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1
Make the apple cake: Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment.
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2
Dust the parchment with flour and knock out the excess flour.
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3
Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl.
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4
Set aside.
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5
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 4 minutes.
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6
Add the sugar and beat until light and fluffy, about 3 minutes.
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7
Add the egg and beat until combined.
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8
Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture.
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9
Scrape down the bowl, then mix on low speed for a few more seconds.
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10
Divide the batter among the prepared pans and smooth the tops.
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11
Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.
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12
Transfer the pans to a wire rack and cool for 20 minutes.
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13
Turn the cakes out onto the rack, remove the parchment, and let cool completely.
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14
Make the caramel buttercream: In a medium, heavy-bottomed saucepan, whisk the sugar and flour together.
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15
Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
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16
Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment.
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17
Beat on high speed until cool.
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18
Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated.
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19
Increase the speed to medium-high and beat until the frosting is light and fluffy.
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20
Add 13 cup of the caramel and continue mixing until combined.
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21
If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency.
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22
If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
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23
Assemble the caramel apple cake: Place one ckae layer on a serving platter.
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24
Trim the top to create a flat surface and evenly spread about 1 1/4 cups frosting on top.
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25
Add the next layer, trim and frost, then add third layer.
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26
Spread a very thin layer of frosting over the top and sides of cake and put in refrigerator for 15 minutes to firm up.
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27
Frost sides and top with remaining frosting.
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28
Drizzle on a few swirls of caramel and refrigerate the finished cake for 15 minutes to firm up before serving.
