1-First Step: Prep and mise en place Preheat the oven to 300°F (135°C). Grease and flour three 8-inch round cake pans, or line them with parchment rounds for easy removal. Gather all measured ingredients and have a medium bowl and a large mixing bowl ready. Grate and peel apples so they are ready to fold into the batter.

2-Second Step: Combine dry ingredients In a medium bowl, whisk together 3 cups all-purpose flour, 1 tablespoon apple pie spice, 1 1/2 teaspoons baking soda, and 1/4 teaspoon salt. This ensures even distribution of leavening and spice.

3-Third Step: Cream butter and sugar In a large bowl or stand mixer fitted with a paddle, cream 3/4 cup unsalted butter and 2 1/8 cups granulated sugar until light and fluffy. Whip until the butter lightens in color and the mixture is aerated; this helps the cake rise and yields a tender crumb.

4-Fourth Step: Add eggs and wet flavorings Beat in 3 large eggs, one at a time, scraping the bowl between additions. Mix in 2 teaspoons vanilla extract, 1/2 cup sour cream, and 4 oz applesauce (unsweetened preferred). These ingredients add moisture and a rounded apple flavor.

5-Fifth Step: Alternate dry ingredients and milk With the mixer on low, alternately add the flour mixture and 1 cup whole milk, beginning and ending with the flour. Mix until just combined to avoid overworking gluten. Remember: do not substitute plant-based milk; use whole or 2% milk for best texture.

6-Sixth Step: Fold in apples and portion batter Gently fold in 1 cup peeled and shredded apples. Divide the batter evenly between the three prepared pans. Use a kitchen scale or eyeball for even layers so the cake stacks neatly.

7-Seventh Step: Bake Bake at 300°F (135°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Oven times vary, so start checking at 30 minutes. The lower temperature helps the cake bake evenly without browning too fast on the edges.

8-Eighth Step: Cool completely Let layers cool in the pans for 10-15 minutes, then invert onto wire racks to cool completely. Frosting a warm cake will cause the frosting to melt and slide, so patience here pays off.

9-Ninth Step: Make the caramel frosting In a medium saucepan, melt 1 cup unsalted butter over medium heat. Add 1 1/2 cups light brown sugar and 1/3 cup heavy cream, whisking constantly until the sugar dissolves. Bring to a gentle boil and let bubble for 2 minutes while whisking. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt. Let cool completely; a warm caramel will be too loose for frosting.

10-Tenth Step: Finish the frosting Transfer the cooled caramel mixture to a mixer bowl. Gradually add 4 to 5 cups powdered sugar and beat until creamy, pausing to adjust with more powdered sugar if too thin or a splash of heavy cream if too thick. Scrape the bowl and taste, adjusting seasonings for balance.

11-Final Step: Assemble and decorate Place one cake layer on your serving plate and spread 1 to 2 cups of frosting evenly over the top. Repeat with the second layer, press gently to adhere, then add the top layer and frost the outside of the cake. Decorate with optional caramel apples or chopped pecans or walnuts. Chill briefly to set the frosting if needed, then slice and serve.