Antique Caramel Cake

INGREDIENTS

For the Caramel Cake:

4 oz

unsalted butter, softened, cut into ½-inch cubes

1 1/4 cups

granulated sugar

1/2 cup

firmly packed light brown sugar

large eggs

2 cups

all-purpose flour, sifted

1 cup

well-shaken buttermilk

1 tsp

baking soda

Tb white vinegar

For the Caramel Frosting:

1/2 cup

firmly packed dark brown sugar

5 oz

unsalted butter, at room temperature, cut into ½-inch cubes, divided

1/3 cup

heavy cream

8 oz

cream cheese, softened

1/4 tsp

salt

2 cups

confectioners' sugar, sifted

For the Assembly:

caramel sauce