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Directions:
In a large mixing bowl, cream butter and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Turn mixer to medium speed and mix in eggs one at a time until well incorporated. Add in vanilla essence and mix. Sift cake flour, baking powder and salt into a medium sized bowl. With mixer on slow speed, alternate adding in flour mixture ending with flour mixture until mixed through. Do not over mix.
Spray round cake pans with baking spray or grease and flour them. Pour batter into individual cake pans evenly. Bake in preheated oven for 12-17 minutes or until fully baked (but DON’T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON’T DRY OUT). Remove cake pans from oven and let it cool
Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together. Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown. It should also thickly coat the back of a spoon to ensure thickness. Be careful to watch, adjusting heat temperature to not let it burn.
Remove from heat and add in vanilla extract. Cool for about 15-20 minutes to allow it to thicken before icing the cake. If you see that it is too warm and still not completely thick enough, cool it in the refrigerator and get it thick! take the caramel and whip it in a stand mixer to create more of a frosting texture(optional)
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