Caramel Cake

salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating each one well before adding the next. Stop and scrape down the bowl occasionally during mixing. Beat in the vanilla.

With the mixer on low, add a third of the flour mixture, followed by half of the milk. Repeat alternating with the remaining flour and milk until fully combined. Stop and scrape down the bowl a few times during mixing. Divide the batter among the prepared cake pans.

Bake for 30 to 35 minutes or until the centers feel springy to the touch and the cakes start to pull away from the sides of the pans. Let cool in the pans for 20 minutes. Gently tap the pans around the sides and invert the cakes on a wire rack to cool completely

For the Caramel Icing:

While the cakes are cooling, combine brown sugar, butter, milk, cream, and salt in a medium saucepan. Place over medium heat and bring to a boil, stirring frequently.

Once boiling, stir constantly until the mixture reaches 230F to 235F, 5 to 10 minutes. Transfer to a medium mixing bowl or the bowl of a stand mixer and let cool for 20 minutes or until starting to thicken (about 150F), stirring occasionally.

Using a hand or stand mixer fitted with the whisk attachment, beat on medium-high for 10 minutes. Add the confectioners’ sugar and beat until thickened and spreadable but will still slowly pour. (It will continue to thicken as it cools.)

Place one cake layer on a cake stand or serving plate. Pour enough icing over the top to cover it with a thin layer (about ½ cup) and spread the icing to the edge of the cake using an offset spatula. Smooth any drips off the side of the cake. Top with another layer and repeat with the icing.

Place the remaining layer on top. Spread a very thin layer of icing on the outside of the cake to trap crumbs, then spread the remaining frosting all over the top and sides of the cake (See notes for tips about frosting the cake.) Refrigerate the cake for 30 minutes or until the icing is set. Store the cake covered at room temperature for up to 3 days.