Go Back
Applesauce cake topped with cream cheese frosting, with a square slice served on a ceramic plate.
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling & Chilling Time 1 hour
Total Time 1 hour 55 minutes
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

  • 9x13-inch baking pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper if desired.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the unsweetened applesauce until combined. The mixture may look slightly curdled, which is normal.
  6. Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix gently until just combined. Do not overmix.
  7. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
  8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Remove the cake from the oven and allow it to cool completely in the pan, approximately 60 minutes.
  10. Prepare the frosting. Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt. Beat until creamy.
  11. Spread the cream cheese frosting evenly over the completely cooled cake.
  12. 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.