This delicious and moist Applesauce Cake combines the flavors of applesauce, cinnamon, ginger, nutmeg, and cloves, all topped with a delicious five-ingredient cinnamon cream cheese frosting.
If your family is anything like mine, apple desserts are always a huge hit. This cake, apple cobbler, apple brown betty, and crock pot apple butter are just a few family and friends’ favorite apple recipes.
I love to take this cake to potlucks, family reunions, and neighborhood shindigs. It has so much incredible apple flavor and is even better the day after it has been baked. I think I have mentioned a time or two that fall is my favorite time of the year. It will be here before you know it, and with it comes everything apple.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Leavening agents: baking soda and baking powder
- Salt: just a touch to enhance flavor
- Spices: ground cinnamon, nutmeg and cloves. If desired, add a couple pinches of ground ginger or allspice.
- Applesauce: unsweetened, all-natural
- Eggs: large ones
- Vegetable oil: or canola oil
- Sugars: granulated sugar, brown sugar, and powdered sugar
- Vanilla extract: the pure stuff, please
- Nuts: walnuts or pecans
- Butter: unsalted
- Cream cheese: full-fat
How to make Applesauce Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Whisk the flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves in a medium bowl. In a large mixing bowl, combine the applesauce, eggs, vegetable oil, sugar, brown sugar, and vanilla extract.
Now, add the dry ingredients to the wet ingredients in several increments, mixing just until combined. Then fold in the walnuts and pecans if using. Pour the mixture into a 9×13 baking pan that has been greased and floured or sprayed with nonstick baking spray. Bake for about 30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Move the pan to a wire rack to cool.
Using a stand mixer with a paddle attachment or a hand-held electric mixer, beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy, and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed. Spread on the fully-cooled cake. Because of the cream cheese frosting, this cake should be refrigerated.
Preparation Tips
- If possible, use unsweetened applesauce, as sugar is already in the recipe.
- Do not over-mix the cake batter, as this can make it tough. Mix just until combined.
- This moist applesauce cake is even more delicious the day after baking, so plan accordingly.
- Thoroughly cool the cake before frosting. This can take several hours.
Storage and Freezing
With a cream cheese frosting, this cake should be stored in the refrigerator until ready to serve. Leftovers covered with plastic wrap can be stored in the fridge for up to four days.
Or cover the baking dish with two layers of plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and store it covered in the fridge.
Frequently Asked Questions
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Do not overbake this cake.
This cake tastes better on the second day. Bake it up to 24 hours in advance. Prepare and spread the frosting on the day of serving. Once the cake is frosted, store it covered in the refrigerator until it is ready to serve. Store any leftovers in the fridge for up to 3 days.
Applesauce Cake Recipe
Ingredients
Cake
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups applesauce (unsweetened, all-natural)
- 2 large eggs room temperature
- 1 cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped walnuts or pecans optional
Cinnamon Cream Cheese Frosting
- 1 cup unsalted butter softened
- 8 ounces of cream cheese softened
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking dish
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- In a large bowl, combine the applesauce, eggs, vegetable oil, sugar, brown sugar, and vanilla extract.
- Add the dry mixture to the wet mixture in several increments mixing just until combined. Fold in the walnuts and pecans if using. Pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Move the pan to a wire rack to fully cool.
- Using a stand mixer with a paddle attachment or a hand-held electric mixer, beat together the butter, cream cheese, cinnamon, and vanilla until light, fluffy and smooth. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Scrape down the bowl and beaters as needed.
- Spread the frosting on the fully-cooled cake. This cake should be refrigerated because of the cream cheese frosting.
Notes
- If possible, use unsweetened applesauce, as sugar is already in the recipe.
- Do not over-mix the cake batter, as this can make it tough. Mix just until combined.
- This moist applesauce cake is even more delicious the day after baking, so plan accordingly.
- Thoroughly cool the cake before frosting. This can take several hours.
- This cake should be stored in the refrigerator until ready to serve. Leftovers covered with plastic wrap can be stored in the fridge for up to four days.
Nutrition
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Betty Seagraves
Made this cake for company. I enjoy baking and this recipe was one of a very few I’ve made exactly by the recipe. It was so easy and I froze cut pieces until day of serving. Piped rosettes on each piece, topped with a roasted pecan half and a light drizzle of caramel sauce. Even the pickiest person devoured his piece. Thanks for a must-have recipe.
Beth Pierce
Thanks, Betty! I am so happy that you and your guests enjoyed the cake.