Applesauce Cake
Spiced, impossibly moist, and crowned with tangy cream cheese frosting — the old-fashioned apple cake peak apple season deserves.
In a nutshell: This authentic american applesauce cake comes together in just 55 mins using simple whole ingredients. The chef's secret: sweetened applesauce throws off the sugar balance and can make the crumb gummy — the. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Applesauce cake: a moist, warmly spiced apple cake with cream cheese frosting. An easy old-fashioned bake for peak apple season.
Key Equipment
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- 9x13-inch baking pan
- Large mixing bowl
- Whisk
- Electric mixer
Chef's Pro-Tips
- Use unsweetened applesauce: sweetened applesauce throws off the sugar balance and can make the crumb gummy — the brown sugar already carries the sweetness.
- Cool completely before frosting: even a slightly warm cake melts cream cheese frosting into a sliding mess, so be patient and let the pan cool fully.
- Do not overmix once the flour goes in: stir just until the streaks disappear, or the cake turns tough instead of tender and moist.
Ingredients
12
servings
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2 cups all-purpose flour
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1 ½ tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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½ tsp kosher salt
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½ cup butter, softened
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1 cup brown sugar, packed
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2 eggs, room temperature
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1 ½ cups unsweetened applesauce
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1 tsp vanilla extract
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¾ cup chopped walnuts, optional
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8 oz cream cheese, softened, for frosting
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¼ cup butter, softened, for frosting
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2 cups powdered sugar, for frosting
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Step-by-Step Instructions
Heat the Oven and Mix Dry
Preheat the oven to 350°F (175°C) and grease a 9x13-inch pan. Whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
Cream Butter and Sugar
Beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
Add Applesauce and Flour
Mix in the applesauce, then fold in the dry ingredients just until combined. Fold in the walnuts, if using. Do not overmix — a few small lumps are fine.
Bake
Spread the batter in the pan and bake for 38-42 minutes, until a toothpick inserted in the centre comes out clean. Cool completely in the pan.
Frost and Serve
Beat the cream cheese and butter until smooth, then beat in the powdered sugar. Spread over the cooled cake, slice, and serve.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — simply leave the walnuts out, or swap in 3/4 cup of raisins. The cake is moist and flavourful either way.
Covered in the fridge, the frosted cake keeps for up to 5 days. Bring slices to room temperature for 20 minutes before serving for the best texture.
Yes — use a well-greased 10-cup bundt pan and bake for 50-60 minutes, until a skewer comes out clean. Cool 15 minutes before turning out.
Yes — freeze the unfrosted cake, well wrapped, for up to 3 months. Thaw overnight in the fridge and frost fresh.