1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This step is crucial, as my grandmother always said, “You can taste the love in the fluff.”
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Dissolve the coffee granules in hot water, and add to the buttermilk. Alternately add the flour mixture and the coffee-buttermilk mixture to the creamed butter mixture, beginning and ending with the flour mixture.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. For the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and caramel sauce, mixing until smooth and spreadable.
9. Once the cakes are cooled, spread a generous layer of buttercream between the layers, then over the top and sides of the cake.

As you assemble your cake, remember that every imperfection adds character — something I learned while rolling tortillas with my abuela. The love and care you put into the process are what truly matter.