Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and grease four 8-inch round cake pans.
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, cream together butter, oil, and sugar until smooth. Mix in applesauce, eggs, and vanilla.
• Gradually combine the dry mixture with the wet mixture, alternating with milk until smooth.
• Fold in the chopped apples gently into the batter.
• Evenly divide the batter among the prepared cake pans and smooth the tops.
• Bake for 20-25 minutes. Check if a toothpick comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack.
• Prepare the caramel buttercream by beating softened butter, vanilla, caramel, and cinnamon until creamy.
• Gradually add powdered sugar, mixing until fluffy and spreadable.
• Level the tops of the cooled cakes as needed.
• Layer the cakes with buttercream in between each layer and on top.
• Spread a thin layer of buttercream over the entire cake for a crumb coat.
• Chill the cake in the freezer for at least 15 minutes to set the crumb coat.
• Frost the entire cake with the remaining buttercream and create desired designs.
• Drizzle extra caramel and add fresh apple slices for decoration.