Applesauce Cake
Our Applesauce Cake is extra moist, full of warm spice, topped with dreamy cream cheese frosting, and so easy you’ll want it year-round.
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
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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.
Notes
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.
Why does my applesauce cake taste bland even with spices?
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.
Why is my applesauce cake gummy in the middle?
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.
Can I use cinnamon-flavored or sweetened applesauce instead of unsweetened?
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.
Nutrition
Calories: 435kcalCarbohydrates: 58gProtein: 4gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 52mgSodium: 286mgPotassium: 111mgFiber: 1gSugar: 42gVitamin A: 389IUVitamin C: 0.3mgCalcium: 43mgIron: 1mg
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