Directions

1. In a 3.0-Quart Saucepan from the KitchenAid® Stainless Steel 10-Piece Set, melt sugar over medium high heat. When sugar starts melting, whisk until all the sugar melts. Sugar will clump in whisk but keep whisking. Once all the sugar is melted, stop whisking and let sugar get to a deep amber color. You can swirl the pan to mix. Keep your eye on the caramel, as it will easily burn at this stage. Whisk in the butter and mix until completely melted. Remove pan from heat and gradually add in the heavy cream. Whisk until smooth. Whisk in the sea salt until dissolved (if using). Transfer caramel immediately into a glass jar and let cool completely.
2. Preheat KitchenAid® 30-Inch 5-Element Electric Convection Slide-In Range to 325 degrees F. Butter and flour three 8-inch round cake pans. Line with parchment rounds and grease parchment.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.