Cake:
- 1 1/2 sticks butter, slightly softened
- 3 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups full fat sour cream
- 4 teaspoons vanilla
- 2 cups sugar
- 6 eggs
Praline Frosting:
- 1 stick butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream, plus more if necessary
- 3 3/4 cup powdered sugar, sifted
- 1 teaspoon vanilla
Directions
Butter two 9” cake pans, then cut parchment paper circles to line the bottoms, buttering again and finally flouring the pans. This step is very important because this cake sticks easily.
Sift flour, baking soda, baking powder and salt. In a separate bowl stir vanilla and sour cream.
Beat butter and sugar with mixer until light and smooth. Slowly add each egg, then 1/3 of the flour mixture, half the sour cream mixture, half the remaining flour mixture, remaining sour cream mixture, and finally the remaining flour mixture. Do not cut these corners!
Once the batter is smooth with no streaks, divide between the cake pans and bake 30-40 minutes. Cool completely.
To make the frosting: melt butter in sauce pan, then stir in brown sugar and cream. As soon as it reaches a boil pour into icing bowl and beat on medium speed. Slowly add powdered sugar and vanilla until the right consistency is redhead. The frosting will harden quickly. If it feels too thick to spread add a tablespoon or two of extra cream. As soon as it is ready scoop ¾ cup of frosting onto one cake layer and stack the other on top. Then quickly frost the top and sides.
This recipe is Reese Witherspoon Grandma Draper’s recipe.
