Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Line the bottoms with parchment circles. Spray again.
Peel the apples. Shred the apples using the largest holes in the grater. The apples will brown, but this is normal. Set aside.
2 cups Shredded apples
Mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. Using a mixer, beat the butter, oil, sugar, and brown sugar. Mix on high for 2 minutes. It will be light and fluffy.
3 ⅓ cups All-purpose flour, 2 ¼ teaspoon Baking soda, 1 teaspoon Salt, 3 teaspoon Ground cinnamon, ½ teaspoon Ground nutmeg, ½ teaspoon Ground ginger, 1 cup Unsalted butter, ⅓ cup Oil, 1 ¼ cup White granulated sugar, ¾ cup Brown sugar
Mix in sour cream and vanilla. Mix until combined. Add in eggs one at a time. Scrape the bowl and mix on medium for 1 minute. It will be very fluffy.
¼ cup Sour cream, 2 teaspoon Pure vanilla extract, 4 Large eggs
Wring out the apples to get rid of the juice. Mix with the buttermilk. Mix ⅓rd of the dry ingredients and half of the buttermilk. Then, mix in another ⅓rd of the dry ingredients and the rest of the buttermilk. Mix in the rest of the dry ingredients.
½ cup Buttermilk
Pour batter evenly in the cake pans. Bake for 26-30 minutes. The cake is done baking when a toothpick inserted comes out clean. The cake will be very brown from the apples. That is normal.
Let the cakes sit in the pan for 10 minutes. Then, transfer to a cooling rack and cool completely.