Ingredients

For the Vanilla Cake:

  • 2½ cups (315g) all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, room temperature
  • 1¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1¼ cups (300ml) whole milk, room temperature

For the Caramel Sauce:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cubed
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

For the Pretzel Crunch:

  • 3 cups mini pretzels, roughly crushed
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • Pinch of salt

For the Caramel Buttercream:

  • 1 cup (226g) unsalted butter, room temperature
  • 4 cups (480g) powdered sugar
  • ½ cup caramel sauce (from above)
  • 2-3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Assembly:

  • Extra caramel sauce for drizzling
  • Crushed pretzels for decoration
  • Flaky sea salt for sprinkling

Instructions

Make the Caramel Sauce:

  1. In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly with a whisk until it melts into an amber-colored liquid (about 8-10 minutes).
  2. Add butter immediately and whisk until melted and combined.
  3. Slowly pour in heavy cream while whisking (mixture will bubble vigorously).
  4. Remove from heat and stir in vanilla and salt. Set aside to cool completely.

Prepare the Pretzel Crunch:

  1. Preheat oven to 350°F (175°C).
  2. Toss crushed pretzels with melted butter, brown sugar, and salt.
  3. Spread on a baking sheet and bake for 8-10 minutes until golden and fragrant.
  4. Cool completely and set aside.

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes).
  4. Add eggs one at a time, then vanilla extract.
  5. Alternate adding dry ingredients and milk, beginning and ending with flour mixture. Mix until just combined.
  6. Divide batter between prepared pans and bake 25-30 minutes until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Buttercream:

  1. Beat butter until light and fluffy (3-4 minutes).
  2. Gradually add powdered sugar, beating until combined.
  3. Add ½ cup cooled caramel sauce, cream, vanilla, and salt.
  4. Beat until smooth and pipeable, adding more cream if needed.

Assemble the Cake:

  1. Level cake layers if needed using a serrated knife.
  2. Place first layer on serving plate and spread with half the buttercream.
  3. Sprinkle with half the pretzel crunch and drizzle with caramel sauce.
  4. Add second layer and repeat with remaining buttercream and pretzel crunch.
  5. Drizzle top with additional caramel sauce and sprinkle with flaky sea salt.
  6. Refrigerate for 30 minutes before serving to set the frosting.

Tips for Success:

  • Make caramel sauce first as it needs time to cool completely
  • Ensure all cake ingredients are at room temperature for best mixing
  • Don’t overmix the cake batter to avoid a tough texture
  • Store leftover caramel sauce in the refrigerator for up to 2 weeks
  • Cake can be made 1 day ahead and stored covered at room temperature

Storage:

Store covered cake at room temperature for up to 3 days or refrigerated for up to 1 week. Bring to room temperature before serving for best flavor and texture.

Enjoy this perfect balance of sweet caramel, salty pretzel crunch, and tender vanilla cake!