Prepare the Cake Layers:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.

Mix the Dry and Wet Ingredients:

• In a separate bowl, whisk together flour, baking powder, and salt.
• Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
• Stir in the vanilla extract.

Bake the Cakes:

• Divide the batter evenly among the prepared pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.

Make the Caramel Frosting:

• In a medium saucepan over medium heat, melt the butter.
• Stir in brown sugar and heavy cream. Cook, stirring, until the sugar is fully dissolved.
• Remove from heat and add vanilla extract.
• Gradually beat in powdered sugar until the frosting is smooth and spreadable. Add more cream if needed to adjust consistency.

Assemble the Cake:

• Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of caramel frosting on top.
• Repeat with the second and third layers.
• Spread the remaining frosting over the top and sides of the cake, smoothing as you go.

Let Set and Serve:

• Allow the cake to sit for about 30 minutes to let the frosting set before slicing and serving.