Preheat your oven to 350°F (175°C).

Grease and flour your two 9-inch round cake pans.

In a mixing bowl, whisk together the flour, baking powder, and salt.

Using an electric mixer, cream the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

In a medium saucepan, combine brown sugar and heavy cream. Cook over medium heat, stirring until the mixture thickens, about 5 to 7 minutes.

Once the cakes are completely cool, place one layer on a serving plate, drizzle with caramel sauce, and then add the second layer on top.

Finish with more caramel sauce.