Cream the butter and white sugar together well. Use your mixer on a medium speed setting. The mixture should look pale and very fluffy.

Add your eggs one at a time now. Beat well after you add each single egg. This keeps the batter very smooth and light.

Sift your flour and baking powder together slowly. Alternately add flour and milk to the bowl. Start and end with the flour mixture.

Pour the batter into your prepared cake pans. Smooth the tops with a flat spatula tool. Bake for thirty minutes until a toothpick is clean.

Cool the cakes in the pans for ten minutes. Then move them to a wire cooling rack. Let them cool completely before you start frosting.

Melt butter and brown sugar in a saucepan. Add the evaporated milk and bring to boil. Stir constantly so the sugar does not burn.

Cook the frosting until it reaches 235 degrees. Remove from heat and add the vanilla extract. Beat the frosting until it is thick and cool.

Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Repeat this with the other cake layers carefully.

Cover the top and sides with remaining frosting. Work quickly before the caramel sets too hard. Let the cake sit before you slice it.