In a large saucepan over medium heat add the sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.

Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).

Once the mixture has become amber in color (360°F (182°C) on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.

Next, slowly drizzle in the heavy cream (it will bubble rapidly again), while whisking. Then add the vanilla and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, then set aside to cool to room temperature – about 4 hours.

Preheat oven to 350°F, and prepare three 6” cake pans with cooking spray and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ground ginger, and allspice, then whisk together to combine.

In a stand mixer fitted with paddle attachment, add eggs, sugar, molasses, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.

On low, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream in between. Beat only until the batter becomes smooth. Add the batter to the prepared pans, then bake in the oven for around 40-50 minutes, or until a toothpick comes out clean. Allow cakes to cool completely before frosting.

In a stand mixer, fitted with the whip attachment, beat together the butter and cream cheese at medium-high speed for about 2 minutes. Scrape the sides of the bowl, then add in the confectioners sugar in small additions, beating on low between each addition, scraping at the sides between. After all the sugar has been added, add in the vanilla, salt, and heavy cream, and beat on low to combine. Turn stand mixer to medium-high speed and beat for 2-3 minutes. The frosting should look creamy and light, and should be very easy to work with.

Level off each of the cake layers to remove any doming from the cakes.

Place one cake layer onto your serving plate or onto a cardboard cake circle. Spread an even layer of frosting, about ½” – 1" thick, across the top of the layer.

Add the second layer on top, then repeat step 2.

Add the final layer onto the cake, then frost the outside and top with the remaining frosting. Pour the salted caramel over top. Decorate the top with gingerbread cookies and caramel corn.