Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Apple Spice Cake that promises to tantalize your taste buds and warm your soul! Imagine a moist, fragrant cake packed with the rich flavors of cinnamon, nutmeg, and sweet applesauce, topped with a decadent cream cheese frosting that will make your guests beg for the recipe. Whether you're looking to impress at a family gathering or simply craving a slice of pure comfort, this show-stopping dessert is about to become your new seasonal obsession!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 4 large eggs
- 1 package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 1/2 cups of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well combined.
- In another bowl, mix together 1 cup of unsweetened applesauce, 1/2 cup of vegetable oil, and 4 large eggs. Beat the mixture with an electric mixer on medium speed until it is smooth and well blended.
- Gradually add the wet mixture to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
- Carefully remove the cakes from the pans and transfer them to a wire rack to cool completely before frosting.
- While the cakes are cooling, prepare the cinnamon cream cheese frosting. In a medium bowl, beat together 1 package of softened cream cheese and 1/2 cup of softened butter using an electric mixer until the mixture is creamy and smooth.
- Gradually add in 2 cups of powdered sugar and 1 teaspoon of vanilla extract. Mix on low speed until combined, then increase to medium speed and beat until fluffy. If desired, add a pinch of cinnamon for extra flavor.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top of the first layer.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake, smoothing it out with a spatula.
- For decoration, you can sprinkle a little extra cinnamon on top or add some chopped nuts or apple slices if desired.
- Slice the cake into 10 servings and enjoy your delicious Apple Spice Cake with Cinnamon Cream Cheese Frosting!
Tips
- Room Temperature Matters: Ensure all your ingredients, especially eggs and cream cheese, are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- Make Ahead Friendly: This cake actually tastes even better the next day, as the spices have more time to develop their full flavor.
- Storage Tip: Store the cake in an airtight container in the refrigerator for up to 5 days, bringing it to room temperature before serving for the best taste and texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
