Step 1:
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, ensuring all edges and grooves are covered to prevent sticking.

Step 2:
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar. Beat on medium speed for 3–4 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.

Step 3:
Add the eggs one at a time, beating well after each addition. This will ensure a smooth and creamy texture. Stir in the vanilla extract.

Step 4:
In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet mixture gradually, alternating with the milk. Begin and end with the flour mixture, and mix until just combined. Do not overmix, as this can make the cake dense.

Step 5:
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 1 hour and 10–20 minutes, or until a toothpick inserted into the center comes out clean.

Step 6:
Remove the cake from the oven and let it cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Step 7:
While the cake cools, prepare the caramel glaze. In a medium saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir until the butter melts and the sugar is dissolved. Bring to a gentle boil, then reduce the heat and let it simmer for 3–5 minutes, stirring constantly, until it thickens slightly. Remove from heat, stir in vanilla extract and salt, and let it cool for 5–10 minutes.

Step 8:
Once the cake is completely cooled, drizzle the caramel glaze over the top. Allow it to set slightly before slicing.