Get the Recipe:
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 (180 g) 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 (120 ml) vegetable oil, (or another neutral oil)
- 3/4 cup (150 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1 1/2 cups (382 g) unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (60 g) chopped nuts (such as pecans, walnuts, hazelnuts, etc.)
For the frosting:
- 8 ounces (226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) firmly packed light brown sugar
- 2-3 cups (220-330 g) confectioners’ sugar (depending on desired sweetness and consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
- Chopped toasted nuts, for optional garnish
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). 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
- Makes 16 servings, 12 generous servings, or 24 small servings.
- Store in an airtight container in the refrigerator up to 5 days.
- 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!
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