|| Browned Butter Cake || Preheat the oven to 350 degrees.

Melt the butter In a small saucepan over medium-high heat. Swirl the butter in the pan so the solids won’t remain in the bottom and burn. The butter will eventually start to froth and boil. As soon as this happens keep moving the pan around until the center of the butter starts to brown. Remove from the heat and pour into a mixing bowl. This process can take about 5-10 minutes.

After the butter has cooled for about 5 minutes, add the granulated and brown sugars with the vanilla and stir. Add the room temperature eggs one at a time and stirring rapidly.

In a separate bowl, sift flour, baking soda, and salt together, and stir to combine ingredients well. Add the flour mixture to the browned butter mixture and stir on low while slowly adding the buttermilk. Keep mixing until combined.

Divide batter evenly into three buttered 6-inch pans, and place in preheated oven for 30-40 minutes, until a toothpick comes out clean in the center. Remove cake from pans after they have cooled to a handling temperature and place on a cooling rack.

|| Buttercream || In a standing mixer, whip the butter and salt on high for 6 minutes adding a tablespoon of cold water every two minutes. Scrape down the sides and whip again for another 3-5 minutes. Add vanilla. Set the mixer to low and add in 4 cups of powdered sugar a slowly increasing speed until combined. Add ½ cup of powdered sugar at a time until you teach your desired texture. Add water a tablespoon at a time if frosting is too thick.

Level the cakes before frosting.

Layer and the cakes with the butter cream in between layers. Frost cake. Drizzle cake with a half cup of caramel sauce along the top edges. Sprinkle lightly with Jacobsen sea salt.