Preheat the oven to 350 degrees. Spray 3 9-inch cake pans with baking spray and place a round of parchment paper in the bottom of each.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer, beat the butter on medium speed until light and fluffy. Add in the sugar and beat for 2 more minutes.

Add in the applesauce, buttermilk, eggs and vanilla. Mix until combined.

Slowly add in the flour and mix just until the batter forms and no flour lumps remain.

Divide the mixture evenly between the 3 pans, filling each not more than halfway full.

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

Transfer to a wire rack to cool completely.

Add butter and cream cheese to the bowl of a stand mixer and beat on medium speed for 5 minutes. Add in the cocoa powder and vanilla and mix until combined.

Add in the sugar 1 cup at a time, stopping at 6 cups. Add in the sugar and milk, and mix until combined. If the frosting is not sweet enough for you, add in the remaining 2 cups of powdered sugar. (You may need another tablespoon of milk to reach the right consistency)

Use a serrated knife to shave off the tops of your cakes if they are not flat or even.

Place one cake onto a cake stand and add about a cups worth of frosting to the center. Using an offset spatula, spread the frosting around in an even layer, adding more as needed.

Repeat with the remaining cakes.

Add frosting to the third layer of the cake and spread down the sides, covering the surface of the cake.

Decorate with sprinkles if desired.