Ultra moist and fluffy applesauce cake is made with unsweetened applesauce for lots of apple flavor, plus four different spices for added warmth and depth of flavor. The brown butter cream cheese frosting on top is the perfect finishing touch!
To make the applesauce cake: Preheat the oven to 350°F (180°C). Spray a 9x13 baking pan well with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate mixing bowl, whisk together the applesauce, brown sugar, granulated sugar, oil, eggs, and vanilla extract until fully combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared pan and smooth it out into one even layer.
Bake for 25 to 35 minutes or until the top of the cake is set and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely on a wire rack.
To make the brown butter cream cheese frosting: Add the sliced butter to a skillet or saucepan. Place the saucepan over medium heat until the butter is completely melted. Once the butter is melted, allow it to cook for an additional 5 to 10 minutes, stirring often or swirling the pan often, until the butter is browned. The butter is browned once you see brown bits of milk solids on the bottom of the pan and smell a nutty-aroma. Immediately remove the butter from the heat and pour it into a heat-proof dish.
Set aside until the butter comes to a solid room temperature (this will take at least 3 to 4 hours). You may refrigerate the butter to speed up the process, but make sure it’s at room temperature before mixing the frosting together.
In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese and brown butter together until smooth.
Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. If you prefer a sweeter frosting, feel free to add another ½ cup (60 grams) of powdered sugar.
Spread the frosting on top of the cooled cake and smooth it out with the back of a spoon or an angled spatula.
Serve and enjoy or cover tightly and refrigerate until ready to serve.
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Notes
Storage Instructions: Cake may be covered tightly or stored in an airtight container in the fridge for up to 5 days.Freezing Instructions: Cake and frosting will freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before frosting the cake.