1. Preheat oven to 350°F (175°C). Grease and flour three 8 or 9-inch cake pans.

2. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy.

3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

4. In another bowl, whisk together cake flour, baking powder, and salt.

5. Gradually add dry ingredients and milk to the butter mixture, alternating between the two, beginning and ending with dry ingredients.

6. Divide batter evenly into prepared pans.

7. Bake for 22–28 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks.

8. For the frosting: In a heavy saucepan, melt 1/2 cup butter and 2 cups brown sugar over medium heat. Stir constantly until smooth.

9. Add 1 cup heavy cream and bring to a gentle boil. Simmer for 3–4 minutes.

10. Remove from heat and let cool until thickened but spreadable.

11. Assemble the cake by spreading caramel frosting between layers and over the entire cake. Smooth with an offset spatula.