No butter creaming. No fancy equipment. No “oh no, it’s dry” panic when you pull it out of the oven.
Just a ridiculously moist, warmly spiced cake that comes together in one bowl and makes your entire kitchen smell like a fall candle you’d actually want to live in. 🍂
The secret? Applesauce. It replaces most of the fat in the batter, which means this cake stays shockingly moist for days. Like, day-three-and-still-perfect moist. That’s almost unheard of for a homemade cake.
And if you’re someone who’s been nervous about baking from scratch, this is the one to start with. There’s genuinely very little that can go wrong here.
Keep reading because I’m sharing a cream cheese frosting shortcut in the Pro Tips section that saves a lot of time.
What You’ll Need
For the Cake
- 2 cups (240g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 cups (480g) unsweetened applesauce
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ½ cup (120ml) neutral oil (vegetable, canola, or light olive oil)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (80g) raisins (optional)
- ½ cup (55g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 225g (8 oz) full-fat cream cheese, softened
- ½ cup (60g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 2–3 tablespoons heavy cream (to adjust consistency)
Tools You’ll Need
- 9×13 inch (23×33 cm) baking pan, or two 9-inch round cake pans
- Two large mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Electric hand mixer or stand mixer (for frosting)
- Cooling rack
- Offset spatula or butter knife (for spreading frosting)
- Toothpick (for testing doneness)
Pro Tips
1. Don’t skip room temperature eggs. Cold eggs don’t incorporate as smoothly into the batter and can affect the texture of your cake. Pull them out of the fridge 30 minutes before you start.
2. Use unsweetened applesauce, not sweetened. Sweetened applesauce throws off the sugar balance and can make the cake cloying. Unsweetened gives you full control. Store-bought works completely fine here.
3. The frosting shortcut that changed everything. Instead of a full layer of frosting, try a thinner cream cheese glaze. Beat the cream cheese with the powdered sugar and 4–5 tablespoons of heavy cream until it’s pourable. Drizzle it over the cooled cake. Half the effort, all the flavor, and it looks genuinely beautiful.
4. Don’t overmix the batter. Once the wet and dry ingredients come together, stir just until no dry streaks remain. Overmixing develops gluten, which makes cake dense and tough. A few lumps are completely fine.
5. Let it cool completely before frosting. I know this is an obvious tip but it genuinely can’t be overstated. Warm cake + cream cheese frosting = a melted, sliding mess. Give it at least an hour on a cooling rack.
Substitutions and Variations
| Ingredient | Swap |
|---|---|
| All-purpose flour | 1:1 gluten-free flour blend |
| Neutral oil | Melted coconut oil or melted unsalted butter |
| Granulated sugar | Coconut sugar (slightly less sweet, more caramel-y) |
| Eggs | 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 5 min) |
| Cream cheese frosting | Maple glaze, powdered sugar dusting, or none at all |
| Raisins | Dried cranberries or chopped dried apricots |
| Walnuts | Pecans, almonds, or skip entirely for nut-free |
Brown butter version: Melt ½ cup butter in a saucepan until golden and nutty-smelling, let cool slightly, and use in place of the oil. The flavor is unreal.
Bundt cake version: Pour batter into a well-greased Bundt pan and bake at 175°C (350°F) for 45 to 55 minutes. Let it cool in the pan for 15 minutes before turning out.
Muffin version: Divide batter into a lined 12-cup muffin tin. Bake at 190°C (375°F) for 18 to 22 minutes. Great for meal prep.
Make-Ahead Tips
- The cake layers: Bake, cool completely, and wrap tightly in plastic wrap. Store at room temperature for up to 2 days, or refrigerate for up to 4 days before frosting.
- The frosting: Make up to 3 days ahead and store covered in the fridge. Let it come to room temperature and give it a good stir before spreading.
- Freeze the unfrosted cake: Wrap cooled cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Nutritional Breakdown (Per Slice, Approximate — Based on 16 Slices)
| Nutrient | Amount |
|---|---|
| Calories | ~285 kcal |
| Protein | 4g |
| Carbohydrates | 38g |
| Fat | 13g |
| Fiber | 1g |
| Sugar | 24g |
| Sodium | 210mg |
Includes cream cheese frosting. Values are estimates.
Diet-friendly notes:
- Dairy-free: Use dairy-free cream cheese (Violife or Kite Hill both work well) and plant-based cream
- Gluten-free: Swap in a 1:1 GF flour blend
- Vegan: Use flax eggs, dairy-free cream cheese, and maple syrup instead of honey if using in the frosting
- Lower sugar: Reduce granulated sugar to ½ cup and skip the frosting; the cake is plenty sweet on its own
Meal pairing ideas: Serve alongside a cup of chai, earl grey, or a good strong coffee. For dessert after dinner, a small scoop of vanilla ice cream or cinnamon gelato alongside a warm slice is absolutely the move.
How to Make Applesauce Cake
Step 1: Preheat and Prep
Preheat your oven to 175°C (350°F).
Grease your 9×13 inch baking pan with butter or non-stick spray and line the bottom with parchment paper. If you’re using round cake pans, do the same for both.
Set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Cloves
- Ginger
Whisk until the spices are fully distributed throughout the flour. This step matters more than it seems.
Step 3: Mix the Wet Ingredients
In a second large bowl, whisk together:
- Applesauce
- Granulated sugar
- Brown sugar
- Oil
- Eggs
- Vanilla extract
Whisk until smooth and combined, about 1 minute.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold everything together until just combined. Stop as soon as no dry streaks remain.
If you’re adding raisins or nuts, fold them in now.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top with your spatula.
Bake for 35 to 40 minutes for a 9×13 inch pan, or 28 to 33 minutes for round cake pans.
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 6: Cool
Let the cake cool in the pan for 15 minutes. Then turn it out onto a wire cooling rack and let it cool completely.
Don’t rush this. Seriously.
Step 7: Make the Frosting
Using an electric hand mixer or stand mixer, beat the softened cream cheese on medium speed for about 2 minutes until smooth and fluffy.
Add the sifted powdered sugar, vanilla, and pinch of salt. Beat on low until incorporated, then increase to medium and beat for another minute.
Add heavy cream one tablespoon at a time until you reach your desired consistency. Spreadable but not stiff.
Step 8: Frost and Serve
Once the cake is fully cooled, spread the frosting evenly across the top using an offset spatula or the back of a spoon.
Sprinkle with a little extra cinnamon or some chopped walnuts if you like.
Slice and serve. Watch it disappear. 🍰
Leftovers and Storage
This cake is one of those rare baked goods that actually gets better on day two.
- Counter: If your kitchen isn’t too warm, the frosted cake can sit covered at room temperature for up to 24 hours.
- Refrigerator: Store covered in the fridge for up to 5 days. The cream cheese frosting requires refrigeration.
- Freezer: Freeze individual slices (unfrosted ideally) wrapped in plastic wrap and stored in a zip-lock bag for up to 2 months. Thaw at room temperature for an hour or overnight in the fridge.
- Serving from cold: If refrigerated, let slices sit at room temperature for 20 minutes before eating. The texture and flavor come back to life once it warms up slightly.
FAQ
Can I use homemade applesauce? Yes, and it’s wonderful if you have it. Just make sure it’s smooth rather than chunky for the best texture, and that it’s unsweetened.
My cake came out dense. What happened? Most likely the batter was overmixed. Once those dry ingredients hit the wet, less is more. Also double-check your baking soda and baking powder aren’t expired. Old leaveners are a sneaky culprit.
Can I make this without any frosting? Absolutely. Dust it with powdered sugar and serve it as a snack cake. It’s plenty flavorful and moist on its own.
Can I reduce the sugar? Yes. You can drop the granulated sugar down to ½ cup without dramatically affecting the texture, since the applesauce adds natural sweetness. Going lower than that might affect moisture and structure.
Can I use flavored applesauce? You can, but be aware it’ll change the flavor profile. Cinnamon applesauce works well and adds even more warmth. Strawberry or mixed berry will give you a noticeably different cake.
What’s the difference between this and a spice cake? Spice cake is typically made with butter and a richer fat base. This one uses oil and applesauce for fat, which gives it a uniquely moist texture and slightly lighter crumb. Also, applesauce cake has a gentle apple flavor running through it that spice cake doesn’t.
Can I add a caramel drizzle instead of cream cheese frosting? Yes, and this is genuinely a great idea. Warm salted caramel sauce drizzled over the cooled cake is a dream combination.
How do I know when the cake is done baking? A toothpick inserted in the center should come out clean or with 1 to 2 moist crumbs. If it comes out with wet batter, give it 5 more minutes and check again.
Wrapping Up
This applesauce cake is the kind of recipe that earns a permanent spot in your rotation. It’s unfussy, genuinely hard to mess up, and the kind of thing people ask you for the recipe the second they try it.
Whether you’re making it for a gathering, a weeknight dessert, or just because your kitchen deserves to smell incredible today, this one delivers every single time.
Make it, frost it, and then come back and tell me how it went. Did you try the brown butter version? Did you drizzle caramel on top instead of frosting? Did you eat a slice straight from the pan before it even cooled? (No judgment, I’ve done it too.) Drop your questions and experiences in the comments below. I read every single one. 💬
