 1/3 sticks
• 1 tsp. vanilla extract (4 grams)
• 2/3 cup egg whites (or about 5 egg whites) (185 grams)
• 1 cup buttermilk, room temperature (240 grams)
• 1 Tbsp vegetable oil (14 grams)

Caramel Sauce

• 1 cup granulated sugar (200 grams)
• 6 Tbsp unsalted butter, room temperature (84 grams)
• 1/3 cup heavy cream, room temperature (76 grams)
• 1/4 tsp table salt (2 gram)

Salted Caramel Buttercream Frosting

• 2 cups unsalted butter, room temperature (434 grams)
• 7 cups powdered sugar (907 grams) – or a 2 lb bag
• 1 tsp table salt (6 grams)
• 1 Tbsp heavy cream (or whipping cream) (15 grams)
• 1 tsp vanilla extract (4 grams)
• 1/3 cup of caramel sauce – recipe above (108 grams)

Vanilla Cake Layers:

1. Preheat oven to 350°F. Line 2 8 inch pans with parchmen and grease pan.
2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) until fully combined.
3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
4. Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk on a low speed.
5. Add in vanilla extract and oil, and mix at a low speed until fully incorporated.
6. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. 
7. Divide batter evenly between the prepared cake pans.
8. Bake for ~28-35 minutes, or until a toothpick comes out clean.
9. Allow to cool completely before frosting