- 1/2 cup buttermilk room temp
- 4 large eggs room temp
- 2 tsp. vanilla
- 2 1/4 cup flour
- 1 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 2 sticks 16 TBS of UNsalted butter, cut into pieces
- 1 1/2 sticks 12 TBS. UNsalted butter, softened and sliced
- 2 cups packed DARK brown sugar
- 1/2 tsp. salt
- 1/2 cup heavy cream
- 1 tsp. vanilla
- 2 1/2 cups powdered sugar
Heat oven to 350 degrees.
Grease and flour 2 9-inch round, straight-sided cake pans.
In a small bowl, whisk the buttermilk, eggs, and vanilla.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Using a hand-mixer, beat in the butter, one slice at a time.
Slowly add the buttermilk mixture and beat until light and fluffy.
Scrape the batter, equally, into the pans.
Bake for 20 to 25 minutes or until a toothpick comes out clean, from the middle. Let cool about an hour and remove from pans.
For the frosting: Heat on stick (8 TBS.) of butter, the brown sugar, and salt in a saucepan until small bubbles appear around the edge of the pan.
Whisk in the heavy cream and cook until bubbles reappear.
Remove from heat and add the vanilla.
Pour the hot frosting into a bowl and slowly add powdered sugar, while mixing with a hand-mixer. Beat for about 5 minutes.
Add the remaining 4 TBS of butter and beat until melted and the frosting is light and fluffy.
To assemble: Place 1 cake round on a platter. Spread about 3/4 cup of the frosting on the top of the first layer.
Add the second layer and spread the remaining frosting over the top and sides.
Let sit about 30 minutes before serving.