Applesauce Spice Cake

This moist, homemade applesauce spice cake is filled with cozy fall spices and topped with a rich brown butter cream cheese frosting. It makes the perfect holiday dessert!

Prep Time 20

Cook Time 30

Resting Time 1

Total Time 1 50

Servings or more servings

Author Heather

Ingredients

Cake

2 ½ cups (300 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ¾ cups (373 g) light brown sugar
1 cup (198 g) vegetable oil
1 cup (255 g) unsweetened applesauce
4 large eggs room temperature
1 teaspoon vanilla extract

Frosting

½ cup (113 g) unsalted butter room temperature
8 ounces (227 g) block-style cream cheese room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 ½ cups (400 g) confectioner's sugar

Instructions

Cake

Preheat oven to 350℉ and lightly grease a 9x13 baking pan. Set aside.
In a bowl, add dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to remove clumps and set aside.
In a separate bowl, add wet ingredients: brown sugar, oil, eggs, applesauce, and vanilla extract. Stir until incorporated.
Add dry ingredients to wet ingredients and stir until just incorporated (do not overmix). Pour cake batter into prepared 9x13 baking pan and bake for about 28 to 34 minutes, or until cake pops back when gently pressed in the center (if an indent is left by your finger, the cake needs more time).
Allow cake to cool completely to room temperature before frosting or slicing.

Frosting

In a large saucepan over medium heat, melt butter and stir frequently. Butter will begin to foam and boil. After about 4 to 5 minutes you will see brown flecks appear in the bottom of the pan. Continue to stir until butter is golden and flecks are a medium brown color. Watch closely, butter will brown quickly. The entire process takes about 5 to 7 minutes.
Remove butter from heat and pour butter into a bowl. Refrigerate for about 15-25 minutes, or until butter is just solidified. You're looking for a room temperature or slightly cooler, just solid butter.
In a large bowl, add room temperature cream cheese and solidified brown butter. Using a hand mixer or stand mixer, beat until creamy and smooth. Add vanilla, salt, and confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for about 2-3 minutes, or until light and fluffy.
Spread frosting in an even layer onto cooled cake. Optionally, top with chopped walnuts or pecans.

Notes

Frosting: The brown butter frosting recipe makes a thick layer of frosting for your 9x13 sheet cake (as pictured). If you prefer less frosting, feel free to cut the frosting recipe in half.
Leftovers: Leftover cake will keep in the refrigerator for up to 5 days.
Refrigerating: Cream cheese frosting needs to be refrigerated if it sits out for more than 2 hours. Store frosted baked goods in the refrigerator in a tightly sealed container. Bring to room temperature for 1 hour before serving.
Freezing: Cake (whole or slices) can be frozen for up to 3 months. To thaw cake, transfer to the refrigerator to thaw overnight or place on the counter top for 2 to 3 hours.

Nutrition