I recommend starting with this first as it needs to chill and firm up. In a medium saucepan, cook the butter over medium heat, stirring with a heatproof spatula, until the butter begins to foam and the milk solids turn brown. This can take up to 10 minutes, so be patient!

Scrape out all the butter and the brown bits into the bowl of your stand mixer (or another bowl if your mixer bowl is too big for the fridge!) and place in the fridge for at least 1 hour to firm up.

Preheat your oven to 350°F/180°C. Grease and line 2 8-inch cake pans.

In a jug, whisk together the eggs, egg yolks, vanilla, and buttermilk.

In a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder, baking soda, cardamom and salt on a low speed until everything is combined. While the mixer is still running, add the butter a piece at a time. Your mixture should look like coarse sand

With the mixer still running, slowly pour in half of the wet ingredients. Increase the speed to medium for 30 seconds, then return to low. Add the rest of the wet ingredients while the mixture is still running. Increase the speed to medium again for 30 seconds. Use a spatula to fold the batter to make sure there are no flour pockets.

Divide the batter amongst the pans and then tap them against your counters to get rid of any air pockets. Bake for 18-22 minutes until golden brown. A toothpick inserted should come out clean

Take your butter out of the fridge. It should be firm, but when you press it with your finger it should leave an indent. In the stand mixer with a paddle attachment, beat together the butter and cream cheese on medium speed until it is completely smooth and fluffy.

In a bowl mix together the salt and powdered sugar. Add to the butter/cream cheese, half a cup at a time, mixing slowly after each addition.

Once all the sugar is incorporated, beat the frosting on medium until it is thick and very smooth, about 1-2 minutes. Add in the vanilla.