Caramel Craving Cake

Directions

1. 1
   Preheat oven to 350F Spray five 8 inch round cake pans with nonstick baking spray with flour.
2. 2
   IN a medium bowl, whisk together flour, baking powder, salt and baking soda.
3. 3
   Set aside.
4. 4
   In a medium bowl, and using a mixer at medium-high speed, beat brown sugar and eggs until smooth, approximately 4 minutes.
5. 5
   In a small bowl, whisk together oil, buttermilk, sour cream, and vanilla.
6. 6
   Alternately add flour mixture and oil mixture to brown sugar mixture, and continue beating until just combined.
7. 7
   Divide batter evenly among pans.
8. 8
   Bake 14 to 18 minutes or until cakes are golden and spring back when touched.
9. 9
   Let cakes cool in pan sfor 10 minutes.
10. 10
    transfer to wire racks to cool completely.
11. 11
    Wrap each cake layer tightly in plastic wrap, and freeze 4 hours, or until firm.
12. 12
    Caramel Icing:.
13. 13
    In a large bowl, combine butter and cream cheese.
14. 14
    Using a mixer at medium-high speed, beat until smotth, about 2 minutes.
15. 15
    Add sugar, and continue beatin guntil mixture is light and fluffy, about 3 minutes.
16. 16
    Pour in caramel scaue and salt, and beat until just combined.
17. 17
    Scoop mixture into a pastry bag, fitted with a large round tip.
18. 18
    Transfer cakes to baking sheets, and pipe Caramel Icing over top of each layer.
19. 19
    Freeze until icing is ifrm, about 1 hour.
20. 20
    Stack layers and allow cake to return to room temperature; drizzle caramel sauce over top of cake, allowing it to drip down the sides.
21. 21
    Serve.