Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment rounds for easy removal.

In a large bowl, beat the butter and sugar together until light and fluffy. This will take 3–5 minutes using an electric mixer. Scrape the sides a few times to make sure everything’s well-blended.

Crack in the eggs one at a time, beating well after each one. This helps keep the batter smooth and even.

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

Add the flour mixture to the butter mixture in three parts, alternating with milk. Begin and end with flour. Stir in vanilla extract at the end.

Divide batter evenly between the pans. Bake for 35–40 minutes or until a toothpick in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack.

In a saucepan over medium heat, melt the butter and brown sugar together. Stir until smooth, then add salt and evaporated milk. Bring to a boil, then remove from heat and cool for about 5–10 minutes. Stir in vanilla.

Gradually add sifted confectioners’ sugar, whisking until smooth and spreadable. If it thickens too fast, add a spoon of warm evaporated milk to loosen it up.

Place one cake layer on a serving plate, top with a generous layer of caramel frosting. Add the second layer and frost the top and sides.