Preheat the oven to 180C/350F. Grease and line 2 8-inch cake pans with parchment paper and set aside.
In a large mixing bowl, combine your flour, salt, baking powder, baking soda, and cinnamon, and mix well. In a separate bowl, whisk together the rest of your ingredients until smooth. Let sit for 5 minutes.
Gently fold through your dry ingredients into the wet, until just combined. Transfer the cake batter amongst the two cake pans. Bake for 25 minutes, or until a skewer comes out clean.
Remove the cakes from the oven and allow to cool in the pans for 30 minutes, before carefully transferring to a wire rack to cool completely.
Once cool, frost the cake. Spread half the vanilla frosting on a cake, covered with the caramel. Place the second cake on top and cover with the remaining frosting. Refrigerate for 30 minutes, for the frosting between the cake to firm up.
* If you use gluten free flour, be sure it is a baking blend, using xanthan gum. ** If you use sugar free subs, use either monk fruit sweetener or erythritol. TO STORE: Cake should always be stored in the refrigerator, covered. Be sure to let the cake sit for 30 minutes before serving. TO FREEZE: Store the cake in the freezer, in a sealable container, for up to 6 months.