Preheat over to 350 degrees. Lightly grease pans and set aside.

Combine all ingredients in stand mixing bowl and beat for 1-2 mins until well combined.

Pour evenly into pans and bake for 20 mins for 3 - 8" rounds or 25 mins for 2 - 9" rounds. Check to be sure a toothpick comes out clean. Let cool in pans 5 mins then turn out onto a wire rack to cool completely.

Place cream cheese, butter and vanilla in a mixing bowl and beat until well combined.

Combine the powdered sugar and corn starch in a medium bowl and whisk to combine. Add to cream cheese mixture slowly (1/2 cup at a time) until all combined.

Combine all ingredients except vanilla in a medium sauce pan over medium - low heat and bring to a boil. Cook for about 5 mins until sauce thickens slightly. Remove from heat and stir in the vanilla and salt.

Allow to cool slightly, then transfer to a small glass dish (I used a small mason jar) and place in the refrigerator until caramel sets. Heat slightly in the microwave when ready to pour over the cake.

If time and space allows, chill your mixing bowl and whisk attachment in the freezer for 20 mins. If not, it will just take longer to whip.

Add cream, sugar and vanilla to a stand mixer bowl. Using the whisk attachment, whip the cream on medium-high speed until stiff peaks for. Store in the refrigerator until ready to use.

Layer cake and cream cheese frosting. Keep frosting layer nice and thick.

To serve, heat the caramel slightly and drizzle over each slice. Top with Whipping Cream.

Enjoy!