Preheat oven to 350F. Grease and line 2 8-inch cake pans.
Cream together butter and sugar for 3 minutes until light and fluffy. Add vanilla and eggs one at a time until full incorporate. Cream for 5 minutes until fluffy and light in color. In a separate bowl, mix dry ingredients. Alternate adding milk and dry ingredients until full combined.
Add batter to cake pans. Bake for 35-40 minutes. Let cool completely.
Frosting and Assembly
Beat butter for 5 minutes until lightened and fluffy. Slowly pour in dulce de leche, continue to beat for another few minutes until mixture is fluffy again. Add in powdered sugar.
Place your first layer of cake on your cake stand, covering with a generous layer of icing. Pipe around the edge of the surface to serve as a barrier for the apple butter. Place around 1 cup of apple butter in the center, smooth.
Place second layer on top and dirty ice the cake. Place in fridge for 30 minutes until frosting is set.
Frost the cake and put back in the fridge for an additional 30 minutes until set. Before serving, microwave around 1 cup of dulce de leche until it runs in a constant ribbon off of your spoon (about 30-45 seconds). Pour over cake and serve immediately.
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