Ingredients
For the Cake:
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2½ cups sifted all-purpose flour
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¼ tsp sea salt
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2 cups sugar
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2 sticks unsalted butter
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1 cup water
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1 tsp baking soda
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½ cup buttermilk
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2 large eggs
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1 tsp vanilla extract
For the Caramel Frosting:
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3 cups granulated sugar (divided)
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½ cup softened butter
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1 cup heavy cream
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Pinch of sea salt
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2 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
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In a bowl, sift flour and salt, stir in sugar.
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Boil butter and water in a saucepan. Pour over flour mix and whisk.
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Add baking soda, buttermilk, eggs, and vanilla. Whisk until smooth.
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Divide into pans and bake 25 min. Cool for 30 min, then invert onto parchment.
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In a large pot, mix 2½ cups sugar, butter, cream, and salt. Heat on low.
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In a separate skillet, melt ½ cup sugar until amber. Swirl, do not stir.
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Add sugar syrup to main pan. Stir and cook to softball stage (235°F).
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Remove from heat, stir in vanilla. Cool 15 minutes.
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Beat on medium speed until thick and spreadable (20 min).
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Frost cooled cake layers. Let set before serving.