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Preheat the oven to 180ºc/160ºc fan and line two round 8” tins with parchment
Beat together the butter and sugar until fluffy
Add the eggs, and flour, and buttermilk and mix
Split between the two tins
Bake for 30-35 minutes, and cool fully
Whilst the cake cools, add the sugar and water to a pan
Heat on a low heat, stirring, until the mixture isn’t cloudy anymore and the sugar has dissolved
Stop stirring, and turn up the heat to boil
Boil until the mixture becomes a deep amber colour
Remove from the heat and mix in the butter
Add in the cream and whisk again
Add the vanilla/salt and stir through
Leave to cool fully for a few hours so it starts to thicken
Once fully cooled, whip the caramel for a few minutes until it holds itself and lightens in colour
Spread over the bottom cake, and the top cake, and add any extra caramel if you want