Preheat Your Oven:

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.

2. Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Cream Butter and Sugars:

In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter until light and fluffy. This step incorporates air for a tender cake texture.

4. Add Wet Ingredients:

Mix in the pumpkin puree until fully combined. Beat in the eggs one at a time, followed by the milk. Ensure the mixture is smooth before proceeding.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to prevent a dense cake.

6. Bake the Cakes:

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Make the Salted Caramel Sauce:

• In a medium saucepan over medium heat, melt the sugar while stirring continuously until it turns golden brown.
• Carefully add the butter and stir until melted.
• Slowly pour in the heavy cream while stirring; the mixture will bubble vigorously.
• Remove from heat and stir in the sea salt. Let the caramel cool and thicken before using.

8. Assemble the Cake:

Once the cakes are completely cooled, spread a layer of salted caramel sauce over one cake layer. Place the second layer on top and frost the entire cake with the remaining caramel sauce. For a decorative touch, drizzle extra caramel over the top and garnish with a sprinkle of sea salt.