• Grease and line two 9-inch round cake pans with parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
• In a separate mixing bowl, whisk pumpkin puree, brown sugar, oil, eggs, and vanilla extract until smooth and creamy.
• Add the dry ingredients to the wet mixture. Stir gently with a spatula or whisk just until no streaks of flour remain. Avoid overmixing to keep the cake light and tender.
• Divide the batter evenly between the prepared cake pans.
• Bake at 350°F (175°C) for about 25 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
• Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

While cakes cool, make the caramel sauce:

• In a medium saucepan over medium heat, cook sugar until it melts and turns a deep amber color.
• Whisk in butter until melted, then carefully pour in warm heavy cream, whisking constantly until smooth.
• Remove from heat and let cool to room temperature. (See our Amazing Caramel Sauce recipe for a step-by-step guide.)

To assemble the cake:

• Place one cooled cake layer on a serving plate or turntable.
• Spread a layer of caramel sauce over the top.
• Add a layer of cream cheese frosting, spreading evenly.
• Stack the second cake layer on top and frost the entire cake with remaining frosting.
• For an elegant finish, smooth with an offset spatula or apply a light layer of Swiss meringue buttercream.
• Drizzle the cooled caramel sauce over the top of the frosted cake. Add a sprinkle of flaky salt for a bakery-style finish.
• Slice, serve, and enjoy every caramel-drizzled bite.