Applesauce Cake with Brown Sugar Frosting

a slice of applesauce spice cake on a plate with candied walnuts on the side

5 from 6 votes

Applesauce Cake with Brown Sugar Frosting

Applesauce spice cake has been a fall favorite for hundreds of years. The cake is soft and moist and finished with a lovely brown sugar frosting with hints of caramel.

Prep Time30

Cook Time35

Cooling1

Total Time2 5

Course: Dessert

Cuisine: American

Keyword: applesauce, cake, dessert

Servings:

Calories: 697kcal

Author: Tricia

Ingredients

For the cake batter:

2 ¼ cups all-purpose flour (284g)
1 tablespoon pumpkin spice
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter room temperature (4oz or 113g)
1 cup light brown sugar packed (226g)
1 cup granulated sugar (222g)
2 large eggs room temperature
1 ½ cups unsweetened applesauce (366g)
2 teaspoons vanilla extract

For the frosting:

½ cup unsalted butter (4oz or 113g)
1 cup light brown sugar packed (226g)
½ cup heavy cream (4oz)
¼ teaspoon salt
2 teaspoons vanilla
1 teaspoon pumpkin spice
3 cups powdered sugar (360g)
2 tablespoons heavy cream as needed for desired consistency

For optional filling and garnish:

½ cup prepared apple butter (about 4.5 ounces)
1 cup chopped toasted walnuts or 2 cups cinnamon candied walnuts

Instructions

To prepare the applesauce cake:

Preheat oven to 350°F. Grease two 9-inch round baking pans with baking spray with flour and set aside. (Or grease and flour the pans)
In a medium bowl whisk together the flour, pumpkin spice, baking powder, baking soda and salt. Set aside.
In a large mixing bowl combine the butter and sugars. Using an electric mixer blend on medium speed until lightened and fluffy, about 3 to 5 minutes. Add the eggs and blend on low just until incorporated. Add the applesauce, vanilla and half the flour mixture. Blend on low until incorporated. Add the remaining flour mixture and blend again on low to combine. Scrape down the sides and bottom of the bowl with a spatula and beat on high for 2 minutes.
Divide the batter between the two prepared cake pans. Bake for 28 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to a wire rack. Cool completely before frosting.

To prepare the frosting:

While the cakes are baking and cooling, prepare the frosting base.
Combine the butter, brown sugar, heavy cream and salt in a small saucepan. Warm over medium heat stirring frequently until the mixture comes to a boil. Remove from the heat transfer to a medium mixing bowl and let cool completely. Add the vanilla, pumpkin spice and powdered sugar. Whisk until blended. Add a tablespoon or two of heavy cream as needed for desired consistency.

Assemble the cake:

Place one cake round on a cake stand or platter. Spread 1 cup of frosting over the cake. Spread 1/2 cup (or more) apple butter over the frosting leaving a 1/2-inch border around the edges. Top with the remaining cake round. Spread the remaining frosting over the sides and top of the cake. Garnish with plain or sugared cinnamon walnuts.

Notes

Add raisins or pecans to the cake batter if desired
This cake is rich and sweet so it's best served in small slices.
Refrigerate leftovers for up to 6 days. Let refrigerated cake rest at room temperature for at least 30 to 60 minutes before serving for best flavor and consistency.
Unfrosted layers can be frozen for up to 30 days. Wrap cooled cake rounds in plastic wrap then seal in an airtight container or zipper bag before freezing.

Nutrition