Our ultra-moist Applesauce Cake is bursting with flavor from warm spices and slathered in a luscious cream cheese frosting. It’s the kind of cinnamon-kissed cake that tastes like fall, but you never have to wait to enjoy something so quick, easy, and downright irresistible.
If our Applesauce Cake had a résumé, “disappears at potlucks” would be listed under special skills.
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Applesauce Cake dates back to Colonial New England, where homebakers made the most of apple season and never let a jar of homemade applesauce go to waste.
However, it really found its footing during World War I, when eggs, butter, and sugar were scarce, and applesauce became a clever substitute that kept cakes moist and flavorful.
From there, it stuck around in Amish and Southern kitchens, where simple, no-fuss desserts with warm spices never lose their charm.
Our Applesauce Cake stays true to its old-fashioned style, is made with everyday ingredients, and has the perfect balance of warm spices and a tender crumb.
And the sweet cream cheese frosting is so creamy and perfectly tangy, I always have to remind myself the frosting is for the cake, not for me.
If you love cozy apple desserts, our Jewish Apple Cake is a must-try with its dense crumb, fresh apple slices, and old-fashioned charm.
For another spiced classic with a tangy frosting finish, don’t miss our Carrot Cake loaded with carrots, pineapple, and just the right touch of coconut.
Ingredients
Gather the ingredients to prepare our applesauce cake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely. We made the cake with all-purpose flour, but you can substitute up to half of it with whole wheat flour if you prefer a heartier texture and deeper flavor. Just be sure not to go full whole wheat unless you like a denser, more rustic crumb.
For the oil, we used vegetable oil, but olive oil works well, too, and adds a slightly fruitier flavor. You can even use melted butter for a richer taste, though it’ll give you a tighter crumb.
If you like a bit of crunch, fold in chopped walnuts or pecans. Raisins or chopped dates are also great additions, especially if you want to lean into that nostalgic, old-school applesauce cake vibe.
How to Make Applesauce Cake
Follow along with my simple step-by-step instructions to learn how to make applesauce cake in your home kitchen.
- Preheat oven to 350 degrees F.
- Liberally grease a 13-by-9-inch cake pan with non-stick cooking spray or butter.
- Add the all-purpose flour, baking soda, baking powder, table salt, ground cinnamon, nutmeg, and allspice to a large bowl.
- Whisk the dry mixture together until it is fully combined, then set it aside.
- In the bowl of an electric mixer or stand mixer fitted with the paddle attachment, add the granulated sugar, light brown sugar, and eggs.
- Beat at medium speed until fluffy and pale, for about 2 minutes.
- Add the unsweetened applesauce, vegetable oil, and vanilla extract to the sugar mixture.
- Beat until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Gently fold the cake batter together until just combined, don’t overmix.
- Pour the batter into the prepared pan. Smooth the top of the cake with a rubber spatula.
- Place the pan on the center rack of the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out free of batter or with a few moist crumbs. Place the pan on a wire rack and let the moist cake cool completely.
- Add the cream cheese, unsalted butter, confectioners’ sugar (powdered sugar), and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment.
- Beat at low speed until combined, then increase the speed to high and whip for several minutes, until the mixture is light and fluffy.
Spread the homemade cream cheese frosting evenly over the cooled cake, cut into slices, and serve.
Our Applesauce Cake is just as good served plain with a cup of coffee as it is frosted and ready for birthdays, potlucks, or holiday tables. You’ll barely set it down before the compliments start rolling in!
How to Store and Freeze
Store leftover Applesauce Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap. Place them in a freezer-safe bag or container for up to 2 months. Let thaw at room temperature before serving for the best texture and flavor.
Recipe FAQs
That usually comes down to spices that have lost their punch. Make sure your cinnamon and nutmeg are fresh, and don’t be shy with the measurements. This cake loves big, warm flavor.
That almost always comes from insufficient baking time or excessive moisture. Don’t pull the cake out until a cake tester comes out clean or with just a few moist crumbs. And make sure your applesauce isn’t watery. If it is, pour it into a fine-mesh strainer and let the excess liquid drain off before using.
You can, but it will definitely make the cake sweeter and may mask the balance of spice. If that’s all you’ve got, just reduce the sugar a bit to make sure things don’t get too sweet.
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Applesauce Cake
Equipment
- 13 x 9 inch baking dish
Ingredients
Cake
- 2 ¼ cups all-purpose flour -scooped and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ⅓ cup light brown sugar -packed
- 2 large eggs
- 2 cups unsweetened applesauce
- ¾ cup vegetable oil
- 2 teaspoon vanilla extract
Frosting
- 8 ounces cream cheese -softened
- 6 tablespoon unsalted butter -softened -softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350 degrees.
- Liberally grease a 13 by 9-inch baking pan
- Add the all-purpose flour, baking soda, baking powder, table salt, cinnamon, nutmeg, and allspice to a large bowl.
- Whisk to combine and set aside until needed.
- Add the granulated sugar, brown sugar, and eggs to the bowl of. stand mixer, fitted with the paddle attachment. Beat on medium speed until fluffy and pale, about 2 minutes.
- Add the applesauce, vegetable oil and vanilla extract to sugar mixture and beat until well combined.
- Pour applesauce mixture into the bowl with the dry ingredients and gently fold until just combined.
- Pour the batter into the prepared baking pan. Smooth the batter with a rubber spatula.
- Place the pan on the center rack of the preheated oven and bake for 35-40 minutes or until toothpick inserted into center comes out free of batter or with a few moist crumbs.
- Place the pan on a wire rack to cool.
Frosting
- Add the cream cheese, unsalted butter, powdered sugar and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on low speed until combined, then increase speed to high and whip for several minutes until light and fluffy.
- Spread the frosting evenly over the cooled cake then cut into slices.
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