Preheat your oven to 180°C (356°F) or 160°C (320°F) for fan ovens. Grease two 9-inch round cake pans lightly with butter and line with parchment paper.

In a large mixing bowl, cream together 1 cup of softened butter, ¾ cup of caster sugar, and ¾ cup of light brown sugar for about 4-5 minutes until pale and fluffy.

Gradually add in 3 room-temperature eggs, mixing thoroughly after each addition.

Sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt in a separate bowl. Mix slowly into the wet ingredients until just combined.

Divide the batter evenly into the prepared cake pans and bake for approximately 25-30 minutes, checking doneness with a toothpick.

Allow the cakes to cool in the pans for about 10-15 minutes, then transfer to a wire rack to cool completely.

Beat 1 cup of softened butter until pale and fluffy. Gradually mix in 1 cup of Carnation caramel and beat for an additional 2 minutes for the frosting.

Layer one cake on a serving plate, apply a thin layer of frosting, add the second layer, and apply a crumb coat. Refrigerate briefly.

Spread the remaining frosting on the cake. Warm the Carnation caramel slightly and drizzle to create a caramel drip, optionally adding crushed fudge pieces or flaky sea salt.

Slice and serve with whipped cream or vanilla ice cream. Enjoy with family and friends!