Instructions:
Preheat the oven to 350 degrees F. Grease and flour three 8-inch round cake pans.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the chopped apples.
Divide the batter evenly among the prepared pans. Tap the pans gently on the counter to release any air bubbles.
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the icing, combine the caramel sauce, confectioners’ sugar, butter, cream, and vanilla extract in a medium mixing bowl. Beat until smooth.
Place one cake layer on a serving platter or cake stand. Spread a generous amount of icing over the top. Repeat with the remaining layers.
Spread the remaining icing over the top and sides of the cake.
Serve and enjoy!
