Preheat your oven to 350°F (175°C) and prepare the cake pans.

In a bowl, whisk together the dry ingredients: flour blend, cornstarch, baking powder, and salt.

Combine wet ingredients: milk, heavy cream, and vanilla extract in a measuring cup.

Cream together the butter and sugar until light and fluffy, then add in eggs one at a time.

Gradually mix the dry ingredients with the wet ingredients until just combined, then let rest.

Pour batter into pans and bake for 45-50 minutes until a toothpick comes out clean.

Prepare the caramel sauce by combining heavy cream, brown sugar, corn syrup, and flake salt in a saucepan.

Bring the caramel mixture to a gentle boil while stirring constantly.

Once boiling, continue until the mixture reaches 234°F (112°C) and remove from heat.

Assemble the cake by layering cooled cakes with caramel and drizzling the top with remaining sauce.

Optionally, sprinkle flake salt on top before serving.