1-Getting started: with salted caramel mini layer cakes is easier than you might think, and I’ll guide you through it step by step. First, preheat your oven to 375°F (190°C) and line a 17×11 inch deep baking sheet with parchment paper, then spray it with cooking spray to prevent sticking. In a large jug, combine 4 large eggs at room temperature, ½ cup buttermilk at room temperature, and 2 teaspoons pure vanilla extract; beat them lightly and set aside for about 1 ¼ cups of mixture.

2-Mixing the dry ingredients: Next, in a large mixing bowl, mix 2 ¼ cups sifted cake flour, 1 ½ cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add ¾ cup unsalted butter, softened and cubed, gradually while mixing on slow speed until you get a coarse texture with some pea-sized butter pieces. Pour about two-thirds of the egg mixture into the flour mix and beat until just combined, then slowly add the rest and beat until combined the batter might curdle a bit, but that’s okay.

3-Baking the cake: Pour the batter into your prepared baking sheet, tap it to remove any bubbles, and bake for 15効-18 minutes until it’s golden brown and a toothpick comes out clean. Let it cool in the pan for 5 minutes, then invert it onto a wire rack, peel off the parchment, and flip it again so the top is up; cool it completely. For the salted caramel tea syrup, dissolve ¼ cup sugar in ¼ cup boiling hot water and steep 1 tea bag for 5 minutes, then let it cool.

4-Preparing the caramel buttercream and assembling the cakes: beat ½ cup softened unsalted butter until fluffy, add 1 cup powdered sugar and beat until combined, then stir in ½ cup dulce de leche or caramel sauce and beat until smooth. Transfer it to a piping bag with a round tip. Cut the cooled cake into 2-inch circles to get about 35 pieces, brush each with the syrup 3-4 times to keep them moist without sogginess, pipe a heaping tablespoon of frosting on half the circles, add another layer, and frost again. Decorate with sprinkles if you like. This method ensures your cakes turn out light and tasty every time.