1. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and applesauce.

5. Add the dry ingredients in three additions, alternating with the buttermilk, and mix just until combined.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

9. To make the frosting, beat the cream cheese and butter until smooth and creamy.

10. Add the powdered sugar and vanilla extract, then beat until fluffy. Mix in the heavy cream until the frosting is spreadable.

11. Place one cake layer on a serving plate and spread frosting over the top.

12. Add the second layer and frost the top and sides of the cake.

13. Chill slightly for cleaner slices, then serve.