Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cups (318g) all-purpose flour ((scoop and level to measure))
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 tsp ground cinnamon*
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1 3/4 cups (370g) packed light-brown sugar
  • 3/4 cup (175ml) vegetable oil
  • 3/4 cup (185g) unsweetened applesauce
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup (240ml) buttermilk**
  • 1 cup chopped pecans ((optional))
  • 12 oz cream cheese, (nearly at room temperature)
  • 1/2 cup (4 oz) unsalted butter, (nearly at room temperature)
  • 3 1/2 cups (440g) (440g) powdered sugar
  • 1/2 tsp vanilla extract

Instruction

  • Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess. 
  • Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
  • In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
  • Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain. 
  • Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process). 
  • Mix in eggs and vanilla. 
  • Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined. 
  • Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes. 
  • Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool. 
  • Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
  • For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth. 
  • Mix in powdered sugar and vanilla and mix until well blended***.