Applesauce Cake With Caramel Cream Cheese Frosting

layered applesauce cake with soft and creamy caramel cream cheese frosting and a big slice missing showing the layers.

Applesauce Cake With Caramel Cream Cheese Frosting

Slightly spiced and super moist applesauce cake goes perfectly with a soft and luscious cream cheese and caramel frosting. This is the stuff fall dreams are made of!

Prep Time20

Cook Time45

Total Time1 5

Servings: Servings (A 3 Layer 9 inch cake)

Author: Carlee

Ingredients

Applesauce Cake

3 cup all-purpose flour
1½ teaspoons baking powder
1½ teaspoons baking soda
¼ teaspoon salt
1½ teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract
¾ cup butter softened
1½ cups granulated sugar
1½ cups light brown sugar packed
3 large eggs
2¼ cups applesauce

Frosting

14 oz sweetened condensed milk
¾ cup light brown sugar firmly packed
½ cup butter
1½ teaspoons vanilla extract
16 oz cream cheese softened

Instructions

Applesauce Layer Cake

Preheat oven to 350°F and prepared 3 9 inch cake pans.
In a bowl, whisk together 3 cup all-purpose flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, ¼ teaspoon salt, and 1½ teaspoons ground cinnamon until well mixed and no clumps are present.
In your mixer, cream the 2 teaspoons vanilla extract, 1 teaspoon almond extract, ¾ cup butter, 1½ cups light brown sugar and 1½ cups granulated sugar until light and fluffy.
Add 3 large eggs, one at a time, beating until mixed.
Mix in 2¼ cups applesauce. It is ok if it looks a little curdled at this stage.
Stir in the dry ingredient mixture until just combined and then divide batter among the prepared pans.
Bake for 30-35 minutes or until the cakes test done. Cool for 10 minutes in the pan and then tip onto wire racks to cool completely.
You can make your cakes ahead of time. Just wrap them in plastic wrap and freeze until you are ready to decorate.

Caramel Cream Cheese Frosting

In a saucepan, bring the 14 oz sweetened condensed milk, ¾ cup light brown sugar and ½ cup butter to a boil over medium heat. Stir constantly and allow to boil for 3-5 minutes. The frosting should be like a thick pudding.
Cool caramel mixture to room temperature. This may take a while, but you can put it in the refrigerator to speed the process if you want to. When cooled, it should be thick enough to almost hold it's shape.
Whip 16 oz cream cheese and 1½ teaspoons vanilla extract until smooth. Add cooled caramel mixture and beat for at least a couple of minutes.
Spread over completely cooled cake.

Nutrition

Tried this recipe?Please consider rating it and saving on Pinterest for later!