1. Preheat the oven to 325 degrees. Butter and lightly flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate small bowl, mix together the sour cream and vanilla.

3. In a bowl of a stand mixer, beat the butter and sugar on medium-high speed until smooth, about 2 minutes. Slowly add the eggs, one at a time and mix until combined.

4. Pour in part of the flour mixture and mix until just combined, then part of the sour cream mixture, mix until just combined. Then part of the flour mixture, mix. Part of the sour cream mixture, mix. Repeat and end with the flour mixture.

5. Pour batter into cake pans, divided evenly. Bake for 25-30 minutes or until a toothpick in the center comes out clean. Cool the cakes completely before frosting.

Frosting Directions

1. Melt the butter in a small saucepan. Once melted, add the brown sugar and heavy cream. Constantly stir together over medium heat until the sugar is completely dissolved and all the ingredients are combined. Let the mix bubble for exactly 3 minutes then remove from the heat and allow to cool slightly.

2. With a mixer, combine the melted mixture with the sifted powdered sugar, one cup at a time until you reach the desired consistency. Mixing after each addition. Add a little heavy cream if you would like a creamier or thinner frosting. Add salt at this time if the frosting tastes too sweet.

3. Immediately frost the cake, frosting will harden as time goes by. Lick the bowl and spoon and grab another spoon and scrape the sides to get every bit.