Preheat oven to 350°F. Prepare three 8 inch cake pans with parchment paper on the bottom and prepare the sides with a non stick baking spray. 

Add the butter, both sugars, oil, and vanilla extract to a large mixer bowl on medium high speed and mix together about 4-5 minutes until light, fluffy and well combined.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

While cake continues to mix, add flour, baking powder, salt, cinnamon and allspice to a bowl and whisk together to combine.  

Slow mixer down to lowest speed and slowly add dry ingredients to batter.

Next pour in apple cider and milk and mix on low speed until silky batter is just combined.  

Once ready, carefully divide batter into three cake pans making sure they are even. Bake for 22-25 minutes or until a toothpick inserted into the centers comes out clean.

Allow to cool for 10 minutes then flip to remove from pan onto cooling racks. Allow cake layers to come to room temperature.

In a medium sized light colored pan, melt butter over medium heat and occasionally stir. 

Allow butter to brown until tiny brown specks appear and a nutty aroma develops (this is after about 6 or 7 minutes following a foaming period). Once butter has browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.

Once butter is solid, add butter and cream cheese to bowl of your mixer and mix on medium speed until combined. 

Next turn the mixer down to low and slowly add confectioner’s sugar and salt in small portions until all is added then turn the speed to medium high to combine.

Frost completely cooled cake layers and serve.