Beat butter until smooth. Gradually add powdered sugar, mixing until fully incorporated.

Stir in caramel sauce and sea salt. Beat until light and fluffy.

Assemble the Cake

Layer the cooled cakes with buttercream in between each.

Frost the top and sides with remaining buttercream, then drizzle generously with extra caramel sauce.

Garnish

Top with whole pecans and allow some caramel to drip down the sides for a beautiful finish.

Tips & Variations

Extra Crunch: Toast pecans lightly for a more pronounced flavor.

Caramel Lovers: Brush each cake layer with a thin layer of caramel before frosting for an extra gooey experience.

Chocolate Twist: Add a layer of chocolate ganache between cakes for a decadent variation.