Apple Spice Layer Cake - A Recipe from Scratch

      This stunning cake, topped with an irresistible spiced layer and enveloped in a smooth frosting, is nearly impossible to resist. Using applesauce as an egg substitute in the batter results in a tender, soft crumb.

      Yields 1 (8-inch) cake

      - 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, at 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)

      First, preheat the oven to 350°F (180°C). Coat two 8-inch round cake pans with baking spray that includes flour, and line the bottoms with parchment paper. In a medium bowl, combine the flour, cinnamon, baking powder, salt, baking soda, allspice, nutmeg, and ginger by whisking together. In a large bowl, mix until smooth the buttermilk, applesauce, oil, and vanilla; then blend in the sugars. Gradually add the flour mixture, whisking until just combined. Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes, then remove them and cool completely on wire racks. Level the cake layers if desired. Place one cake layer, cut side up, on a serving plate and spread 1½ cups (306 grams) of Vanilla Bean Buttercream over it. Add the second cake layer on top. Apply the remaining Vanilla Bean Buttercream to the top and sides of the cake, forming a slight rim around the top edge. Chill in the refrigerator for at least 30 minutes. Right before serving, spoon the Spiced Apple Topping over the cake within the rim. Cover and refrigerate for up to 3 days.

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      Vanilla Bean Buttercream

      Yields about 5 cups

      - 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

      Using a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until creamy. With the mixer on low, gradually add the confectioners’ sugar in three portions, alternating with the cream, starting and ending with the sugar, and mix until each addition is incorporated. Stir in the vanilla bean paste. Increase to high speed and beat until the mixture is pale and fluffy, approximately 1 to 2 minutes. Use immediately.

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      Spiced Apple Topping

      Yields 1¼ cups

      - 2 tablespoons (28 grams) unsalted butter

      - 2 cups (200 grams) Pink Lady apple, peeled and chopped into ½-inch pieces (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

      In a medium saucepan, melt the butter over medium heat. Add the chopped apple, brown sugar, lemon juice, vanilla, cinnamon, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. In a small bowl, mix the water and cornstarch until smooth, and then stir this into the apple mixture. Cook while stirring continuously until the mixture thickens and becomes translucent, and the apples soften, about 3 minutes. Remove from heat and allow to cool completely.

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