Apple Spice Layer Cake

    Made with an irresistible spiced topping and covered in a silky frosting, this beautiful cake is almost impossible to put down. Applesauce as an egg replacement in the batter makes for a tender, soft crumb.

    Apple Spice Layer Cake
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    Apple Spice Layer Cake

    Makes 1 (8-inch) cake

    Ingredients

    • 2½ cups (313 grams) all-purpose flour
    • 2 teaspoons (4 grams) ground cinnamon
    • 1 teaspoon (5 grams) baking powder
    • 1 teaspoon (3 grams) kosher salt
    • ½ teaspoon (2.5 grams) baking soda
    • ½ teaspoon (1 gram) ground allspice
    • ½ teaspoon (1 gram) ground nutmeg
    • ¼ teaspoon ground ginger
    • 1 cup (240 grams) whole buttermilk, room temperature
    • ¾ cup (180 grams) unsweetened applesauce
    • ¾ cup (112 grams) vegetable oil
    • 2 teaspoons (8 grams) vanilla extract
    • 1 cup (200 grams) granulated sugar
    • ½ cup (110 grams) firmly packed dark brown sugar
    • Vanilla Bean Buttercream (recipe follows)
    • Spiced Apple Topping (recipe follows)

    Instructions

    • Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
    • In a medium bowl, whisk together flour, cinnamon, baking powder, salt, baking soda, allspice, nutmeg, and ginger.
    • In a large bowl, whisk together buttermilk, applesauce, oil, and vanilla; stir in sugars. Add flour mixture, and whisk until just combined. Divide batter between prepared pans, smoothing tops.
    • Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
    • Level cooled cake layers, if desired. Place 1 cake layer, cut side up, on a serving plate. Spread 11⁄2 cups (306 grams) Vanilla Bean Buttercream onto cake layer. Top with remaining cake layer. Spread remaining Vanilla Bean Buttercream on top and sides of cake, creating a slight border around top edge. Refrigerate for at least 30 minutes.
    • Just before serving, spoon Spiced Apple Topping on top of cake within border. Cover and refrigerate for up to 3 days.
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    Vanilla Bean Buttercream

    Makes about 5 cups

    Ingredients

    • 2 cups (454 grams) unsalted butter, softened
    • 1½ teaspoons (4.5 grams) kosher salt
    • 5½ cups (660 grams) confectioners’ sugar
    • ¼ cup (60 grams) heavy whipping cream
    • 2 teaspoons (12 grams) vanilla bean paste

    Instructions

    • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, add confectioners’ sugar in three additions alternately with cream, beginning and ending with confectioners’ sugar, beating until combined after each addition. Beat in vanilla bean paste. Increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
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    Spiced Apple Topping

    Makes 1¼ cups

    Ingredients

    • 2 tablespoons (28 grams) unsalted butter
    • 2 cups (200 grams) ½-inch-chopped peeled Pink Lady apple (about 1 large apple)
    • ¼ cup (55 grams) firmly packed light brown sugar
    • 1 teaspoon (5 grams) fresh lemon juice
    • ½ teaspoon (2 grams) vanilla extract
    • ½ teaspoon (1 gram) ground cinnamon
    • ¼ teaspoon kosher salt
    • 2 tablespoons (30 grams) water
    • 2 teaspoons (6 grams) cornstarch

    Instructions

    • In a medium saucepan, melt butter over medium heat. Add apple, brown sugar, lemon juice, vanilla, cinnamon, and salt. Bring to a boil over medium-high heat, stirring occasionally. In a small bowl, whisk together 2 tablespoons (30 grams) water and cornstarch until smooth; stir into apple mixture. Cook, stirring constantly, until mixture is thickened and translucent and apples are tender, about 3 minutes. Remove from heat, and let cool completely.

    The post Apple Spice Layer Cake first appeared on Bake from Scratch.

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