Step 1

IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe)

Step 2

Preheat oven to 350 F (177 C)

Step 3

Peel the apples and core them using an apple corer or a knife.

Step 4

Cut the apples into 1/4 inch pieces and place into a bowl.

Step 5

Squeeze 1/2 a lemon over the apples to prevent browning. Set aside

Step 6

Sift together flour, baking soda, salt, ginger, nutmeg, cinnamon and cloves. Set aside.

Step 7

Add butter to a stand mixer with the paddle attachment and cream until smooth.

Step 8

Add sugar and oil to the butter and cream on medium until the mixture is white and fluffy.

Step 9

Add egg and vanilla to the butter mixture and mix until combined.

Step 10

While mixing on medium, add in dry ingredients in thirds and mix until combined

Step 11

Fold in applesauce and chopped apples until combined

Step 12

Grease three, 8 inch pans with cake goop or another type of pan release.

Step 13

Bake layers at 350 for 30 minutes, or until a toothpick comes out clean. Layers will be thin.

Step 14

Let cake rest in the pan until it's cool enough to touch, then flip out onto a wire rack.

Step 15

Make sure to cool completely before stacking. (Wrap in plastic wrap and place in fridge or freezer to speed up the cooling process.)

Step 16

Place softened butter in the bowl of your stand mixer with the whisk attachment and mix until smooth.

Step 17

Add in your cream cheese and mix until smooth

Step 18

Add in your browned butter and mix until smooth and creamy

Step 19

Add in your powdered sugar one cup at a time while mixing on low until all the powdered sugar is added. Do not over-mix.

Step 20

Add in your salt and vanilla until combined.

Step 21

Place sugar and water in a medium-sized pot. Cover with the lid and bring to a boil on medium-high heat.

Step 22

Remove lid and place a candy thermometer in the pot. Continue cooking the sugar until thermometer reads 350º (hard crack stage) or it's a deep golden brown color. Do not stir.

Step 23

Remove the sugar from heat and slowly whisk in butter. Be careful, it will bubble up.

Step 24

Whisk in cream and salt.

Step 25

Let caramel cool completely before using it for the drip