Procedure

• Preheat and prepare the pans: Begin by preheating your oven to 350°F (175°C). Grease four 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
• Mix the dry ingredients: In a large mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• Cream the wet ingredients: In another large bowl, beat together the softened butter, oil, sugar, and applesauce until light and creamy.
• Incorporate the eggs and vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Combine dry and wet mixtures: Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry.
• Fold in the apples: Gently fold in the chopped apples using a spatula.
• Bake: Divide the batter evenly between the prepared pans. Bake for 20–25 minutes or until a toothpick comes out clean.
• Make the buttercream: Beat the softened butter until fluffy. Add vanilla, caramel sauce, and cinnamon, then mix in powdered sugar.
• Assemble the cake: Level each cake layer and spread a thick layer of buttercream between each layer. Frost the outside.
• Final frosting and garnish: Apply a final layer of frosting and drizzle caramel sauce over the top. Garnish with apple slices or dried apples.