Brown sugar cake layers – 3 cups cake flour – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1 3/4 cups full fat buttermilk at room temperature – 2 teaspoons vanilla extract – 1 3/4 cup light brown sugar – 3/4 cup unsalted butter at room temperature – 1/4 cup light olive oil or vegetable oil – 3/4 teaspoon fine grain sea salt – 4 large egg whites at room temperature

Salted dulce de leche buttercream – 2 cups unsalted butter at room temperature – 7 1/2 cups confectioners’ sugar one 2 lb. bag – 13.4- ounce jar prepared dulce de leche n’dulce recommended – Milk or heavy cream for thinning the frosting – 1 teaspoon fine sea salt Assembly – 2 cups caramel popcorn clusters with peanuts such as Crunch ‘n Munch – 7 oz. dulce de leche

– 1 tablespoon heavy cream – 3 tablespoons salted honey roasted peanuts – Coarse sea salt

Brown sugar cake layers – Preheat the oven to 350F. Spray three 8-inch round baking pans with flour-based baking spray (or grease and flour pans). – In a large mixing bowl, whisk the flour, baking powder and baking soda together. Combine the buttermilk and vanilla extract in a glass measure with a pour spout. – In the bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, butter, oil and salt. Beat on medium-high until fluffy, about 5 minutes. 

Scraped down the bowl using a rubber spatula. Add egg whites one at a time, mixing well between each egg addition. – Decrease the mixer speed to low and add the dry and wet ingredients in three additions. Begin and end with flour. Stop mixing when just a few streaks of flour remain. Finish folding together the ingredients by hand with a large rubber spatula. This will ensure that your cake’s texture is even and won’t bake with tunnels (air holes) throughout.

– Place approximately 2 2/3 cup of batter into each of the prepared pans. Smooth the batter evenly with a rubber spatula and tap the pans on a work surface to release any air pockets. Bake cakes until golden and crowned, about 25 to 30 minutes. The cakes are done when a toothpick tester inserted near the center comes out clean. – Cool the cakes in the pans on a rack for 5 minutes, then turn them out onto a wire rack to cool completely. Level them using a 

serrated knife or cake leveler, if needed (my cakes did not require leveling).

Salted dulce de leche buttercream – In the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners' sugar. Beat on low speed, gradually increasing to medium as the sugar is incorporated. The mixture will be thick. – When the butter and sugar are just combined with some streaks of sugar still remaining, stop the mixer and add the dulce de leche in three additions until thoroughly 

addition. Beat in milk or cream 1 tablespoon at a time until the mixture is a spreadable consistency, about 2 tablespoons. – Beat in the fine sea salt. Beat on high speed until light and fluffy. – Scrape down the bowl and beat again to make sure no streaks of butter or sugar remain. Beat again if necessary. Cover the bowl with a damp tea towel to prevent the frosting from drying out.

Assembly – Place a cake layer on a cake board or flat serving plate. Top with 1 1/4 cups of buttercream; spread evenly. Repeat process with next cake layer. Place remaining cake layer on top. Frost the entire cake in a thin coat of the buttercream (crumb coat). Refrigerate until firm, about 15 minutes. – Cover cake with a second generous, thick layer of the buttercream. Smooth the top and 

sides evenly using an offset spatula, a cake smoother, or a bench scraper. – Place the remaining buttercream in a large piping bag fitted with a large closed star decorator tip. Pipe 8 large swirls on the top edge of the cake. Immediately place a caramel corn cluster on top of each swirl. – In a microwave-safe bowl, combine the dulce de leche and heavy cream. Heat 30 seconds or until hot, and the mixture stirs together easily. 

Pick up the mixture with a spoon and it should all in a ribbon back into the bowl. If it doesn’t fall correctly stir in a little more cream. Heat again if necessary. – Spoon or pipe the 3/4 of the caramel on top of the cake so that it drips down the edges. Top with handfuls of caramel corn, drizzling as you go with the remaining dulce de leche so that all layers of the caramel corn get a little of the drizzle. Sprinkle the peanuts on top. Add pinches of 

coarse sea salt to the caramel drip and drizzle. – Serve slices of cake at room temperature. Store leftovers covered with plastic wrap in the refrigerator.