Kinder Bueno Caramel Cake

Ingredients:
For the Cake:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup milk
½ cup sour cream
2 tablespoons cocoa powder (optional for a light chocolate flavor)
For the Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
A pinch of salt
For the Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons caramel sauce (from the recipe above)
1 teaspoon vanilla extract
2-3 tablespoons milk or heavy cream (to adjust consistency)
For the Decoration:
4-5 Kinder Bueno bars (broken into pieces)
Caramel sauce (for drizzling)
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder (if using).
In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the flour mixture in three parts, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
Pour the batter evenly into the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Make the Caramel Sauce:
In a medium saucepan, melt the sugar over medium heat. Stir constantly until it turns into a golden-brown caramel (about 5-7 minutes).
Carefully add the butter (it will bubble up), and stir until fully melted.
Slowly pour in the cream, stirring continuously until smooth. Remove from heat and add vanilla extract and a pinch of salt.
Let it cool to room temperature before using it in the buttercream.
3. Prepare the Buttercream Frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add powdered sugar, 1 cup at a time, beating until smooth.
Add 2 tablespoons of the caramel sauce, vanilla extract, and a splash of milk or cream to reach a spreadable consistency.
Continue beating until fluffy.
4. Assemble the Cake:
Once the cakes are cool, slice each cake layer in half horizontally to create four layers.
Place one cake layer on a serving plate. Spread a thin layer of caramel sauce on top of it, then pipe or spread a layer of buttercream over the caramel.
Add a few broken Kinder Bueno pieces over the buttercream.
Repeat the process for the next layers.
After stacking the layers, cover the entire cake with the remaining buttercream.
Decorate the top with broken pieces of Kinder Bueno and drizzle some caramel sauce over it.
5. Chill and Serve:
Refrigerate the cake for 30-60 minutes to set the buttercream and make it easier to slice.
Serve and enjoy!