Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment. Yes, the secret to perfect layers is proper greasing—don’t skip it.

Make the pretzel crust: crush pretzels into fine crumbs. Mix with a tablespoon of sugar and a pinch of salt, then press into the bottom of each pan. Bake 8 minutes, then cool. It’ll look like a crunchy, salty dream.

Whisk dry ingredients: flour, baking powder, and salt in a bowl. Set aside. Don’t mix them with the wet yet—trust the science of baking separation.

Beat butter and sugar until light and fluffy. Add eggs one at a time, then alternate adding milk with the dry ingredients until batter comes together. Don’t overmix; you’re aiming for a tender crumb, not a superhero strength batter.

Fold in the crushed pretels gently for a subtle crunch dispersed through the cake. Divide batter between pans and smooth tops.

Bake 25–30 minutes, until a toothpick comes out clean. If it’s still wet, give it a few more minutes and resist the urge to open the oven every two seconds. Let cool completely on a rack before filling.

Make the caramel filling: warm caramel sauce with heavy cream until smooth and glossy. Stir in a pinch of sea salt. Let it cool slightly so it doesn’t melt the frosting.

Assemble: layer cake, spread a thick ribbon of caramel between layers, and drizzle more caramel over the top. Sprinkle a few extra crushed pretzels for flair. Finish with a light dusting of sea salt if you’re feeling fancy.