Ingredients:

  • 3 cups (375g) All-purpose flour, sifted
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Fine sea salt
  • 1 cup (225g) Unsalted butter, softened
  • 1 ½ cups (300g) Granulated sugar
  • 4 Large eggs, room temperature
  • 1 tbsp Pure vanilla extract
  • 1 cup (240ml) Full-fat buttermilk, room temperature
  • 1 cup (225g) Unsalted butter (for icing)
  • 1 can (14 oz / 397g) Sweetened condensed milk
  • ½ cup (100g) Light brown sugar, packed
  • 1 tsp Pure vanilla extract (for icing)
  • ¼ tsp Salt (for icing)
  • 2 cups (240g) Confectioners' sugar, sifted

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Cream the 225g of softened butter and 300g granulated sugar in a stand mixer on medium-high speed until the mixture is pale and aerated, roughly 5 minutes.
  3. Add eggs one at a time, ensuring each is fully incorporated before adding the next to maintain the emulsion.
  4. Alternate adding the dry ingredients (flour, baking powder, baking soda, salt) and the buttermilk, starting and ending with the flour. Do not overmix; stop as soon as the last streaks of flour disappear.
  5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes until a tester comes out clean. Cool completely for 2 hours before frosting.
  6. To make the icing, melt 225g butter in a heavy saucepan over medium heat. Add the brown sugar and sweetened condensed milk.
  7. Stir constantly until the mixture reaches a gentle boil. Lower the heat and simmer for 3–5 minutes, ensuring the temperature stays below 235°F (Soft Ball stage).
  8. Remove from heat and whisk in the vanilla and salt. Gradually add the sifted confectioners' sugar using a stand mixer until the icing cools slightly and becomes spreadable.
  9. Place the first cake layer on a stand and apply a 1/2 inch layer of icing. Top with the second layer and quickly coat the top and sides before the icing sets.