Preheat the oven to 350 degrees F. Spray or grease two 9-inch round cake pans. Cut out 9-inch parchment paper circles and press down in the bottom of each pan. (Trace the pan for perfect circles.)
For the Cake: In a medium bowl, mix the cake flour, baking powder and salt together and set aside.
In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy. (Beat on high approximately 3-5 minutes to break down the sugar crystals.)
Once the butter and sugar are well creamed. Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs one at time, incorporating after each addition.
Add vanilla and caramel and mix until incorporated.
Scrape the bowl again. Turn the mixer back on low and alternate adding the flour mixture and buttermilk until both are well combined. Turn off the mixer.
Pour the batter evenly into the two prepared pans. Bake on the middle rack, undisturbed for 30 minutes.
Check the cake by inserting a toothpick into the center. If it comes out clean, take them out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.
Allow the cakes to cool 10 minutes in the pans. Then carefully flip them out on a cooling rack. Remove the parchment paper and cool completely.