• To Make the Vanilla Cake:
• Preheat your oven to 350 degrees and generously butter a 9-inch springform pan.
• Into a large bowl, add your butter and sugar, and cream them together using an electric hand mixer until they are light and fluffy.
• Add in your 3 eggs and vanilla, and mix them on low until they are fully incorporated into the butter and sugar mixture.
• Next, into a medium-sized mixing bowl, add your flour, baking powder, and salt, and whisk until they are mixed well.
• While mixing with a wooden spoon, add the flour mixture and milk to the egg, butter and sugar mixture in alternating batches until they have both been fully incorporated. Be careful not to overmix your batter, as this will create a dense cake.
• Pour your finished cake batter into your prepared springform pan, and bake for 25-30 minutes, or until they are just done and a toothpick inserted into the middle comes out clean.
• Remove your cake from the oven and allow it to cool while you continue on with the next steps.

To Make the Irish Cream Salted Caramel Sauce:

• While your cake is cooling, begin making your caramel sauce by adding your granulated sugar and brown sugar into a medium-sized saucepan and carefully mix them together.
• Add in your water, but DO NOT stir. Place the saucepan on the stove and begin heating the sugars and water over medium-high heat until the sugar mixture begins to melt and turn into a syrup. Allow the mixture to continue to heat until it is bubbling and fragrant. Allow it to bubble for 2 minutes.
• After 2 minutes have passed, remove it from the heat and add in your butter. Stir well to fully combine the butter into the sugar (this will cause the sugar mixture to bubble violently, so be very careful not to burn yourself).
• Once the butter is incorporated, add in the heavy cream and Irish Cream, and stir until fully combined.
• Lastly, stir in your salt.
• Allow the caramel sauce to cool completely as you continue on in the recipe.

To Make Whipped Cream and Assemble:

• While your caramel sauce is cooling, grab your mostly cooled cake (it can still be a little warm), and using the handle of a wooden spoon, begin poking holes evenly all over your cake at about 1-inch intervals.
• Once the holes are poked, grab your cooled caramel sauce and pour about 1 Cup of it over the top of the cake (reserving the rest and placing it in the fridge to stay cool), allowing it to seep into every hole and evenly cover the surface.
• Place the cake into the fridge to cool completely.
• While the cake chills, make your salted caramel whipped cream by taking 1/4 cup of your caramel sauce and adding it to 1 cup of heavy whipping cream.
• Using an electric hand mixer, mix the caramel and cream on high until stiff peaks form, and it is nice and fluffy.
• Once the cake has cooled completely, remove it from the fridge, remove the sides of your springform pan, and spread the salted caramel whipped cream over the top of the cake. If you have any remaining caramel sauce, drizzle it over the top of the whipped cream.
• Slice, serve, and enjoy!