1-First, preheat your oven to 325 degrees F and prepare three 8-inch round cake pans by greasing them, lining the bottoms with parchment paper, greasing that too, and then flouring the pans while tapping out any excess. In a large bowl, sift together 4 cups (482 g) all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground allspice, and 1 teaspoon ground cloves to ensure even mixing. Using an electric mixer on medium speed, beat 1½ cups (340 g) unsalted butter until it’s creamy, which takes about 4 minutes, then add 2½ cups (496 g) granulated sugar and beat until light and fluffy, around 3 minutes more.

2-Next, add 2 eggs to the butter mixture and beat until combined, creating a smooth base for your batter. On low speed, alternate adding the flour mixture and 4 cups (904 ml) unsweetened applesauce in three parts, starting and ending with the flour to keep the texture just right. Scrape down the sides and bottom of the bowl, then mix on low for another 30 seconds before dividing the batter evenly among the prepared pans and smoothing the tops.

3-Bake the cakes for 45 to 55 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. Let the pans cool for 20 minutes on a wire rack, then turn the cakes out, remove the parchment, and let them cool completely. For the salted caramel buttercream, in a medium heavy-bottomed saucepan, whisk together 1½ cups (298 g) granulated sugar and ⅓ cup (40 g) all-purpose flour, then add 1½ cups (340 ml) whole milk and ⅓ cup (76 ml) heavy cream.

4-Cook over medium heat, whisking occasionally, until it boils and thickens, about 10 to 15 minutes, then transfer to a standing mixer and beat on high speed until cool, roughly 5 minutes. On low speed, add 1½ cups (340 g) unsalted butter and 1 teaspoon vanilla extract, mixing until incorporated, then increase to medium-high and beat until fluffy. Finally, mix in ⅓ cup (109 ml) salted caramel sauce until combined; if it’s too soft, chill and re-beat it.

5-To assemble, trim the tops of the cake layers if needed, place one on a platter, spread 1¼ cups of frosting on top, add the second layer with another 1¼ cups, then the third. Spread a thin layer over the sides and top, refrigerate for 15 minutes, frost the rest, drizzle with extra salted caramel sauce, and sprinkle with chopped peanuts. Refrigerate for at least 15 minutes before serving, and don’t forget adaptations like vegan substitutes for a personalized touch.