• Preheat your oven to 350F and prepare 2 (8 inch) cake pans by gently rubbing with shortening and dust with flour and set aside.
• In the bowl of a stand mixer, cream the butter and brown sugar until light and fluffy.
• Add the eggs one at a time and mix completely between each addition. Add the vanilla and mix until just combined.
• Add the flour, baking powder, salt, cinnamon, nutmeg, and cloves and mix until evenly distributed.
• Last, add in the apple cider and mix until well combined and smooth.
• Divide evenly between the prepared pans and tap gently on the counter to remove any air bubbles.
• Bake for 20-25 minutes or until a skewer inserted comes out clean.
• Allow the cake to cool for 10-15 minutes and flip out onto a wire rack to cool completely.

Frosting:

• In the bowl of a stand mixer equipped with a paddle attachment, add the butter and cream on high speed for 2-3 minutes until light and fluffy.
• Add the brown sugar and mix for an additional 1-2 minutes.
• Add the vanilla, powdered sugar, and cinnamon and mix slowly until all the sugar is combined.
• Last, add in the heavy cream and mix on high speed for 2-3 minutes or until you get a “whipped” consistency.

Assembly:

• Place one layer of cake on a cake stand or serving plate. Top with about 1 cup of frosting and smooth evenly.
• Place the second layer of cake on top and use the remaining frosting to cover the entire outside of the cake.
• Pipe some swirls on top if desired and top with fresh apple slices (or take the extra time to go nuts and do little apple shaped hearts LOL)
• ENJOY!