Caramel Cake with Cream Cheese Frosting

Brown sugar plays a major role in this stunningly delicious dessert, giving depth and complexity to everything from yellow cakes to creamy caramel toppings and cream cheese frosting. Use a candy thermometer to give the caramel the proper flavor and consistency – do it right, and this cake can build you a reputation as a baker.
Preheat the oven to 350 degrees. Brush 2 (9-inch) round cake pans; line with lightly oiled parchment or waxed paper.Combine flour, baking powder, and salt in a bowl; set aside. Put 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer on medium speed for 5 minutes or until smooth. Add the eggs, 1 at a time, beating well after each addition. Add vanilla. Add the flour mixture and 1 cup of milk alternately to the butter mixture, starting and ending with the flour mixture and whisking on low speed after each addition. Pour into prepared molds; tap the baking tray sharply once to remove any air bubbles. Bake at 350 ° C for 35 minutes or until a wooden stick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes; remove from the pans and allow to cool completely on a wire rack. Place 1 layer on the cake pan.Combine 1 1/2 cups brown sugar, condensed milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Cook (without stirring) until the candy thermometer reads 238 °. Transfer to a heatproof bowl and beat for 3 minutes or until thickened and lightly spread. Quickly spread the filling over the cake layer on the plate. Cover loosely with plastic wrap; refrigerate for 15 minutes or until set.Spread the filling with a thin layer of caramel cream cheese frosting. Top with a second layer. Frosty cake. Refrigerate for 20 minutes or until the frosting is set, then cover and refrigerate for 4 hours or overnight. Let stand for 10 minutes at room temperature before serving. Decorate if desired.