This Applesauce Cake with Vanilla Bean Frosting is a one-layer cake WINNER! It’s perfect for the holiday season ahead!
One week and counting folks! The Thanksgiving holiday will be here before we know it. Brace yourselves!
I’m putting all the finishing touches on our holiday menu as I speak.
Today, I’m sharing our incredibly delicious dessert that’s sure to make the cap off to our 2019 Thanksgiving meal especially memorable. It’s that good guys! And SUPER easy which makes it even better in my book.
This Applesauce Cake with Vanilla Bean Frosting is from one of my favorite magazines, Bake from Scratch! I can’t tell you how many recipes I’ve made from their magazine over the years. And they’ve all been spot on amazing!
I grew up enjoying an applesauce cake from a local orchard that my entire family adored, so when I saw this recipe in the magazine, I knew I’d have to try it.
It did not disappoint.
I immediately zoned in on this recipe for another reason. It’s a one layer cake. You know I’m not especially talented when it comes to cake decorating. I know my limits. I push myself every now and then, but I leave the major cake decorating to those with skills. Lol!
This cake has double the vanilla flavor. The recipe calls for vanilla extract in the cake and vanilla bean paste in the frosting. I especially love the noticeable flecks of vanilla in the frosting. And they use cream cheese in the frosting which make it nice and velvety too. My fave!
The applesauce gives the cake an extra-tender crumb and a natural sweetness and a smidge of buttermilk adds a bit of tang.
I’m so excited to share this cake with family and friends at our Thanksgiving celebration this year. Hope you all give it a try too. Bet it will become a holiday favorite at your house too. Enjoy!
A few other favorite holiday desserts that are definitely worth a peek are my Mini Pumpkin Praline Upside Down Cakes, my Honey Pecan Bundt Cake, my Apple Cider Doughnut Bundt Cake with Brown Sugar Ripple.
A Few Cook’s Notes for Applesauce Cake with Vanilla Bean Frosting Recipe:
Bake from Scratch Magazine uses vanilla bean paste in the frosting. I LOVE the flecks of vanilla it gives the frosting. If you do not have vanilla bean paste, you can substitute vanilla extract in an equal amount.
This recipe yields one 9-inch cake.
This Applesauce Cake with Vanilla Bean Frosting is a one-layer cake WINNER! It's perfect for the holiday season ahead!
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 cup granulated sugar
- 1 cup unsweetened applesauce
- 1/2 cup whole buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
- 8 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners' sugar, sifted
- 1 Tbsp. vanilla bean paste
- 1/2 tsp. kosher salt
Preheat oven to 350 degrees. Line the bottom of your 9-inch springform pan with parchment. Spray the sides of the pan lightly with nonstick cooking spray with flour.
In a large bowl, whisk flour, baking powder, cinnamon, salt, baking soda, ginger and cloves together. In another bowl, whisk together sugar, applesauce, buttermilk, oil, eggs and the vanilla extract until well blended. Pour the wet mixture into the dry mixture and fold in until combined. Pour mixture into prepared pan, smoothing the top with an offset spatula.
Bake until wooden pick inserted in center of cake comes out clean, about 35-40 minutes. Cool in pan for 15 minutes, then remove and cool completely on wire rack. Top cooled cake with vanilla bean frosting.
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth at medium-low speed, about 2 minutes. Add the butter and beat for an additional 2 minutes, scraping down the sides as needed. Add the sifted confectioners' sugar, one cup at a time, making sure to beat well after each addition. Increase speed to medium-high and add vanilla paste and salt. Beat for 2 more minutes. Use immediately to frost cooled cake.
Adapted from Bake from Scratch Magazine September/October 2019 Magazine