Classic Buttermilk Caramel Layer Cake

1. Cake Prep

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

2. Cream Butter and Sugar

In a stand mixer with a paddle attachment, cream together 1 cup butter and granulated sugar for about 4 minutes, until light and fluffy. Scrape the bowl halfway through.

3. Egg Incorporation

Add the eggs one at a time, mixing and scraping the bowl after each.

4. Dry and Wet Mix

Alternate adding a third of the flour and half of the buttermilk, starting and ending with flour. Mix on low speed until just combined.

5. Final Touch

Stir in 2 teaspoons vanilla extract. Avoid overmixing.

6. Bake

Divide the batter between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

7. Icing Prep

For icing, melt 1 cup butter in a saucepan over low heat. Stir in brown sugar until well mixed. Boil over medium heat for 5 minutes, whisking constantly.

8. Buttermilk Blend

Slowly add 1/2 cup buttermilk, stirring until it reaches a full boil. Remove from heat; add salt.

9. Confectioners’ Mix

In a mixer with a whisk attachment, gradually mix in confectioners’ sugar until smooth. Add 1 teaspoon vanilla extract.

10. Assemble and Ice

While warm, spread 1 cup icing on the first cake layer. Top with the second layer. Ice the top and sides.