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1️⃣ For the Apple Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans. Add a circle of waxed paper or parchment paper to the bottom of each pan.
In a separate bowl, add the flour, baking powder, baking soda, salt, and apple pie spice. Whisk at least 30 seconds to blend. Set aside.
In the bowl of your mixer, mix the butter until smooth. Add the sugar and mix at medium speed for 3 to 5 minutes or until light and fluffy. Add the oil and vanilla and mix until blended.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the buttermilk alternately, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet). Mix until just combined. Fold in the grated ap
Pour into prepared pans, smoothing tops with the back of a spoon. Bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs. Let cool for 10 minutes, then turn out of pans.
2️⃣ For the Caramel Sauce:
Using a medium-sized saucep melt the butter over medium heat.
Add the brown sugar and remaining ingredients. Stir to blend, keeping the mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low. Cover the pot and simmer for 5 to 6 minutes. Remove from heat. Pour into a heatproof bowl and let cool. The caramel will thicken as it cools. Refrigerate to speed up the cooling process.
3️⃣ For the Cinnamon Cream Cheese Frosting:
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until softened and smooth.
Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
Add the vanilla. Gradually add the powdered sugar and cinnamon, beating on low speed until blended. Increase mixing speed and beat until fluffy. If the frosting becomes too soft, refrigerate briefly to firm it up.
4️⃣ Assembling the Cake:
Place the first apple cake layer on a cake plate or cake stand. Using a piping bag, pipe a dam/ring of frosting around the edge of the cake. Spread the cake layer with a thin layer of caramel sauce and sprinkle with desired amount of toffee bits. Pipe a spiral of frosting on top of the caramel sauce.
Repeat these steps for the second cake layer, and top with the final cake layer. Frost as usual with cinnamon cream cheese frosting.
Chill the cake for about 15-20 minutes after crumb coating. Add a caramel drip around the sides using a piping bag and pipe spirals of caramel on top. Add a border of shells and rosettes, and sprinkle with toffee bits.
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