Description

This Applesauce Spice Cake is a moist and flavorful dessert perfect for cozy gatherings. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, and sweetened with light brown sugar and applesauce, it’s a comforting classic. Topped with a smooth and creamy cream cheese frosting, this cake combines tender texture and rich flavor that’s sure to impress.

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

Instructions

Prepare Cake Pans: Preheat the oven to 350ºF. Spray two 8-inch round cake pans with non-stick cooking spray, then cut and place parchment paper circles at the bottom of each pan. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and ground cloves until well combined. Set aside.
Combine Wet Ingredients: In a large bowl, beat together the light brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract just until incorporated, about 1 minute.
Incorporate Dry and Wet Mixtures: Add half of the dry ingredient mixture into the wet ingredients and beat just until mixed. Then add all of the buttermilk and mix until combined. Finally, add the remaining dry ingredients and gently beat until just combined, avoiding overmixing.
Bake the Cakes: Divide the batter evenly between the prepared cake pans (using a scale if available for even distribution). Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean without raw batter.
Cool the Cakes: Let the cakes cool in their pans on the stove for 20 minutes. Run a knife gently around the edges if needed, then remove cakes and place on wire racks to cool completely.
Make the Frosting: In a large bowl, beat the softened cream cheese until smooth. Add unsalted butter and vanilla extract and beat until combined and smooth. Gradually add the powdered sugar, beating continuously for about 2 minutes until frosting is creamy and smooth.
Level the Cakes: Using a serrated knife, trim the rounded tops of the cooled cakes to create flat layers for stacking.
Assemble the Cake: Place one cake layer on your serving plate or cake board. Spread a thin layer of frosting on top to adhere the second layer. Position the second layer upside down on top to have a smooth top surface.
Apply Crumb Coat: Using an angled spatula, apply a thin layer of frosting over the entire cake to seal in crumbs. Chill the cake in the freezer for 10 minutes to set this coat.
Final Frosting: Remove the cake from the freezer and apply a thicker, even layer of frosting on sides and top. Smooth using a cake scraper if desired. Optionally, decorate with frosting dollops using a piping bag fitted with a star tip along the top and bottom edges.

Notes

Using parchment paper in the cake pans prevents sticking and makes removing the cakes easier.
Be careful not to overmix the batter to keep the cake tender and light.
Trimming the tops of the cakes creates flat layers that stack evenly for a professional finish.
The crumb coat helps prevent crumbs in the final layer of frosting, resulting in a clean appearance.
Chilling the cake briefly after the crumb coat helps the frosting set, making it easier to apply the final layer.
This cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor and texture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Applesauce spice cake, spiced cake, cream cheese frosting, fall dessert, moist spice cake, holiday cake