Caramel Spice Cake

Pre-heat oven to 350℉. Grease and line three 8 inch pans with parchment paper and set aside.
In a bowl, sift flour, salt and baking soda, baking powder and all the spices and set aside
In large mixing bowl, add sugar and oil and whisk until combined, then add sour cream and whisk until combined. Add the eggs one at a time and mix until incorporated well.
Alternate dry and wet ingredients: Add half the dry ingredients and mix, then add all the milk, then the dry ingredients and mix until all just incorporated. Don't over mix.
Divide batter evenly into prepared pans and bake for 25-30 minutes or until toothpick inserted comes out clean. Once baked, remove from oven and let cool completely before frosting.
While cakes are cooling, make the caramel sauce.

In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat together the butter and cream cheese until smooth and light in color, about 5 minutes. Add powdered sugar one cup at a time until completely combined. Add salt and vanilla extract and then beat for at least 5 minutes until light and fluffy.
Frost the cake as desired. There is enough frosting to cover the entire cake.
Pour caramel sauce on top of decorated cake, and if desired, add between layers for more caramel flavor.