Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings | slices |
Ingredients
One
- 1 ¼ cups Applesauce or Oil
- 2 cups Sugar
- 3 Eggs room temperature
Two
- 2 cups Plain Flour
- 1 teaspoon Bi Carbonate of Soda
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
Cream Cheese Frosting:
- 1 cup Butter softened
- 16 oz Cream Cheese softened
- 2 teaspoons Vanilla
- 2 lbs Icing Sugar
Ingredients One
Two
Cream Cheese Frosting:
| |
Instructions
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
- Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
- Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
- For the frosting:
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
- Invert the cake onto a cake plate or stand.
- Apply a generous dollop of frosting and spread...
- Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
- Refrigerate for an hour before serving for best results.
Recipe Notes
Notes The frosting recipe can be halved if you are not planning on piping a border and adding a lot of frosting decorations to the top of the cake.
Share this Recipe