SERVES 12–16
Cake
1 cup unsalted butter (2 sticks)
2 cups sugar
4 large eggs
3 cups self-rising flour
1 cup buttermilk
2 teaspoons vanilla extract
Icing
2 cups sugar
1 cup buttermilk
1 cup unsalted butter (2 sticks)
1 teaspoon baking soda
Cake
Preheat oven to 350 F. Spray three 9-inch cake pans with nonstick spray; line bottoms with parchment paper. In the bowl of a stand mixer on medium-high speed, cream butter until fluffy and pale yellow. Add sugar and cream another 3 minutes. Add eggs one at a time and beat well after each. Lower speed and add flour and buttermilk, alternately, beginning and ending with flour. Add vanilla and beat well. Divide evenly between the three pans. Bake 25–30 minutes until a cake tester comes out clean. Transfer to cooling rack and let cool in the pan for 15 minutes. Invert the layers onto cooling racks and let cool completely.
Icing
In a large heavy-bottom saucepan or cast-iron Dutch oven, over medium heat, mix all ingredients. Cook, stirring occasionally, until mixture comes to a boil. (Watch very carefully—do not walk away from this process!). Cook to 235 degrees on a candy thermometer. If you do not have a candy thermometer, cook 10–12 minutes until mixture is thick enough to coat the back of a spoon. Remove from heat and, using a wooden spoon, beat until creamy and ready to spread.
Assembly
Working very quickly before icing starts to harden, place a rack inside a sheet pan lined with parchment paper. Invert one cake layer onto a cardboard cake round covered in foil. Remove parchment paper and place on rack in sheet pan. Spread some of the caramel icing on top. Repeat with second cake layer. Finally, remove parchment from third layer and place on top. Pour more icing on top and spread the remainder on the sides. If icing starts to harden, warm over low heat until spreadable again. To smooth out icing, dip spreading spatula in very hot water, as necessary, and continue icing.
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