For the Salted Caramel Sauce:

1. Heat sugar in a saucepan over medium heat until melted, stirring occasionally.
2. Add butter, stirring until incorporated.
3. Stir in cream, vanilla, and salt until combined.
4. Simmer for 2-3 minutes until thickened, then let cool completely.

For the Spice Cake:

1. Preheat oven to 350°F. Grease and flour 2 8-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
3. Cream butter and sugars until light and fluffy. Add eggs and vanilla, then mix in buttermilk and sour cream.
4. Gradually add dry ingredients, mixing until smooth. Divide batter between pans and bake for 23-26 minutes.
5. Let cakes cool completely on wire racks.

For the Cream Cheese Frosting:

1. Beat butter until fluffy, then mix in cold cream cheese until smooth.
2. Gradually add powdered sugar until creamy and fluffy.

Assembling & Decorating the Cake:

1. Spread frosting between cake layers, adding caramel sauce on top.
2. Apply a thin crumb coat of frosting to the cake, then chill for 20 minutes.
3. Frost cake with remaining frosting and chill for another 20 minutes.
4. Pipe caramel drip around the edges of the cake, then decorate with frosting swirls, cinnamon sticks, and star anise.
5. Now, serve up a slice of this heavenly spice cake and enjoy the taste of fall!