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