This easy-to-make applesauce cake is wonderfully moist and so flavorful. Perfect for fall!
There’s something so comforting about a slice of homemade applesauce cake. This simple, one-layer cake is packed with cozy spices and made extra moist with unsweetened applesauce and oil. Topped with a rich and tangy brown sugar cream cheese frosting, it’s the perfect dessert for fall gatherings or a casual weeknight treat. It’s easy to make and bursting with flavor!
Why You’ll Love This Applesauce Cake Recipe
- Super moist. The combination of applesauce and oil ensures a wonderfully soft and tender cake that stays moist for days.
- Warm, cozy flavors. The cinnamon, nutmeg, and allspice add the perfect touch of comforting spices that scream fall.
- That frosting! A creamy, slightly tangy frosting with a hint of caramel from the brown sugar takes this cake to the next level.
- Easy to make. This cake comes together quickly and easily with simple ingredients, making it perfect for both beginners and experienced bakers.
What You’ll Need
Scroll down to the recipe card below for ingredient quantities and full instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method for accuracy. Learn more: How to Measure Flour
- Baking soda
- Baking powder
- Cinnamon – Check all of your spices for freshness. They should have a strong aroma.
- Nutmeg
- Allspice
- Salt
- Vegetable oil – You can substitute another neutral oil.
- Light brown sugar – Be sure your brown sugar is firmly packed in the measuring cup or measure by weight (my preferred method).
- Eggs – Let these come to room temperature for easier mixing and a fluffier texture.
- Applesauce – Use unsweetened applesauce.
- Vanilla extract
- Chopped nuts – If you’d like to add nuts to the cake, you can use pecans, walnuts, hazelnuts, or another favorite. For more flavor, toast them first. Learn more: How to Toast Nuts
- Cream cheese – Use full-fat cream cheese that comes in bricks, not the whipped kind. Let it come to room temperature for a smooth frosting.
- Unsalted butter – Let this soften at room temperature.
- Confectioners’ sugar – I’ve listed a range in the recipe so you can adjust to your tastes. I usually land somewhere in the middle of this range.
How to Make Applesauce Cake
- Prepare for baking. Heat the oven 350°F. Grease an 8-inch square or 9-inch round baking pan. (I recommend a cooking spray with flour, like Baker’s Joy or Pam Baking.)
- Mix the dry ingredients. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
- Mix the wet ingredients. Combine the oil and brown sugar, and then add each egg followed by the applesauce and vanilla.
- Finish mixing. Stir the dry ingredients into the wet ingredients until just combined. Fold in the nuts.
- Bake. Spread the cake batter evenly in the pan, and bake 30 to 35 minutes. Let cool completely.
- Make the frosting. Beat cream cheese and butter, and then mix in the brown sugar. Gradually add the confectioners’ sugar, followed by the vanilla and salt.
- Frost the cake. Spread the frosting over the top of the cooled cake. Garnish with more nuts if you like.
Tips for Success
- Use unsweetened applesauce. For the best flavor and texture, stick with unsweetened applesauce. If you only have sweetened applesauce on hand, you can try reducing the sugar in the cake by 1-2 tablespoons.
- Temperature matters. Make sure the eggs and applesauce are at room temperature to help them mix more evenly into the batter. For the frosting, soften the butter and bring the cream cheese to room temperature.
- Avoid over-mixing. Once you add the dry ingredients, mix just until combined. Over-mixing can make the cake dense instead of tender.
- Adjust frosting consistency. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, gradually add more powdered sugar until you reach the desired consistency.
Variations
- Change the add-in. I love the addition of nuts to this cake, but you can use dried fruits (like cranberries, dates, or raisins) if you like. Of course, you can skip the add-in element altogether, too.
- Spice it up. Increase the cinnamon or nutmeg a bit, or try adding 1/4 teaspoon of cloves or ginger. You can substitute a fall spice blend, too.
- Try a different frosting. Brown butter frosting or cinnamon cream cheese frosting would both be delicious.
- Add a glaze. Instead of frosting, try a simple glaze made with confectioners’ sugar and milk. Or go with a maple glaze for a fall-inspired finish.
How to Store
Wrap the cake tightly in plastic wrap or place in an airtight container. Because of the cream cheese frosting, it’s important to store the cake in the refrigerator, where it should keep up to 5 days. Let the cake sit at room temperature for about 30 minutes before serving.
Can Applesauce Cake Be Frozen?
Yes, you can freeze the unfrosted or frosted cake. To freeze the unfrosted cake, wrap it well in plastic wrap and then add a layer of aluminum foil or place in an airtight, freezer-safe container. Store in the freezer up to 3 months. Thaw overnight in the refrigerator.
To freeze the frosted cake, place the cake or individual servings on a rimmed baking sheet and place in the freezer for about two hours to let the frosting harden. Then, wrap as directed above and freeze up to 2 months. Thaw overnight in the refrigerator and then bring to room temperature for serving.
More Apple Desserts You’ll Love
Applesauce Cake
This incredibly moist applesauce cake is full of warm spices and topped with a luscious brown sugar cream cheese frosting. It’s an easy, comforting dessert that’s perfect for fall and beyond!
Ingredients
For the cake:
- 1 & 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 & 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup (118ml) vegetable oil (or another neutral oil)
- 3/4 cup (150g) firmly packed light brown sugar
- 2 large eggs
- 1 & 1/2 cups (382g) unsweetened applesauce
- 1 & 1/2 teaspoons vanilla extract
- 1/2 cup (approximately 60g) chopped nuts (such as pecans, walnuts, hazelnuts, etc.)
For the frosting:
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) firmly packed light brown sugar
- 2–3 cups (220-330g) confectioners’ sugar (depending on desired sweetness and consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
- Chopped toasted nuts, for optional garnish
Instructions
To make the cake:
- Preheat the oven to 350°F. Grease and flour an 8-inch square or 9-inch round cake pan.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a large bowl, whisk the oil and brown sugar until well combined. Add the eggs one at a time, whisking after each addition. Stir in the applesauce and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the nuts.
- Pour the batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
To make the frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the brown sugar and continue beating until fully incorporated and the sugar starts to dissolve (about 2-3 minutes).
- Gradually add the confectioners’ sugar, 1 cup at a time, beating until smooth. Adjust the amount of confectioners' sugar depending on how thick or sweet you want the frosting to be.
- Mix in the vanilla extract and a pinch of salt. Beat the frosting until light and fluffy.
- Spread the frosting over the top of the cooled cake. If desired, garnish with chopped nuts.
Notes
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
Store in an airtight container in the refrigerator up to 5 days.
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2 Comments on “Applesauce Cake”
This cake has a tender crumb and was quick and easy to put together. I didn’t feel the applesauce flavor came thru. The spices seemed to muddle the flavor. Maybe leave out the allspice (not a favorite) and just be content with cinnamon and nutmeg.
Hi, Cheryl! Any combination of spices will work – just use your favorites!