Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Step 4: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 6: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Step 8: To make the salted caramel sauce, combine sugar and water in a medium saucepan over medium heat. Stir until sugar dissolves, then stop stirring. Cook until the syrup turns a rich amber color, swirling the pan gently if needed.
Step 9: Carefully remove from heat and slowly pour in the warm heavy cream while whisking constantly (be very careful, it will bubble vigorously). Stir in the butter and sea salt until smooth. Let cool completely.
Step 10: To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 11: Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy. Beat in the vanilla extract and a pinch of salt.
Step 12: To assemble the spiced caramel cream cake, place one cake layer on your serving plate. Spread a generous layer of cream cheese frosting, then drizzle with some cooled salted caramel sauce.
Step 13: Repeat with the second cake layer. Place the third cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
Step 14: Drizzle the remaining caramel sauce over the top of the cake, allowing it to drip down the sides. Optionally, garnish with a sprinkle of extra sea salt or chopped pecans.
Step 15: Refrigerate the spiced caramel cream cake for at least 30 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator.