Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining with parchment.

In a medium bowl, whisk together flour, baking powder, and salt until well combined.

In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes).

Add eggs one at a time, mixing well after each addition, then blend in the vanilla extract.

Gradually add the dry flour mixture to the butter mixture, alternating with milk, until just combined.

Dissolve the coffee granules in hot water and stir into the batter.

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

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the buttercream, cream the softened butter, then gradually add powdered sugar, heavy cream, and vanilla until light and fluffy.

Once cakes are cool, assemble by layering buttercream between the cake layers and covering the entire cake with buttercream.

Drizzle with warm caramel sauce on top.

Slice and serve paired with your favorite coffee.