Preheat oven to 350 degrees F. Butter and lightly flour 4 (or 2) 8-inch cake rounds. Line with parchment paper and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Gradually add sugar and beat until fluffy in texture. Scrape down bowl as needed.

Add eggs one at a time, ensuring each egg is incorporated before adding the next one. Scrape down bowl as needed to ensure even mixing.

In a medium bowl, whisk together flour, baking soda, salt, cocoa powder, and espresso powder. (Espresso powder or instant espresso coffee is optional. I like to use it because it helps heighten and highlight the chocolate notes.) Make sure there are no cocoa powder lumps. If desired, sift ingredients together. Set aside.

Add vanilla extract to milk. Stir together.

Add 1/3 of dry flour mixture to mixing bowl. Mix on low speed until almost combined. Follow with half of milk mixture. Repeat and end with the last 1/3 of flour mixture. Mix until thoroughly combined and there are no streaks of flour left.

Divide batter evenly between four 8-inch cake rounds. If you only have two cake rounds, divide by two and split cake layers after baking. I like to use a large cookie scoop to distribute the batter. Use a mini offset spatula to even out the cake batter. Bake for 25-30 minutes until cakes are done and toothpick inserted in center of cake comes out clean.

Let cakes cools for 5-10 minutes before unmolding. Run a mini offset spatula along the edges of the cake, unmold, and let cake cool to room temperature on wire rack.

Using a heavy bottomed sauce pan, add sugar and water. Fold to combine until sugar is moistened.

Heat mixture over high heat. Once sugar starts to melt, lower heat and allow the syrup to cover. Make sure not to agitate the sugar to prevent unwanted crystallization.

Keep an eye on the syrup as it cooks. It can quickly burn. Remove from heat once syrup is aromatic and amber in color. Let cool slightly, about 2 minutes.

Meanwhile, warm up heavy cream in the microwave for 1 minute. Add about 1/3 of warm cream to sugar syrup and whisk. BE CAREFUL! As soon as you add the cream, the mixture will bubble and steam vigorously. Slowly add remaining cream and continue to whisk. Whisk until mixture has slightly cooled.

Add butter and salt. Whisk until homogenized. Let cool to room temperature.

Transfer cooled caramel to the bowl of a stand mixer fitted with a paddle (or whisk) attachment. Mix on medium speed.

Mix for 7-10 minutes until caramel has lightened in color and thickened significantly. Mix until caramel has the texture and body of buttercream.

Once cake has cooled to room temperature you are ready to assembly. If necessary, slice cake layers.

Place one cake round on plate or cake board. Spread about 1/2 cup of whipped caramel frosting on cake using an offset spatula (or use a spoon).

Place second cake round on top. Spread another 1/2 cup of frosting. Repeat with remaining layers.

You can serve the cake tomboy style (meaning keep the sides of the cake exposed). Or you can can smooth a thin layer of frosting around the sides of the cake and cover it with fun, festive sprinkles/jimmies.

Keep cake chilled in the refrigerator until ready to serve. Before slicing and serving, let cake sit at room temperature for 5-10 minutes to soften.