Step 1

Preheat oven to 350 degrees F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder and salt. Set aside.

Step 2

Mix vinegar and milk in a small bowl and set aside.

Step 3

Cream butter and sugar in a stand mixer using a paddle attachment.

Step 4

Add vanilla and eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down.

Step 5

Add flour and milk mixtures to the butter in alternating batches.

Step 6

Bake at 350F for about 30 minutes or until the centers are set and springy.

Step 7

Add the sugar and water into a medium saucepan and stir until sugar is dissolved. Place over medium-high heat and brush the inside of the pot with a wet pastry brush so crystals do not form.

Step 8

Cook until sugar mixture becomes a golden amber color, then remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.

Step 9

Mix in salt, transfer to a bowl and set aside to cool to room temperature. Caramel can be made in advance and refrigerated.

Step 10

Whisk together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn't touch the bowl.

Step 11

Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp.

Step 12

Switch to a paddle attachment and add butter a tablespoon at a time. Reserve about a cup and a half of the frosting.

Step 13

Add about 1/3 a cup of caramel to the large batch of frosting and another 1/3 a cup to the small batch. You can add more caramel and salt to taste but it is important for the two batches of frosting to have a visible contrast.

Step 14

Drizzle caramel onto the fist layer then add a layer of buttercream. Place second layer on top and repeat the process until cake is three layers tall.

Step 15

Cover cake in buttercream and smooth. Use a cake comb to cut grooves into the side then chill the cake.

Step 16

Pipe the darker caramel buttercream into the grooves and smooth so stripes show up.

Step 17

Add a layer of caramel onto the top of the cake and smooth. You can add additional drips onto the side if needed.

Step 18

Sprinkle flaked sea salt onto the top of the cake and serve.