Preparation

• Preheat and Prepare the Pans: Preheat your oven to 350°F (175°C). Grease four 8-inch round cake pans and line the bottoms with parchment paper.
• 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, beginning and ending with the dry.
• Fold in the Apples: Gently fold in the chopped apples using a spatula.
• Bake: Divide the batter between the prepared pans. Bake for 20–25 minutes, or until a toothpick comes out clean. Cool for 10 minutes before transferring to a wire rack.
• 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 buttercream between each layer. Frost the outside with a crumb coat and chill for 15 minutes.
• Final Frosting and Garnish: Apply a final layer of frosting and drizzle caramel sauce over the top, garnishing with apple slices or dried apples.