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1
Preheat oven to 350 degrees.
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2
Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
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3
Sift flour, then sift again with baking powder and salt.
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4
In a mixer, cream together butter and sugar until fluffy, about three minutes.
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5
Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated.
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6
Stir in vanilla.
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7
With the mixer on low, alternately add flour and milk, then increase speed to medium.
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8
Beat until smooth, about four or five minutes, scraping down sides of bowl.
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9
Fill each pan about three-quarters full with batter.
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10
Bake 20 to 25 minutes or until cake springs lightly when pressed with a finger.
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11
Flip cake out of pan onto paper towels or cake rack while still very warm.
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12
When layers go into oven, start to make icing.
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13
Put a half-cup sugar in a large cast-iron pan and set over medium-high heat, stirring until sugar melts and begins to turn dark brown.
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14
Be careful not to let it burn.
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15
Remove pan from heat.
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16
Add butter, cream, remaining sugar and salt.
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17
Over medium-high heat, bring to a boil and cook for three minutes, stirring, until it reaches about 240 degrees on a candy thermometer.
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18
Remove from heat and add vanilla and baking soda.
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19
Using an electric hand mixer, beat until the icing is spreadable and fluffy.
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20
Frost tops of each layer immediately, stack and then frost sides of cake.
