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Heat oven to 350 degrees.
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Grease and flour 2 9-inch round, straight-sided cake pans.
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In a small bowl, whisk the buttermilk, eggs, and vanilla.
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In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
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Using a hand-mixer, beat in the butter, one slice at a time.
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Slowly add the buttermilk mixture and beat until light and fluffy.
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Scrape the batter, equally, into the pans.
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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.
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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.
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Whisk in the heavy cream and cook until bubbles reappear.
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Remove from heat and add the vanilla.
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Pour the hot frosting into a bowl and slowly add powdered sugar, while mixing with a hand-mixer. Beat for about 5 minutes.
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Add the remaining 4 TBS of butter and beat until melted and the frosting is light and fluffy.
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To assemble: Place 1 cake round on a platter. Spread about 3/4 cup of the frosting on the top of the first layer.
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Add the second layer and spread the remaining frosting over the top and sides.
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Let sit about 30 minutes before serving.