Preheat your oven to 350°F (175°C) and grease four 8-inch round cake pans.

In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

In a large mixing bowl, cream together butter, oil, applesauce, and sugar until smooth. Add eggs and vanilla, blending well.

Gradually mix the dry ingredients into the wet ingredients, alternating with milk until combined.

Fold in chopped apples gently to avoid over-mixing.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 20-25 minutes, checking for doneness with a toothpick.

Cool the cakes in pans for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare the buttercream by beating together butter, vanilla, caramel sauce, and cinnamon until fluffy.

Gradually add powdered sugar, mixing until smooth and combined.

Level the tops of the cooled cakes and stack them with buttercream between layers.

Apply a crumb coat of buttercream over the cake, then chill it for 15 minutes.

Frost the entire cake with remaining buttercream for a smooth finish.

Optional: Drizzle caramel sauce and add fresh apple slices for garnish.

Slice and serve the cake to enjoy with loved ones.