Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 1 ½ cups Granulated Sugar (Cake)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt (Cake)
  • 1 cup Unsalted Butter, softened
  • 4 Large Eggs, room temperature
  • 1 cup Full-Fat Buttermilk, room temperature
  • 1 teaspoon Pure Vanilla Extract (Cake)
  • 2 cups Granulated Sugar (Frosting)
  • 1 cup Heavy Cream
  • ½ cup Unsalted Butter (Frosting)
  • ½ cup Packed Light Brown Sugar
  • ¼ teaspoon Flaky Sea Salt (Frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease, flour, and line the bottoms of three 8-inch pans with parchment paper.
  2. Whisk together flour, granulated sugar, baking soda, and salt in a large bowl. Beat the softened butter until pale and fluffy, then gradually beat in the dry ingredients until just combined.
  3. In a separate bowl, whisk the buttermilk, eggs, and vanilla extract. Slowly add the wet mixture to the dry mixture in three additions, mixing only until no streaks remain. Do not overmix.
  4. Divide batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a skewer comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  5. For the frosting, combine the granulated sugar, heavy cream, butter, and brown sugar in a heavy-bottomed saucepan. Heat over medium heat, stirring until butter melts and sugar dissolves. Bring to a rolling boil without stirring.
  6. Cook the mixture, using a candy thermometer, until it reaches exactly 235°F (113°C). Immediately remove from heat and stir in vanilla and salt.
  7. Let the mixture cool undisturbed for 5–10 minutes until slightly thickened around the edges. Transfer to a stand mixer fitted with the whisk attachment.
  8. Beat on medium speed for 5–8 minutes until the frosting is glossy, thickened, and holds a soft peak. Work quickly as it sets fast.
  9. Assemble the cake: Place the first layer on a serving plate, spread a generous layer of caramel frosting, and repeat with the second layer. Top with the final layer and use the remaining frosting to cover the top and sides.
  10. Allow the frosting to set at room temperature for at least one hour before slicing and serving.