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Applesauce Cake

Applesauce Cake with a tender, moist crumb baked until a toothpick comes out clean and topped with a swirled cream cheese frosting. Uses warm spices like cinnamon, allspice, and cloves for a golden-brown cake that slices neatly.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp allspice
  • 0.25 tsp cloves
  • 0.25 tsp salt
Cake batter
  • 0.5 lb unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 1.5 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup walnuts or raisins (optional)
Cream cheese frosting
  • 8 oz cream cheese
  • 0.25 cup butter
  • 2 cup powdered sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the pan
  1. Preheat oven to 350F and grease a 9x13 pan so it’s ready to bake immediately.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, allspice, cloves, and salt in a bowl until evenly combined.
Make the batter base
  1. Beat unsalted butter, granulated sugar, and brown sugar until fluffy, about 2 to 3 minutes.
  2. Add eggs and vanilla extract and beat until smooth and fully incorporated.
  3. Stir in unsweetened applesauce until the batter looks cohesive.
  4. Fold the flour mixture into the applesauce mixture just until no dry streaks remain.
  5. Fold in walnuts or raisins (optional) if using for added texture.
Bake and cool
  1. Bake in the 350F oven for 35 to 40 minutes, until a toothpick comes out clean.
  2. Cool the cake completely before frosting so the frosting stays creamy and doesn’t melt.
Make frosting and finish
  1. Beat cream cheese, butter, powdered sugar, and vanilla until light and fluffy.
  2. Spread the cream cheese frosting over the cooled cake for a smooth finish.

Notes

For the neatest slices, let the cake cool fully before frosting and chill 30 minutes if you want firmer swirls. Store covered in the refrigerator up to 4 days; freeze frosted cake up to 2 months (wrap tightly). For a dairy-light swap, use low-fat cream cheese and a plant-based butter stick to keep the frosting thick without changing the overall method.