Preheat your oven to 325. With cooking spray, spray 3 8 inch or 4 6 inch round cake pans, line with parchment paper, spray again. Set aside.

In a small bowl, mix the brown sugar and the cinnamon. Set aside

In a medium size bowl, whisk the flour, baking soda, baking powder, nutmeg, cinnamon, and salt. Set aside.

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter, oil and sugar on high until light and fluffy, about 5 minutes. Scrape down the sides of the bowl.

Beat each egg one at a time and scrape down the sides after each addition.

Turn the mixer off and add half the flour mixture and half of the applesauce and mix just until incorporated. Add the rest of flour and the apple sauce. Mix on low until incorporated. Don’t over mix.

Pour about 10 oz. of the batter in each 8-inch pan or 8 ounces in each 6-inch pans. Divide the cinnamon and brown sugar mixture between the cake batter, I did 3 spoonfuls in each one. sprinkling evenly over the batter. Top with the remaining batter (about 10 oz. more per 8-inch pan or 8 oz in each 6-inch pan). I used a small offset spatula to help me evenly distribute the batter on the top.

Bake for 30-33 minutes or until a toothpick inserted comes out with a few to no crumbs. After they are done baking, let them cool in the pan for 15-20 minutes, and then transfer them to a wire wrack and let them come to room temperature. Once at room temperature, wrap them in saran wrap and freeze, or place in the fridge until ready to use. They will store in the fridge for up to 4 days, and in the freezer for up to 6 months.

Heat the cream in the microwave for 1 minute in a microwave safe bowl.

Mix sugar, water and corn syrup in a small saucepan on medium heat. This is the part when you do not want to stir. Let it cook until the mixture becomes caramelized and looks golden brown. This takes a few minutes (anywhere from 4-7), but once it starts turning color, it happens fast, so keep an eye on it.

Turn off the heat on the sugar mixture and add the cream, being careful that it doesn’t burn you. Mix the caramel mixture until evenly combined.

Pour mixture into a heat proof bowl. Add the vanilla, salt, and butter and let it sit until the butter melts, then stir.

Let it cool down to room temp.

In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.

With the mixer on the lowest speed, add the powdered sugar, cream and salt. Once combined, beat on high for 2 minutes. With a rubber spatula, scrape down the sides and beat for 2 more minutes.

Set aside 1 ½ cups for the filling.

Add the caramel and beat on high for one more minute. With a rubber spatula or a wooden spoon, beat out the air pockets.

For the cinnamon chip ganache

In a microwave safe bowl or over the stove, heat the cream until simmering. Pour the cream over the cinnamon chips and stir until the chips are melted and the mixture is smooth and silky.

Let the mixture cool slightly before using. It will thicken up during this time.

Level the cakes if needed, place a small dollop of frosting on a cake board, and place one cake layer top side up in the middle of the cake board.

With a piping bag, pipe a small ring around the edges of the cake. Level the cakes if needed. Place a small dollop of frosting on a cake board, and place one cake layer top side up in the middle of the cake board.

With a piping bag, pipe a small ring around the edges of the cake.

Place about ⅓ cup of apple butter filling on the cake, followed by a drizzle of caramel, and cinnamon ganache.

Place another one of the cake layers top side down and repeat step two by adding a rim of buttercream and then the apple butter filling.

Add the last layer of cake, top side down.

Apply a thin layer (crumb coat) of the caramel buttercream around the cake, and freeze for 15 minutes.

Finish frosting the rest of the cake with the left over buttercream, I topped mine with caramel and the ganache. Serve at room temperature.