Salted Caramel Spice Cake for 16 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, cinnamon, cloves, ginger, baking powder, and kosher salt.
3. Using a stand mixer, cream the softened butter and brown sugar until pale and fluffy. Incorporate eggs one at a time, then stir in the vanilla extract.
4. Alternating between the dry ingredient mixture and buttermilk, mix on low speed until just combined; do not overmix.
5. Pour batter into the pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. In a heavy-bottomed saucepan, heat granulated sugar over medium heat, stirring constantly until melted into a deep amber liquid (approximately 340°F/170°C).
7. Immediately stir in cubed butter until melted, then slowly pour in the room-temperature heavy cream. Simmer for 2 minutes.
8. Remove from heat, stir in the flaky sea salt, and allow the sauce to cool completely to thicken.
9. Once the cake is completely cool, spread the whipped cream cheese frosting in an even layer across the top.
10. Drizzle the cooled salted caramel sauce over the frosting and finish with an extra pinch of flaky salt.