Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the flour, baking powder, and salt.

In another bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Alternately add the dry mix and milk to the butter mixture, starting and ending with the dry ingredients. Stir until just combined.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

In a large bowl, whip the softened butter until creamy. Gradually add powdered sugar, then mix in the brewed coffee and vanilla extract until fluffy.

In a medium saucepan, heat sugar over medium heat, stirring continuously until it melts into a golden syrup.

Add the butter until combined, then slowly pour in the heavy cream and stir until thickened.

Place one layer of cake on a serving plate, spread a layer of coffee buttercream on top, and drizzle with caramel sauce.

Top with the second layer and frost the entire cake with the remaining buttercream. Drizzle extra caramel over the top.