This cake was on the Baked Sunday Mornings schedule a while ago but I didn’t make it. It’s the only week I’ve missed the bake-along for the group, so like the type-A that I am, I was compelled to make it up.
I was really tempted to make cupcakes like several in the group did, but since I finally have three 8″ cake pans I wasn’t going to do anything but a damn 3-layer cake.
The cake itself is ultra-moist and dense, and not too sweet. It’s got applesauce in it – I just used store-bought, but it’s not hard to make your own for the cake, either.
The buttercream is the terrific Baked buttercream – stable, creamy, light. I had no issues with curdling this time. A bit of caramel sauce is mixed in to the buttercream just before spreading it on the cake, and it pairs great with the cake.
To get the recipe for the cake, find it at Cupcakes Take the Cake.
Baked Explorations, p. 138)