Make the Gingerbread Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter, oil, and brown sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the molasses and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cinnamon Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter until smooth.
2. Add the powdered sugar, cinnamon, and vanilla extract. Beat until fluffy.
3. If needed, add heavy cream, one tablespoon at a time, until you reach a spreadable consistency.

Make the Caramel Drizzle

1. In a small saucepan over medium heat, melt the sugar, stirring occasionally, until it turns a deep amber color.
2. Carefully whisk in the butter, followed by the heavy cream and salt. Stir until smooth. Remove from heat and let cool slightly.

Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of cinnamon cream cheese frosting over the top.
2. Place the second cake layer on top and frost the entire cake.
3. Drizzle the caramel sauce over the cake, allowing it to drip down the sides.
4. Let the cake sit for 10–15 minutes before slicing to allow the caramel to set.