| • | Preheat the oven to 350 degree F.
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| • | Line 2 9 inch cooking pan with parchment paper and sift flour, baking powder and table salt together 3 times, keep aside.
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| • | For caramel syrup heat up 1/2 cup of the sugar in a heavy skillet, keep stirring.
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| • | Continue to cook and stir until melted down sugar turn into dark brown.
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| • | Remove it from the fire.
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| • | Add red-hot water to it and stir until dissolved, keep aside to cool.
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| • | In a large bowl, cream cutting down with remain of the sugar until light and fluffy.
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| • | Add egg one at a time to it, beating thoroughly.
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| • | Combine vanilla and 3 tbsp caramel syrup.
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| • | Add flour mixture and milk alternately to it and beat until soft.
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| • | Pour the mixture into 2 9 inch pans.
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| • | Bake it in the preheated oven for about 25 to 30 minutes until a toothpick inserted into the cake comes aside clean.
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