Some desserts you bake for show, and some you bake because they just hit right every time. This applesauce cake falls into the second camp. It’s not trying to be fancy—it’s trying to be your favorite. And with warm spices, a rich but not-too-heavy texture, and the silkiest cream cheese frosting on top, it does exactly that.

I started making this cake one fall when I had an excess of applesauce and a craving for something cozy. The result was a tender, perfectly spiced cake that’s simple enough for a weekday bake, but crowd-pleasing enough to hold its own on a holiday table. It’s become one of those recipes I turn to when I want something easy, nostalgic, and guaranteed to be devoured.

Let’s get into why this cake works, how I make it, and how you can make it your new go-to, too.

Why This Applesauce Cake Works

This cake is all about balance—it’s sweet but not overly so, rich but not dense, and full of warming spice without being overpowering. Here’s why I keep this recipe bookmarked:

• Applesauce = moisture magic: It keeps the cake incredibly tender without needing tons of butter.
• No special equipment needed: Just a couple bowls, a whisk, and a hand mixer for the frosting.
• Warm spice blend: Cinnamon, ginger, nutmeg, and allspice give it that cozy aroma and taste.
• That frosting: Cream cheese + butter + vanilla + powdered sugar = a tangy-sweet cloud of perfection.

Ingredients You’ll Need

(Serves 12 | Prep Time: 20 mins | Bake Time: 30–40 mins)

For the Cake:

• 2 1/4 cups (318 g) all-purpose flour (scoop and level)
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) brown sugar (light or dark works fine)
• 2 large eggs
• 2 cups unsweetened applesauce
• 3/4 cup (175 ml) vegetable or canola oil
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, near room temperature
• 6 Tbsp unsalted butter, softened
• 3 cups (360 g) powdered sugar
• 1 tsp vanilla extract

How I Make My Applesauce Cake (Step-by-Step)

1. Preheat and Prep

I preheat my oven to 350°F and spray a 9×13-inch baking dish with non-stick cooking spray. This cake doesn’t stick much, but I don’t take chances when it comes to frosting a clean top.

2. Whisk the Dry Ingredients

In a large bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. A quick 30 seconds of whisking makes sure everything’s evenly distributed. I make a well in the center and set it aside.

3. Beat the Sugar and Eggs

In another large bowl, I beat the granulated sugar, brown sugar, and eggs with an electric hand mixer for about 2 minutes until light and fluffy. This helps the cake get that soft, tender crumb.

4. Add Wet Ingredients

I mix in the applesauce, oil, and vanilla extract until everything’s smooth and combined.

5. Combine Wet and Dry

I pour the applesauce mixture into the well of the dry ingredients and gently fold everything together. I stop once the flour is just incorporated—some lumps are totally fine. Overmixing would make the cake tough, and this one is all about staying soft and moist.

6. Bake

I pour the batter into the prepared dish and give it a little wiggle to level it out. Into the oven it goes for 30 to 40 minutes. I check doneness with a toothpick in the center—if it comes out clean or with a moist crumb, it’s good to go.

After baking, I cool it on a wire rack. If I’m in a rush, I pop it into the fridge for 20 minutes to speed things up.

How I Make the Cream Cheese Frosting

This frosting comes together in minutes but tastes like it took a lot more effort.

1. In a clean bowl, I beat together the cream cheese, butter, powdered sugar, and vanilla extract with my hand mixer.
2. I start on low speed until it’s mostly combined, then crank it up to high and beat for 3–5 minutes until it’s light, fluffy, and spreadable.
3. If the frosting feels too soft (especially in a warm kitchen), I stick it in the freezer for a few minutes, stirring every 2–3 minutes until it firms up just right.

Once the cake is completely cool, I slather on the frosting in a thick, dreamy layer.

Serving Suggestions and Tips

• Serve chilled or at room temp: I actually like this cake cold from the fridge—it firms up just enough while staying moist.
• Add-ins are welcome: Chopped nuts, raisins, or even mini chocolate chips fold in beautifully.
• Want a layer cake? You can bake this in two 8-inch rounds—just shorten the bake time and check early.
• No mixer? You can whisk the cake by hand and use a sturdy spoon or whisk for the frosting (but your arm may get a workout!).

FAQs From My Kitchen to Yours

Q: Can I use sweetened applesauce?
A: You can, but I recommend cutting the sugar by about ¼ cup to balance the sweetness.

Q: Can I freeze the cake?
A: Absolutely. I freeze it unfrosted, tightly wrapped, for up to 3 months. Thaw and frost before serving.

Q: How long does it keep in the fridge?
A: Covered well, it keeps for up to 5 days. I store mine in an airtight container and sneak forkfuls every time I open the fridge.

Q: Can I make it into cupcakes?
A: Yes! Bake at 350°F for 18–22 minutes. It makes about 24 standard cupcakes.

Final Thoughts

This applesauce cake is the kind of recipe that quietly becomes a favorite. It doesn’t shout for attention, but it delivers every single time. It’s soft, warmly spiced, and crowned with a cloud of cream cheese frosting that makes each bite feel like a hug.

Whether you’re baking for a potluck, a birthday, or just to treat yourself, this cake rises to the occasion—literally and figuratively. Try it once, and you’ll see why I keep coming back to it, no matter the season.

This Applesauce Cake Is My Fall Baking Staple (But I Make It Year-Round)

Some desserts you bake for show, and some you bake because they just hit right every time. This applesauce cake falls into the second camp. It’s not trying to be fancy—it’s trying to be your favorite. And with warm spices, a rich but not-too-heavy texture, and the silkiest cream cheese frosting on top, it does exactly that.

By Jason GriffithPublished on April 8, 2025

Prep Time20 min

Cook Time30 min

Total Time45 min

Servings12 servings

Category: Dessert

Cuisine: American

Ingredients

• 1 tsp baking soda
• 1 tsp baking powder
• 4 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 2 tsp ground nutmeg
• 4 tsp ground allspice
• 4 cup (150 g) granulated sugar
• 2 cup (100 g) brown sugar (light or dark works fine)
• 4 cup (175 ml) vegetable or canola oil
• 1 tsp vanilla extract
• 8 oz cream cheese
• 6 Tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the dry ingredients: baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
3. In another bowl, mix the granulated sugar, brown sugar, and oil until well combined.
4. Add the applesauce and vanilla extract to the sugar mixture, and stir until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared baking pan and smooth the top.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. While the cake is baking, prepare the cream cheese frosting by beating the cream cheese and unsalted butter together until smooth. Add in the vanilla extract and mix well.
9. Once the cake is completely cooled, frost with the cream cheese frosting.
10. Slice and serve. Enjoy your delicious applesauce cake!

Nutrition Information

@type: NutritionInformation

Calories: 350 calories

Protein Content: 3g

Carbohydrate Content: 55g

Fat Content: 15g

Tags: applesauce cake, fall dessert, spiced cake, cream cheese frosting

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