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

In a bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined.

In another large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then, add in the vanilla extract and mix until fully incorporated.

Gradually alternate adding the dry ingredient mixture and buttermilk to the butter mixture, mixing until just combined. Avoid overmixing to keep the cake tender.

Divide the batter evenly among the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool for about 10 minutes in the pans before carefully turning them out onto wire racks to cool completely.

For the frosting, beat together the softened cream cheese and powdered sugar in a medium bowl until smooth. Then mix in the caramel sauce until well combined.

Once the cake layers are completely cool, frost each layer generously with the cream cheese frosting and drizzle with extra caramel sauce before serving.