Caramel Layer Cake with Brown Butter–Caramel Frosting

This is a “company’s coming” cake. It’s a little extra work, but the results are worth it. Break up the tasks and you’ll enjoy the process more. You can bake the cakes two days before, cover them tightly with plastic wrap, and refrigerate them until you need them. The caramel syrup and the browned butter can also be made ahead and stored in airtight jars in the refrigerator. To me, caramel is one of those sweet flavors that I never tire of; it’s right up there with chocolate. Its concentrat