Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 3/4 cups packed brown sugar
- 1 cup unsweetened applesauce
- 3/4 cup avocado oil or vegetable oil
- 1/2 cup buttermilk
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup grated apple, Honeycrisp or Granny Smith
For the Salted Caramel Cream Cheese Frosting:
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 1/4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1/3 cup salted caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with butter or non-stick spray and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the packed brown sugar, unsweetened applesauce, avocado or vegetable oil, buttermilk, eggs, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing. Then fold in the grated apple carefully to distribute evenly without breaking the batter.
- Bake the Cake: Pour the batter into the prepared 9×13-inch pan, smoothing the top with a spatula. Bake in the preheated oven for 35 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting. This ensures the frosting does not melt.
- Make the Frosting: Using a stand mixer or hand mixer, beat the softened cream cheese and butter on high speed for 2 to 3 minutes until smooth and creamy. Add vanilla extract and a pinch of salt, mixing to combine. Gradually add the confectioners’ sugar one cup at a time, beating well after each addition, until smooth and fluffy.
- Frost the Cake: Using a spatula, spread the cream cheese frosting evenly over the cooled cake surface.
- Add Salted Caramel Swirls: Spoon the salted caramel sauce over the frosted cake, then gently swirl it into the frosting using a butter knife to create large, ribbon-like caramel swirls.
- Serve: Cut the cake into pieces and serve immediately or store as desired.
Notes
- How to Store: Refrigerate the frosted cake tightly covered for up to 5 days. For best flavor, let the cake come to room temperature before serving, or enjoy cold straight from the fridge.
- Make-Ahead: The flavors intensify and cake texture improves after resting overnight, making this ideal for preparing a day ahead.
- Freeze: The unfrosted cake can be tightly wrapped and frozen for up to 2 months. Thaw completely before frosting and serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
