Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans with butter, placing parchment paper at the bottoms.

In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, and 1 teaspoon of salt.

In a large mixing bowl, beat together 1 cup of unsalted butter, 1 cup of granulated sugar, and ½ cup of light brown sugar on medium speed for 3-5 minutes.

With the mixer on low speed, add 4 large eggs one at a time and then add 2 teaspoons of pure vanilla extract, mixing well.

Gradually add the prepared dry ingredient mixture to the wet ingredients, alternating with 1 cup of whole milk, mixing until just combined.

Divide the batter evenly among the prepared cake pans and bake for 22-28 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Beat 1 cup of softened unsalted butter in a mixing bowl, gradually adding 3-4 cups of powdered sugar, then mix in ½ cup of heavy cream and ½ cup of caramel sauce for frosting.

Level the tops of the cooled cakes if necessary, spread frosting between layers, and repeat until the cake is assembled.

Apply a crumb coat of frosting around the cake and chill for 15-20 minutes to set before applying the final layer of frosting.

Frost the exterior of the cake, drizzle additional caramel sauce over the top, and garnish with caramel candies or chocolate shavings.

Slice and serve slightly chilled.