Preheat your oven to 325°F (163°C) and prepare two 9-inch round cake pans by applying nonstick spray and lining the bottoms with parchment paper.

In a medium mixing bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.

Cream together 1 cup of unsalted butter and 1 ½ cups of granulated sugar on medium speed until light and fluffy, about 3-5 minutes.

Add the 4 large eggs one at a time, mixing well after each addition, then mix in 1 teaspoon of vanilla extract and 1 can of dulce de leche until smooth.

Gradually add the dry mixture to the wet ingredients, alternating with 1 ¼ cups of whole milk, mixing until just combined.

Fold in 1 cup of honeycomb pieces.

Divide the batter between the prepared cake pans and bake for 30-35 minutes.

Let the cake layers cool in the pans for 10-15 minutes before transferring to wire racks to cool completely.

Prepare the caramel sauce by combining 1 cup of granulated sugar, 8 tablespoons of water, and 4 teaspoons of light corn syrup in a saucepan, heating until golden brown.

Whisk in ¾ cup of heavy whipping cream and 2 teaspoons of vanilla extract after removing from heat, then let it cool.

To make the buttercream frosting, blend 2 cups of unsalted butter until smooth, then gradually add 6 cups of powdered sugar and half of the cooled caramel.

Assemble the cake by layering and frosting with buttercream and cooled caramel in between layers.

Chill the assembled cake for about 30 minutes, then apply a final layer of buttercream and drizzle with caramel.

Garnish with additional honeycomb pieces before serving.