1. Bake the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat softened butter and sugar until light and fluffy (about 2-3 minutes).

4. Beat in eggs one at a time, then add vanilla.

5. Alternately add dry ingredients and sour cream to the batter, beginning and ending with dry ingredients. Mix in milk until just combined.

6. Divide the batter between pans and smooth the tops.

7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

8. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Caramel Crunch Topping

1. In a medium saucepan, melt brown sugar, butter, and heavy cream over medium heat.

2. Stir continuously until the mixture begins to boil. Simmer for 2–3 minutes.

3. Remove from heat and stir in vanilla extract.

4. Add cornflakes and stir until evenly coated. Set aside to cool and firm up slightly.

3. Make the Caramel Glaze (Optional)

1. In a small saucepan, combine brown sugar, butter, and heavy cream.

2. Bring to a gentle simmer over medium heat, stirring until smooth (about 2–3 minutes).

3. Remove from heat and stir in a pinch of salt. Let cool slightly before using.

4. Assemble the Cake

1. Place one cooled cake layer on a serving plate.

2. Spoon and spread the caramel crunch topping over the surface.

3. Place the second cake layer on top and gently press to secure.

4. Drizzle the caramel glaze over the top, letting it run slightly down the sides for a beautiful finish.

5. Allow cake to set for 10–15 minutes before slicing.