Time to roll up those sleeves and get baking! Follow these steps:

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy. This should take about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting, beat together the caramel sauce and powdered sugar until smooth. Add heavy cream one tablespoon at a time until you reach your desired consistency.
9. Once the cakes are completely cool, frost them with the caramel frosting. Feel free to drizzle extra caramel sauce on top for an added touch of decadence.

The trick here is not to rush. Enjoy the process, much like the slow-cooked meals from my childhood that were worth every minute.