Instructions

1. First, make the cake. Preheat the oven to 350°F. Line a 8 x 8-inch square baking pan with parchment paper on all sides. Set aside.
2. In a stand mixer fitted with the whisk attachment, beat the butter, oil and brown sugar on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until the mixture is light and fluffy about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs and vanilla. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the bowl as needed.
4. Add the apple sauce and buttermilk and mix to combine.
5. Add the flour, cinnamon, ginger, nutmeg, cardamom, cloves, baking powder, baking soda, and salt. Mix on low speed until the dry ingredients are incorporated. It’s okay if the batter still has a few lumps in it–you don’t want to overmix.
6. Transfer the cake batter to the prepared pan and bake until the cake has risen, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out clean, 30 to 35 minutes. Place the cake pan on a cooling rack and allow it to cool completely.
7. Once the cakes have cooled, make the frosting. In a stand mixer fitted with a paddle attachment, cream the butter and cream cheese on low speed for 30 seconds. Add in the powdered sugar, vanilla, cinnamon, and salt. Beat on medium speed, scraping down the sides and bottom of the bowl as needed, until the frosting is fluffy, about 1 minute.
8. Frost the top of the cooled cake with the frosting, spreading it all the way to the edges. Drizzle spoonfuls of caramel over the cake and use a butterknife to swirl the caramel and frosting together a few times to make big ribbons of caramel. Slice and serve!