This holiday cake is a hit all year long.
While these tender cake layers taste divine, it’s the caramel frosting that really wows.
It’s outrageously rich and doesn’t require the use of a candy thermometer.
Credit: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Top the frosted cake with a sprinkle of flaky sea salt for a fancy finish.
Your guests will love this cake during theholidays, but you might get requests for ityear-round.
Beat salted butter with a heavy-duty electric stand mixer on medium speed until creamy.
Gradually add granulated sugar, beating until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Whisk together flour, salt, and baking soda in a medium bowl.
Stir in vanilla extract.
Pour batter into 3 greased (with vegetable shortening) and floured 8-inch round cake pans.
Cool in pans on wire racks 10 minutes.
Transfer from pans to wire racks.
Cool completely, about 1 hour.
Whisk in heavy cream, and return to a boil.
Pour mixture into the bowl of a heavy-duty electric stand mixer fitted with the whisk attachment.
With mixer running on medium speed, gradually add powdered sugar, vanilla extract, and fine sea salt.
Beat until thickened and spreadable, 8 to 10 minutes.
(If it becomes too thick, beat in 1 to 2 teaspoons hot water.)
Assemble the cake:Spread frosting between layers and on top and sides of cake.
Sprinkle top of cake with flaky sea salt.
