Combine all ingredients in mixing bowl. Mix on low speed just until combined. Increase speed to high and mix for 2 minutes.
Divide batter evenly between two greased 8- or 9-inch pans, or three greased 6-inch pans.
Bake at 350 degrees F for 20-28 minutes, depending on size of pans.
Cool on wire racks for 5 minutes. Remove from pans and cool completely.
Frosting
Melt butter in a medium saucepan over medium-low heat. Continue cooking until butter boils and begins to brown. Once solids have lightly browned and liquid is golden in color, remove from heat and transfer to a heat-proof bowl.
Let cool slightly before adding white chocolate chips. Butter should be warm enough to melt the chocolate, but not so hot it will burn. If butter has cooled to far, microwave in 30 second bursts until chocolate is melted.
Cool mixture in the refrigerator until solidified. Remove from refrigerator and bring back to cool room temperature.
Place in large mixing bowl and beat at medium speed with whisk attachment until light and fluffy, about 2 minutes.
Fill and frost cake.
Recipe Notes
Use apple cider instead of water in the cake mix for even more apple flavor.
Add chopped, toasted pecans on top or in the middle frosting layers.
Drizzle the top with caramel or melted cookie butter.
