Introduction

This Applesauce Spice Cake with Brown Sugar Icing is a warm, comforting dessert perfect for cozy nights. Packed with classic spices and a rich, creamy frosting, it brings old-fashioned charm to your table with every bite.

The image shows a close-up of a single square piece of moist cake with a rough texture, light brown in color. It has one thick layer of creamy frosting on top that is tan with tiny darker specks. The frosting looks smooth and slightly glossy, slightly dripping down the sides of the cake. The cake rests on a shiny white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
1 cup unsweetened applesauce
1 cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or milk with 1 tsp vinegar as a substitute)
½ cup unsalted butter (for icing)
1 cup packed brown sugar (for icing)
¼ cup milk (for icing)
2 cups powdered sugar, sifted (for icing)
1 teaspoon vanilla extract (for icing)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Step 3: In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Beat in eggs one at a time, then add the vanilla extract.
Step 5: Stir in the applesauce until well combined.
Step 6: Add the dry ingredients to the wet ingredients in batches, alternating with buttermilk. Mix until just combined—do not overmix.
Step 7: Pour the batter into the prepared pan and spread evenly.
Step 8: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Step 9: To make the icing, melt butter in a medium saucepan over medium heat.
Step 10: Stir in brown sugar and cook for 2 minutes until smooth and bubbly.
Step 11: Add milk and bring to a gentle boil, then remove from heat.
Step 12: Gradually whisk in powdered sugar and vanilla extract until smooth and spreadable. Add a splash of milk if it thickens too quickly.
Step 13: Pour the warm icing over the cooled cake and spread evenly. Let set for at least 15 minutes before slicing.

Tips & Variations

Use homemade applesauce for a fresher flavor or swap in pear sauce for a subtle twist.
For extra moisture, try adding ½ cup chopped walnuts or raisins to the batter.
If you prefer a less sweet icing, reduce the powdered sugar slightly.
Make sure not to overmix the batter to keep the cake light and tender.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the unfrosted cake for up to 2 months. Reheat slices gently in the microwave for 10-15 seconds for a cozy treat.

How to Serve

A close-up of a single slice of soft, brown cake with a moist and crumbly texture, topped with a thick layer of smooth, light tan frosting that has tiny darker specks throughout. The cake slice sits on a white plate with part of a metal fork visible nearby. The background shows another blurred slice of cake on a white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with milk mixed with 1 teaspoon of vinegar or lemon juice per ½ cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Can this cake be made in smaller pans?

Absolutely. You can bake this cake in two 8-inch round pans or smaller pans; just adjust the baking time accordingly and check for doneness with a toothpick.