Step 1

Begin by preheating the oven to 350 degrees F.

Step 2

Prepare three 9-inch cake pans by spraying them with non-stick cooking spray.

Step 3

Cream the butter until fluffy.

Step 4

Mix in the sugar and cream for 8 minutes.

Step 5

One at a time, add the eggs. Cream the mixture after each.

Step 6

Add the flour and buttermilk in 1 cup increments of the flour and 1/2 cup increments for the buttermilk, alternating between the two and beginning and ending with the flour. Mix after every addition.

Step 7

Add in the vanilla and beat well.

Step 8

Divide the batter among the pans and bake for about 25-30 minutes.

Step 9

Turn the cake out of the pans onto cooling racks, allowing them to fully cool.

Step 10

While the cakes cool, mix together the sugar, buttermilk, shortening, butter, and baking soda in a 3-4 quart cast iron dutch oven on the stovetop over medium heat.

Step 11

Swirl the pan, consistently moving the ingredients.

Step 12

Cook the mixture until it reaches 235-245 degrees F on a candy thermometer. It should have a beautiful caramel color that isn't too dark.

Step 13

Remove the icing from the heat and beat with a wooden spoon until it is ready to spread and has a creamy consistency.

Step 14

If using a mixer, once the icing has reached 235-245 degrees F, whip the icing until it holds to the whisk.

Step 15

Ice the cakes with the caramel icing and serve!