Preheat your oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and spray the sides with non-stick cooking spray.

In a large mixing bowl, whisk together the flour blend, cornstarch, baking powder, and salt until well combined.

In a separate measuring cup, combine the milk, heavy cream, and vanilla extract until blended.

Beat the softened butter and granulated sugar together for 3-5 minutes until light and fluffy. Add the eggs one at a time.

Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture. Let the batter rest for 15-20 minutes.

Pour the batter into the prepared pans and bake for 45-50 minutes until a toothpick inserted comes out clean. Let cool for 10 minutes.

In a saucepan, combine heavy cream, brown sugar, corn syrup, and salt. Stir over medium heat until dissolved, then boil until it reaches 234°F.

Remove from heat, add vanilla, and let the frosting cool slightly before spreading on the cake.

Assemble the cake by layering with frosting in between layers and topping with additional frosting on the sides.