Ingredients
Cake:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar
1 cup caramel coffee creamer (I used International Delight Simply Pure) (can substitute Buttermilk but leave out the cream of tartar)
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
4 large eggs, room temperature
Butter Sauce:
¾ cup white sugar
⅓ cup butter
3 tablespoons caramel coffee creamer
2 teaspoons vanilla extract
Salted Caramel, for topping (makes 1.5 cups OR use store-bought):
1 cup sugar
¼ cup water
¾ cup heavy cream
3½ tablespoons unsalted butter
1 teaspoon sea salt or kosher salt
