Preheat oven to 350 degrees F.

Line three 6 inch pans with parchment paper, apply butter to the pan and set aside.

In a medium bowl, combine dry ingredients by sifting flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, beat until combined.

Beat in the eggs one at a time, followed by adding vanilla extract.

Add the dry ingredients alternating with whole milk and beat until they combine well. The cake batter will be dense, but that’s completely ok.

Pour into the prepared pans and bake for 30-35 mins until a toothpick or a skewer inserted in the center comes out clean.

Unmold the cakes carefully to a wire rack and allow them to cool completely.

Beat butter until creamy. Add powdered sugar and vanilla extract, beat until it turns out smooth.

Add milk as needed for desired consistency. Make sure your frosting is not runny or too thick, it should be spreadable.

If the frosting seems loose, refrigerate it for some time to thicken.

Level the top surface of all the cakes by shaving off the uneven portions.

Place your cake base on a turntable/cake stand.

Apply a little frosting on the center of the cake base and spread. This helps the cake to stay tight and not slide off.

Place the bottom cake on the center on the cake base.

Apply a thin layer of frosting on top of the cake in the center and level it leaving ½ inch gap from the edges of the cake.

Place the middle layer cake on top and press gently so that the excess frosting oozes out of the sides, if any.

Repeat step 5.

Place the third/final cake upside down on top of the frosting, so that the flat bottom of the cake faces upwards. Gently press and apply a thin layer of frosting on top of the third cake. Using a spatula, level the top and the oozed out frosting around the sides of the cake to form a thin and evenly covered crumb coating.

Refrigerate 30 minutes for the crumb coating to set properly.

Make sure all your ingredients are ready before you start preparing the caramel sauce.

In a heavy bottomed pan, heat sugar and water on medium heat until it completely dissolves and begins to brown. Swirl the pan while it starts boiling so that it melts evenly.

Turn of the heat and while leaving the pan on the stove, add the cubed butter. Whisk until melted.

Once the butter has completely melted, turn on the heat back to a low and add milk cream slowly by whisking it in parallel. Bring it to boil.

When the mix start to thicken up, remove the pan from the heat and set aside to cool for 15-20 minutes before using. For a later use, transfer to air tight glass bottles and refrigerate for up to 2 weeks.

This recipe measurement is enough for a semi naked /naked cake caramel drip. Once it cools down and thickens, pour slowly over the cake to create the drip effect.

Decorate with fresh Raspberries.