Apple Sheet Cake with Cinnamon Cream Cheese Frosting

1. Prepare the Baking Pan

Begin your baking adventure by generously greasing a 9-by-13-inch baking pan with unsalted butter, then dust it with all-purpose flour to ensure your cake releases effortlessly once baked.

2. Make the Batter

In a large bowl, whisk together the light brown sugar and eggs until they're well combined and start to lighten in color. Stir in the unsweetened applesauce and neutral oil until the mixture is smooth. Fold in the ground cinnamon, cardamom, ginger, cloves, and kosher salt.

3. Combine Dry Ingredients

Next, fold in the all-purpose flour, baking powder, and baking soda, just until the dry ingredients are incorporated, being careful not to overmix.

4. Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. Bake in a preheated oven at 350°F for 30 to 40 minutes, until the cake is golden brown and a tester comes out clean.

5. Cool the Cake

Allow the cake to cool in the pan, which gives it time to set and makes it easier to frost later.

6. Make the Frosting

For the frosting, mix room temperature cream cheese and unsalted butter until creamy. Add a tablespoon of ground cinnamon. Gradually whip in the confectioners’ sugar until the frosting reaches a silky consistency.

7. Frost the Cake

Once the cake is cool, spread the cinnamon cream cheese frosting evenly across the surface of the cake.

8. Store the Cake

Store your apple sheet cake in the refrigerator, covered, for up to 3 days.