Homemade Caramel Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, sift together the flour and salt. Set aside.
In a large mixing bowl, cream together the sugar and butter using an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a small saucepan, bring the water to a boil. Add the baking soda and stir to dissolve. Gradually add the hot mixture to the butter and sugar mixture.
Mix in the yogurt until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
2. Make the Frosting:
In a medium saucepan, combine the Sweetheart Sugar, butter, and heavy cream over medium heat.
Stir the mixture constantly until the sugar has dissolved and the butter has melted.
Bring the mixture to a boil and allow it to simmer for about 3-4 minutes.
Remove from heat and add a dash of salt and vanilla extract. Stir to combine.
Let the frosting cool slightly before spreading it over the cooled cake. The frosting will thicken as it cools.
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of caramel frosting on top.
Top with the second layer of cake and frost the top and sides with the remaining caramel frosting.
Let the frosting set for about 20 minutes to allow it to firm up before slicing and serving.
Serving and Storage Tips: