Description
This Applesauce Cake with Cinnamon Cream Cheese Frosting is a moist and flavorful dessert perfect for fall or any time you crave a spiced treat. The cake features warm cinnamon and nutmeg spices combined with applesauce for natural sweetness and moisture, topped with a rich, creamy cinnamon-infused cream cheese frosting.
Ingredients
Scale
For the Applesauce Cake:
- 1 1/2 cups applesauce (unsweetened)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (for desired frosting consistency)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg (if using). Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This creates a creamy base for the cake batter.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition to incorporate air and create a smooth batter. Stir in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with applesauce and milk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing which can cause a dense cake.
- Bake the Cake: Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before frosting.
- Make the Cinnamon Cream Cheese Frosting: In a medium bowl, beat together softened cream cheese and butter until smooth and creamy, about 2-3 minutes.
- Add Powdered Sugar and Flavorings: Gradually beat in powdered sugar, ground cinnamon, and vanilla extract until the frosting becomes smooth and fluffy.
- Adjust Frosting Consistency: If the frosting is too thick to spread easily, add milk one tablespoon at a time until you reach your desired spreading consistency.
- Frost the Cake: Once the cake is fully cooled, spread the cinnamon cream cheese frosting evenly over the top using a spatula, covering it completely.
- Serve and Enjoy: Slice the cake into squares or rectangles. For best flavor and texture, chill the frosted cake for a little while so the frosting sets before serving.
Notes
- For a nutty twist, consider adding 1/2 cup chopped walnuts or pecans to the batter.
- This cake can be stored in the refrigerator for up to 4 days or frozen without frosting for up to 2 months.
- Ensure the cake is completely cool before frosting to prevent frosting from melting.
- You can substitute whole milk with almond milk or other dairy-free milk to make it lactose-free.
