Burnt Sugar Caramel Cake

helpful see this parchment paper rounds for cakes video post.
Whisk the cake flour baking powder baking soda and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment beat the butter and sugar together on high speed until creamed about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on medium speed pour in 12 cup of the cooled burnt sugar syrup. Beat until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the egg whites sour cream and vanilla extract. With the mixer on low speed add the dry ingredients just until combined. With the mixer still running on low slowly pour in the milk until combined. Do not overmix. The batter will be slightly thick
Pour batter evenly into prepared cake pans. Bake for 2325 minutes or until the cakes are baked through. As a result of the burnt sugar syrup cooking inside the cake batter the cakes brown nicely on top and on the sides. To test for doneness insert a toothpick into the center of the cake. If it comes out clean it is done. Allow cakes to cool completely in the pans set on a wire rack.
As the cakes cool I suggest making the salted caramel. The salted caramel adds necessary flavor. Well use it as a filling and garnish. When ready to use in step 9 make sure the salted caramel isnt too hot anymore. If its too hot it will melt the frosting. If its too cool it wont drizzle. Let it cool for at least 30 minutes before using. If you prepared the salted caramel ahead of time and it became too cool or too thick microwave it for 510 seconds or JUST until its drizzleable again. It wont be too hot at this point. You can also toast the pecans during this time too. See recipe note.
Make the frosting In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment beat the butter on medium speed until creamy about 12 minutes. Add confectioners sugar remaining 12 cup of cooled burnt sugar syrup vanilla extract milkcream and salt. Beat on low speed for 30 seconds then increase to high speed and beat until completely combined about 2 minutes. Add more confectioners sugar if