Creating Salted Caramel Cake may seem daunting, but it can be done with relative ease by following these steps:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt.

3. Cream Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Flavor: Gradually mix in the eggs and vanilla extract, beating until well combined.

5. Combine Mixtures: Alternately add the flour mixture and milk to the butter mixture. Start and end with the flour mixture, mixing until just combined.

6. Divide Batter: Pour the batter equally into the prepared cake pans. Smooth the tops with a spatula.

7. Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

9. Make Salted Caramel Sauce: In a saucepan over medium heat, melt the sugar until it turns a golden amber color. Remove from heat and whisk in the butter and then the heavy cream. Stir until smooth and season with sea salt to taste. Let it cool slightly.

10. Prepare Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and heavy cream. Beat until fluffy and smooth, mixing in vanilla extract last.

11. Assemble the Cake: Place one cake layer on a serving plate. Drizzle some salted caramel sauce over the top, followed by a layer of frosting. Repeat with the second layer.

12. Top it Off: Frost the top and sides of the cake with the remaining frosting. Drizzle more salted caramel sauce on top and sprinkle a pinch of sea salt for garnish.

13. Chill: Place the cake in the fridge for about 20-30 minutes for the frosting to set.