Preheat your oven to 350°F (175°C), spray three 8-inch round cake pans with non-stick spray, and line the bottoms with parchment paper.

Peel and shred 2 cups of fresh apples and set aside.

In a large bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk to combine.

Beat ½ cup butter, ¼ cup oil, ¾ cup white sugar, and ¾ cup brown sugar until light and fluffy (4-5 minutes).

Mix in 1 cup sour cream and 2 teaspoons vanilla until combined. Add 3 eggs one at a time.

Fold in shredded apples and ½ cup buttermilk, alternating with the dry mix.

Divide the batter between the pans and bake for 26-30 minutes, cool for 10 minutes before transferring to a wire rack.

Beat together cream cheese, 1 cup powdered sugar, and more vanilla; whip heavy cream to stiff peaks and fold in with ½ cup toffee pieces.

For frosting, mix softened cream cheese, ½ cup butter, powdered sugar, vanilla, salt, and cream until smooth.

Chill cake layers for 20-30 minutes, level if needed, then assemble with layers of filling, frosting, and decorate.