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Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk and coffee, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the buttercream, beat the butter until smooth. Gradually add the powdered sugar, mixing until combined. Add the coffee, caramel sauce, and vanilla extract, and beat until light and fluffy.
To assemble the cake, place one layer on a serving plate and spread ⅓ of the caramel sauce over the top. Repeat with the second layer. Place the third layer on top and frost the entire cake with the coffee buttercream.
Garnish with additional caramel sauce and serve.