Preheat oven to 350F. Butter three 8-9” cake pans and line the bottoms with parchment paper.

Slowly pour in the sugar as you beat until doubled in volume, about 5-6 minutes.

Mix in the baking powder, salt, and vanilla.

Add the olive oil and buttermilk. Mix until smooth.

Add the flour and mix just until combined.

Divide the batter between the prepared cake pans.

Bake for 22 minutes, then reduce heat to 325F to finish baking until set in the centers and lightly golden on top, about another 8-10 minutes. Use a toothpick to insert into the centers and test if it comes out clean.

Let cool in the pans at least 10 minutes before transferring to a wire rack to cool completely.

In a large saucepan over medium heat, add the sugar. Stir until the sugar has dissolved, about 4-5 minutes.

Once dissolved, stop stirring and allow the mixture to reach an amber color and 320F.

Reduce heat to LOW, then stir in the cubed butter.

Remove from heat to whisk in the heavy cream.

Once smooth, stir in the salt and vanilla.

Let cool completely in a glass jar.

Add a few inches of water to a small saucepan. Place over medium high heat and bring the water to a boil.

In a bowl that’s larger than the saucepan, combine the egg whites and sugar. Place over the saucepan and reduce heat to medium.

Whisk until the sugar has completely dissolved. To test when done, pinch some of the mixture and rub between your fingers for any graininess.

Immediately transfer to a stand mixer fitted with the whisk attachment. Beat on HIGH speed until stiff peaks and the bowl has cooled to room temperature, about 8-10 minutes.

Working a few tablespoons at a time, add the cubed butter and beat until fully incorporated. You may only need to add 3 sticks of butter. The buttercream is done when it’s light and fluffy and can hold it’s shape.

If the frosting is too hot when you add the butter, place in the freezer for 30 minutes then beat again until fluffy. You can also add powdered sugar to help firm up the frosting, if needed.

Fold in the vanilla.

Slice the very tops of each cooled cake to have even cake layers.

Add a tablespoon of frosting to the bottom of your cake plate, followed by a cake layer. Spread about 1/3 cup of the salted caramel on top.

Add a generous scoop of the buttercream to even spread out. Repeat with the second cake layer, followed by the third cake layer without salted caramel on top.

Frost the outside of the cake with the remaining buttercream. Drizzle remaining salted caramel on top for decoration. Enjoy!