Ingredients:

  • 225g unsalted butter, softened
  • 300g granulated sugar
  • 100g light brown sugar, packed
  • 4 large eggs, room temperature
  • 2 tsp vanilla bean paste
  • 375g all-purpose flour, sifted
  • 1 tbsp baking powder
  • 1 tsp fine sea salt
  • 240ml full-fat buttermilk
  • 120ml sweetened condensed milk
  • 115g unsalted butter (for icing)
  • 350ml evaporated milk
  • 400g granulated sugar (for icing)
  • 1 tbsp light corn syrup
  • 60ml heavy cream
  • 1 tsp flaky sea salt (for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease two 9 inch round cake pans.
  2. In a stand mixer with a paddle attachment, cream 225g softened butter with 300g granulated sugar and 100g brown sugar for approximately 5 minutes until pale and voluminous.
  3. Incorporate the 4 eggs one at a time, ensuring each is fully emulsified before adding the next. Stir in the vanilla bean paste and the 120ml sweetened condensed milk into the creamed mixture.
  4. In a separate bowl, whisk together 375g sifted flour, 1 tbsp baking powder, and 1 tsp fine sea salt.
  5. Add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared tins and bake for 35 minutes, or until a cake tester comes out clean. Cool completely.
  7. For the icing: Combine 115g butter, 350ml evaporated milk, 400g granulated sugar, and 1 tbsp corn syrup in a heavy-bottomed saucepan over medium heat.
  8. Bring to a boil, stirring constantly, until the mixture reaches a deep copper color and coats the back of a spoon.
  9. Remove from heat and stir in 60ml heavy cream. Pour over the cooled cake layers, letting it drip down the sides, and sprinkle with 1 tsp flaky salt.