Preheat oven to 350°F.

Mix all cake ingredients on low 30 sec, then medium 2 min.

Pour into greased Bundt pan and bake 50–55 min, or until a long skewer comes out clean all the way from bottom to top.

Make caramel: melt sugar over medium heat, stirring until amber (6–8 min). Add butter, stir smooth. Slowly pour in cream, whisking until silky. Remove from heat, add vanilla + salt. Cool 10–15 min.

Cool cake completely before frosting.

Beat frosting ingredients 3–5 min until fluffy.

Pipe frosting and drizzle cooled caramel on top.