Dreamy Caramel Cake with Luscious Icing A Southern Classic

Instructions:

1. Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper circles.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. In a medium saucepan, melt the butter over medium heat.
9. Stir in the brown sugar, heavy cream, milk, and salt. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
10. Continue to simmer, stirring occasionally, for 5 minutes, or until the mixture thickens slightly.
11. Remove from heat and let cool slightly (about 30 minutes) in the refrigerator until it thickens to a spreadable consistency.
12. Gradually beat in the sifted powdered sugar with a electric mixer until the icing is smooth.
13. Place one cake layer on a serving plate. Spread with a generous layer of caramel icing. Repeat with the remaining cake layers, finishing with a final layer of icing on top and sides. This is a Caramel Cake with Caramel Icing.