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Applesauce Spice Cake Recipe

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★★★★★

4.9 from 64 reviews

This Applesauce Spice Cake is a moist, warmly spiced dessert perfect for cozy gatherings. Featuring a blend of cinnamon, ginger, nutmeg, and cloves, this cake balances the natural sweetness of applesauce with cream cheese frosting for a delightful finish. The cake layers are tender and flavorful, complemented by a smooth, creamy frosting that enhances every bite.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves

Wet Ingredients

  • 1 ½ cups light brown sugar (packed)
  • ½ cup granulated sugar
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (full fat)

Frosting Ingredients

  • 8 ounces cream cheese (softened)
  • ½ cup unsalted butter (4 oz, room temperature)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Pans: Preheat your oven to 350ºF. Spray two 8-inch round cake pans thoroughly with non-stick cooking spray. Cut two circles of parchment paper to fit the bottoms of the pans and place them inside. Set aside this preparation for later use.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, ground ginger, ground nutmeg, salt, and ground cloves until fully combined. Set this bowl aside for the moment.
  3. Combine Wet Ingredients: In a large bowl, beat together the light brown sugar, granulated sugar, vegetable oil, eggs, unsweetened applesauce, and vanilla extract until just mixed, approximately one minute. Avoid overmixing to maintain a tender crumb.
  4. Incorporate Dry and Wet Mixtures: Add half of the dry ingredients to the wet mixture and beat gently just until combined. Then add the buttermilk in its entirety and mix again until fully combined. Finally, add the remaining dry ingredients and mix until just incorporated, taking care not to overmix the batter.
  5. Bake the Cake: Pour the batter evenly into the prepared cake pans, using a food scale if available to ensure equal amounts for even baking. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean without raw batter clinging to it.
  6. Cool the Cakes: Allow the cakes to cool in the pans on top of the stove for 20 minutes. Then gently loosen the edges with a table knife if needed, remove from pans, and transfer to a wire rack to cool completely before frosting.
  7. Make the Frosting: In a large bowl, beat the softened cream cheese until smooth. Add the unsalted butter and vanilla extract, beating until a smooth mixture forms. Gradually beat in the powdered sugar, continuing to mix for about two minutes until the frosting is light and fluffy.
  8. Level the Cakes: Using a serrated knife, carefully slice off the domed tops of the cooled cake layers to create two flat surfaces for stacking, ensuring stability and even frosting.
  9. Assemble the Cake – Layer One: Place one flat cake layer on a cake plate or cake board. Spread a thin layer of frosting on top to act as a binder for the second layer. This layer does not need to be thick; it is just to secure the layers.
  10. Assemble the Cake – Layer Two: Place the second cake layer on top of the first with its bottom side facing up to provide a smooth top finish.
  11. Apply Crumb Coat: Use an angled icing spatula to evenly spread a thin layer of frosting over the entire cake, sealing in crumbs. Chill the cake in the freezer for about 10 minutes to allow this crumb coat to set before the final frosting layer.
  12. Finish Frosting: Remove the cake from the freezer and apply a thicker, final layer of frosting all over the sides and top, smoothing it with a cake scraper for a polished look. Optionally, use a piping bag fitted with a star tip to decorate with frosting dollops along the edges of the cake.

Notes

  • Use parchment paper in the cake pans to prevent sticking and ensure easy removal.
  • Be careful not to overmix the batter to keep the cake light and tender.
  • Use a food scale for even batter distribution in pans to help ensure even baking.
  • Allow cakes to cool completely before frosting to prevent melting the frosting.
  • Chilling the cake with a crumb coat helps achieve a clean final appearance.
  • The frosting can be stored refrigerated for up to 3 days; bring to room temperature and re-whip before using.

Keywords: Applesauce cake, spice cake, cream cheese frosting, autumn dessert, homemade cake, cinnamon cake

Find it online: https://cheflenacooks.com/applesauce-spice-cake-recipe/