Step 1: Preheat the Oven and Prepare the Pans

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.

Step 2: Make the Cake Batter

• In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3-4 minutes).
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 3: Mix Dry Ingredients

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

Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the butter mixture, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake tender.

Step 5: Bake the Cake

• Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Caramel Glaze Preparation

Step 6: Make the Caramel Glaze

• In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil.
• Reduce the heat and simmer for 3-5 minutes, stirring constantly, until the glaze thickens slightly.
• Remove from heat and stir in the vanilla extract and a pinch of salt. Let the glaze cool for a few minutes to thicken slightly.

Assembly

Step 7: Assemble the Cake

• Place one cake layer on a serving plate or cake stand. Pour about half of the caramel glaze over the top, spreading it evenly.
• Place the second cake layer on top and pour the remaining caramel glaze over the top of the cake. Let the glaze drip down the sides for a rustic, homemade look.