Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

In a large saucepan, combine the sliced apples, brown sugar, cinnamon, cloves, and lemon juice.

Cook over medium heat, stirring occasionally, until the apples are tender and the mixture is bubbly, about 10-15 minutes.

Remove from heat and let cool slightly.

In a mixing bowl, beat together the softened cream cheese and butter until smooth.

Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.

Place one cake layer on a serving plate and spread a layer of spiced apple filling on top.

Add a second cake layer and repeat the process with more apple filling.

Top with the final cake layer and frost the top and sides of the cake with the cream cheese frosting.

Decorate with additional apple slices or a sprinkle of cinnamon if desired.