1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line the bottoms with parchment paper for easy release.
2. Combine Dry Ingredients:
In a medium bowl, sift together the cake flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Sifting ensures the spices are evenly distributed and removes any lumps. Set aside.
3. Cream Butter and Sugar:
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the softened butter on medium speed until smooth. Gradually sprinkle in the granulated sugar and beat on high until the mixture is light, pale, and fluffy, about 2-3 minutes.
4. Add Oil, Egg, and Vanilla:
With the mixer running, slowly drizzle in the oil and beat for another minute until well incorporated. Switch to the paddle attachment if using a stand mixer. Add the egg and vanilla extract, mixing until just combined and scraping down the bowl as needed.
5. Combine Wet and Dry:
Add the sifted dry ingredients to the butter mixture all at once. Mix on low speed just until the flour is incorporated—be careful not to overmix. The batter will be thick.
6. Add Applesauce:
Finally, add the unsweetened applesauce and mix on low until the batter is smooth and combined. The batter will become thinner and more fluid.
7. Bake the Cake Layers:
Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should feel firm to the touch in the center.
8. Cool the Cakes:
Let the cakes cool in their pans on a wire rack for 15 minutes. Then, turn them out onto the rack, remove the parchment paper, and let them cool completely to room temperature. For easier frosting, you can wrap the cooled layers in plastic wrap and freeze for about an hour.
9. Make the Cream Cheese Frosting:
In a large bowl (or stand mixer with the whisk attachment), beat the softened butter on low speed until smooth. Add the softened cream cheese in chunks and continue beating on low until the mixture is completely smooth and combined, with no lumps. Add the orange extract and salt. Gradually add the sifted powdered sugar, one cup at a time, mixing on low until fully incorporated. Once all the sugar is added, increase the speed to medium and beat for another minute until the frosting is light and fluffy.
10. Assemble and Decorate:
If the cake layers have domes, use a serrated knife to level them. Place one cake layer on your serving plate. Spread a generous layer of frosting on top. Place the second layer on top and apply a thin crumb coat of frosting all over the cake. Refrigerate for 15-20 minutes to set the crumb coat. Then, apply the final layer of frosting, smoothing it with an offset spatula.
11. Add Final Touches:
If desired, warm a little caramel sauce slightly (it should be fluid but not hot) and use a spoon or a squeeze bottle to create drips around the top edge of the cake.
