Applesauce Cake combines unsweetened applesauce, cinnamon, brown sugar, and vanilla in a soft cake finished with cream cheese frosting. It is a comforting dessert to serve with coffee, bring to a fall gathering, or slice for an afternoon treat.

For another apple dessert, try our Caramel Apple Cheesecake Bars with Brown Sugar Streusel. Their layered filling and crumb topping offer a different way to enjoy warm cinnamon flavors.

Tips for Making Moist Applesauce Cake

Use unsweetened applesauce so the sweetness stays consistent with the recipe. Stir it before measuring, especially if liquid has separated in the container.

Measure the flour carefully. If using measuring cups, spoon the flour into the cup and level the top rather than packing it down.

Once the flour is added, mix just until no dry streaks remain. Scrape the bottom of the bowl to catch any unmixed ingredients.

Let the cake cool completely before spreading the frosting. A warm surface can melt the topping and make it slide.

Tiffany

Applesauce Cake

This moist Applesauce Cake is made with unsweetened applesauce, warm cinnamon, brown sugar, and vanilla, then topped with a creamy cream cheese frosting. An easy homemade American dessert that's perfect for fall gatherings, holidays, or afternoon treats.

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Prep Time 20

Cook Time 35

Cooling & Chilling Time 1

Total Time 1 55

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Applesauce Cake
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs room temperature
1 1/2 cups unsweetened applesauce
1 tsp vanilla extract
1/2 cup whole milk
For the Cream Cheese Frosting
8 oz cream cheese softened
1/4 cup unsalted butter softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
1 pinch salt

Equipment

9×13-inch baking pan
Large mixing bowl
Medium mixing bowl
Electric hand mixer
Measuring cups and spoons
Rubber spatula
Wire cooling rack

Method

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper if desired.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the unsweetened applesauce until combined. The mixture may look slightly curdled, which is normal.
Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix gently until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool completely in the pan, approximately 60 minutes.
Prepare the frosting. Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Beat until creamy.
Spread the cream cheese frosting evenly over the completely cooled cake.
Slice into 12 pieces and serve. Refrigerate leftovers in an airtight container.

Notes

Recipe Tips

Use unsweetened applesauce to control the sweetness of the cake.
Measure the flour carefully to avoid a dense texture.
Use room-temperature eggs, butter, and cream cheese for easier mixing.
Do not overmix the batter after adding the flour.
Allow the cake to cool completely before frosting.

Variations: Add 1/2 cup chopped walnuts or raisins to the batter for extra texture.

Storage: Because the cake contains cream cheese frosting, store it covered in the refrigerator for up to 4 days.

Freezing: Freeze the unfrosted cake for up to 2 months for best quality. Thaw before frosting.

Serving: For a softer texture, let an individual slice sit at room temperature briefly before serving.

How to Store Applesauce Cake

For this cream cheese-frosted version, keep the cake covered in the refrigerator at 40°F or below. Refrigerate after frosting and return leftover portions to the refrigerator promptly.

Do not leave the frosted cake unrefrigerated for more than two hours, or one hour when temperatures exceed 90°F.

Use a covered cake container to protect the frosting and prevent the cut edges from drying out. Remove only the portions you plan to serve.

Safe Baking Tips

Avoid tasting unbaked cake batter. Raw flour can contain harmful bacteria, and batter containing raw eggs also requires thorough cooking.

Wash your hands, utensils, and work surfaces after preparing the batter. For more information, read the FDA’s guidance on handling flour safely.

Frequently Asked Questions

Can I use homemade applesauce?

Yes, provided it has a similar consistency to the unsweetened applesauce specified in the recipe. Very watery or chunky applesauce can change the cake’s texture. Let cooked applesauce cool before mixing it into the batter.

Can I leave off the frosting?

Yes. Serve the cake plain if you prefer a simpler finish. A light dusting of powdered sugar just before serving is another option.

Why did my applesauce cake turn out dense?

Too much flour, excessive mixing, or underbaking can contribute to a dense texture. Measure carefully, mix gently after adding flour, and check the center before removing the cake from the oven.

Can I use a different pan?

Changing the pan changes the batter depth and baking time. Use the size listed in the recipe for the most predictable result. Do not assume a loaf pan, Bundt pan, and rectangular pan will bake identically.

More Fall Dessert Ideas

For another dessert with warm seasonal spices, explore our Pumpkin Pie Truffles. These small, no-bake treats offer a convenient addition to a fall dessert platter.