Autumn Spice Cake with Cream Cheese Frosting

Step 1

Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.

Step 2

Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.

Step 3

In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.

Step 4

Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.

Step 5

Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).

Step 6

Mix in eggs and vanilla.

Step 7

Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.

Step 8

Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.

Step 9

Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.

Step 10

Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.

Step 11

For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.

Step 12

Mix in powdered sugar and vanilla and mix until well blended***.