Preheat your oven to 180°C (356°F) and prepare two 8-inch round cake pans by lining them with baking paper.

In a large mixing bowl, cream together 225 grams of softened butter, 100 grams of caster sugar, and 125 grams of light brown sugar for about 4-5 minutes until pale and fluffy.

Gradually add in the 4 large eggs, mixing well after each addition. Stir in 2 teaspoons of vanilla extract.

Gently fold in 400 grams of self-raising flour until just incorporated.

Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

Once baked, let the cakes cool in the pans for 10-15 minutes before transferring them to wire racks to cool completely.

For the frosting, beat 400 grams of softened butter until light and fluffy. Gradually add in 800 grams of salted caramel until smooth.

Apply a thin crumb coat of the caramel frosting to seal in crumbs, then chill the cake for about 30 minutes.

Remove the cake and apply a thicker layer of frosting on the sides and top. Drizzle additional salted caramel over the top and sprinkle flaky sea salt.