In a medium saucepan, combine 1 cup of white sugar and 1/4 cup of water over medium heat, stirring gently until the sugar dissolves. Increase the heat to medium-high and let it boil, without stirring, for about 10 minutes or until it reaches a deep amber color. Remove from heat, whisk in 9 tablespoons of unsalted butter, 1/2 cup of heavy cream, 1 teaspoon of vanilla extract, and 1/2 teaspoon of kosher salt until smooth. Allow to cool to room temperature.

Preheat your oven to 350°F (175°C). Grease and line three 8-inch springform pans with parchment paper to prevent sticking. Set them aside while you prepare the cake batter.

In a stand mixer, cream together 3/4 cup of unsalted butter and 1 cup of light brown sugar until fluffy and light, about 5 minutes. Add 8 large eggs one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Gradually add the dry mixture to the creamed butter mixture, alternating with 1 cup of full-fat buttermilk; mix until just combined. Gently fold in 4 cups of peeled and diced pears. The batter should be smooth but not overmixed.

Divide the batter evenly among the prepared pans. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top. Allow the layers to cool in their pans for 10 minutes before inverting onto wire racks to cool completely.

In a mixing bowl, beat 3 cups of room-temperature unsalted butter until fluffy and pale, about 4 minutes. Gradually incorporate 4 cups of confectioners’ sugar, mixing until smooth and creamy. Add 2 tablespoons of heavy cream and 2 teaspoons of vanilla extract, then continue beating until well-combined and light.

Once the cake layers are completely cooled, trim the tops to level them if necessary. Place the first layer on a serving plate, pipe a dam of vanilla buttercream around the edge, and fill with a generous layer of salted caramel. Repeat this process with the second layer and place the third layer on top.

Using an offset spatula, apply a thin coat of vanilla buttercream around the entire cake to create a crumb coat. Chill for 20 minutes to set. Then, frost the top and sides with additional buttercream, creating a smooth finish. Drizzle remaining salted caramel over the top.

Complete your Salted Caramel Pear Cake with optional decorative swirls of buttercream or a sprinkle of flaky sea salt. Cut into slices and serve.