Whisk the flour and baking powder together. Add a pinch of salt to the bowl. Set this dry mixture aside for later.

Beat the butter and sugar together. Use your mixer on a medium speed. The mix should look pale and fluffy.

Add the eggs one at a time. Mix well after you add each egg. Pour in the vanilla extract now too.

Add the flour and milk in steps. Start with flour and end with flour. Do not overmix the cake batter now.

Divide the batter between the two pans. Smooth the tops with your rubber spatula. Bake for about thirty-five minutes total.

Let the cakes cool in the pans. Then move them to a wire rack. They must be cold before you frost.

Make the frosting in a small saucepan. Melt butter with brown sugar and cream. Bring the mix to a gentle boil.

Remove from heat and add powdered sugar. Whisk until the frosting is very smooth. Let it thicken for a few minutes.

Place one cake layer on a plate. Spread a thick layer of frosting on top. Add the second cake layer carefully.

Cover the top and sides with frosting. Work quickly before the caramel sets hard. Smooth it out with a warm knife.