As the air cools down and the leaves start to change color we usher in the beginning of our favorite season – fall. With it comes all of our favorite things like pumpkin patches, corn mazes, candles, sweater weather and warm cozy nights spent with friends and family to enjoy the new season. We believe there’s nothing quite like gathering around a roaring fire on a cool autumn night as you and your family enjoy all the festivities of fall. It’s those familiar spices like cinnamon and nutmeg that bring the needed warmth into the home. We absolutely love this time of year and celebrate it with our favorite seasonal bakes like this warm spice cake with penuche frosting. Just imagine the moist layers of cake packed with autumn’s finest spices topped with a decadent penuche frosting. It is truly the best fall cake as it combines all of our favorite spices into one delicious bake.
The Recipe: Spice Cake with Penuche Frosting
Cake Ingredients
- Nonstick baking spray
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup vegetable oil
- 1 ¾ cup dark brown sugar, packed
- 1 cup unsweetened applesauce
- 4 large eggs, slightly beaten
- 2 teaspoons vanilla extract
Penuche Frosting Ingredients
- 1 cup unsalted butter
- 2 cups brown sugar, packed
- ½ cup milk
Directions for Cake
- Preheat oven to 350 degrees F. Spray 2 (6-inch) round cake pans with baking spray.
- In a medium bowl, whisk the flour, baking powder, baking soda, and all spices together.
- In another bowl, whisk the brown sugar, applesauce, eggs, vanilla and oil until combined.
- Pour the wet ingredients into the dry ingredients. Mix until ingredients are just incorporated.
- Spread into the prepared cake pans. Bake for 28 – 33 minutes. Cake is done when the cake springs back when it is touched in the middle. Cool the pans on a rack for 10 minutes and then invert to release the cakes. Cool completely or wrap in plastic wrap and freeze before frosting.
Directions for Frosting
- In a saucepan, over medium heat, melt butter and add brown sugar. Bring to a boil. Boil for 2 minutes, stirring constantly. Add milk and bring back to a boil, stirring constantly.
- Remove from heat and allow the mixture to cool to room temperature.
- Gradually sift confectioners’ sugar into the mixture while beating. Stir until well incorporated. Stop adding sugar when the frosting is thick enough to spread. If you need to thin it out a little, add some hot water.
Assembly
- After cooling, level the top of each cake, saving cake scraps for decoration. Divide each cake into 2 even layers. You should have 4 level layers in total.
- Place one level on your serving plate.
- Using a piping bag, pipe an even layer of penuche on top of the cake.
- Place the next layer on top. Repeat frosting process, then place the next layer on top. Repeat frosting process.
- Place the last layer of cake bottom side up (the bottom will be easier to frost).
- Pipe frosting over the top of the cake. Make a swirl with a small offset spatula.
- Refrigerate until the penuche frosting is firm to the touch.
Finish
- Break up cake scraps until they resemble a crumb topping.
- Establish the front of the cake. Sprinkle cake crumbs in a crescent shape around the top left side of the cake. Add sugared pecans if desired. Store in the refrigerator until ready to serve.
This recipe comes from our 25th anniversary Cookbook. Read behind the scenes stories from Kneaders and access over 130+ of our favorite recipes! Check it out here!