Spice Cake

1. Preheat the oven to 350°F and prepare three 6″ cake pans by spraying with non-stick cooking spray and lining the bottom with a round sheet of parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and all of the spices.
3. In a separate large bowl, use a hand mixer to beat the brown sugar, oil and applesauce together until combined.  Add in the eggs, one at a time, followed by the vanilla extract.
4. Add half of the dry ingredients to the wet and mix together.  Then add in the buttermilk, followed by the remaining dry ingredients.  Scrape down the bottom and sides of the bowl as needed.
5. Divide the batter evenly between the prepared cake pans.  Bake for 32-40 min.  The cake is done when a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool completely on a wire rack before removing from the pans.  While the cake is baking, begin to make the brown butter.

Brown Butter Frosting

1. Melt the butter in a saucepan over medium heat.  Watch the butter closely as it continues to cook.  It will bubble and foam before turning a dark amber brown color.  Once browned, immediately remove from the heat and transfer to a large measuring cup or bowl.  Allow to cool at room temperature for 30 minutes.  Place into the fridge to chill until it solidifies and is the consistency of softened butter.  You should easily be able to press a knife into it, but the butter should not be greasy looking.  (You can prepare the brown butter the day before.)
2. When the butter is the correct consistency, beat it until smooth and creamy, using a hand mixer or a stand mixer fitted with the paddle attachment.
3. Add in the sifted powdered sugar, about 1 cup at a time, then add in the vanilla and 4 tbsp heavy cream.  Beat for about 1 minute until the frosting if fluffy and smooth.  (If frosting is too thick, add in the remaining tbsp of heavy cream, or more, until the frosting is the right consistency.)

Assembly

1. When the cakes are completely cool, level off the rounded tops of each layer so they are flat.
2. Place the first cake layer on a cake board or serving plate.  Spread on 1/2 cup of frosting, then place a second cake layer on top.  Repeat with a layer of frosting before adding the final cake layer. 
3. Once stacked and filled, lightly crumb coat the cake by applying a thin layer of frosting around the top and sides of the cake.  Chill the cake in the fridge for 20-30 minutes to set the crumb coat.
4. Once chilled, cover the cake with the remaining frosting.  Decorate the cake as desired.
5. Store the frosted cake in the fridge.  Place plastic wrap directly on any cut sides of the cake to keep it from drying out.