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1
Heat oven to 350 degrees F.
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2
Butter and flour three 9 cake pans, and set aside.
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3
Whisk together flour, baking powder, and salt in a bowl; set aside.
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4
Whisk together milk and vanilla in a bowl; set aside.
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5
In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
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6
Add eggs, one at a time, beating well after each addition.
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7
On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches.
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8
Increase speed to high and beat until batter is smooth, about 5 seconds.
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9
Divide batter among prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
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10
Bake cakes until a toothpick inserted in the middle comes out clean, about 25 minutes.
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11
Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
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12
When ready to frost - Whisk together 3 cups sugar, butter, milk, and egg in a 6-qt.
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13
copper saucepan or Dutch oven; set aside.
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14
Heat remaining sugar in a small skillet over high heat, and cook, swirling pan, until sugar melts into an amber caramel, about 2 minutes.
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15
Immediately pour caramel into milk mixture, and bring to a boil over medium-high heat; attach a candy thermometer to side of pan, and cook, stirring bottom constantly with a wooden spoon, until thermometer reads 232, about 40 minutes.
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16
Remove from heat and immediately stir in vanilla and baking soda; let sit for 1 minute.
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17
Using a hand mixer, beat caramel mixture on medium-low speed until the consistency of loose pudding, about 1 minute.
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18
Immediately place one cake on a cake stand and pour over 1/2 cup caramel icing; top with second cake and pour over 1/2 cup icing.
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19
Top with third cake and pour remaining icing around the top edge of cake and then over the center.
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20
Quickly spread icing over sides of cake; let icing cool completely before serving.
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21
Store at room temperature.
