I’ll be honest — I didn’t expect this applesauce cake to turn out as good as it did the first time I baked it. I was just trying to use up a jar of applesauce sitting in the back of my fridge.
No plan, no big expectations. But what came out of the oven? A soft, moist, perfectly spiced cake that I’ve now made more times than I can count.
It’s one of those cakes that feels like it should be difficult, but it’s actually the easiest thing ever. No mixer needed (unless you feel fancy), no waiting for butter to soften, and definitely no long list of weird ingredients.
Just regular pantry stuff, warm spices, and that applesauce doing all the magic in the background. And let me tell you — the texture? So soft, almost springy. The kind of cake that stays good for days without drying out.
And the frosting… don’t even get me started. It’s smooth, creamy, and just the right amount of sweet.
I always add a little sprinkle of chopped walnuts on top — not just because it looks pretty (though it really does), but because that little crunch makes the soft cake even better.
If you’ve never made applesauce cake before, this is the one you try. No complicated steps. No “special baker” energy required.
Just an easy recipe that actually works, tastes amazing, and makes your kitchen smell like a warm hug. I can’t wait for you to bake it and see for yourself.
Applesauce Cake Recipe (Serves 8-10)
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Oven Temp: 175°C (350°F)
Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour – sifted
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (120ml) neutral oil (sunflower or canola preferred)
- ¾ cup (150g) brown sugar – packed
- ¼ cup (50g) white granulated sugar
- 2 large eggs – room temperature
- 1 ½ cups (375ml) smooth, unsweetened applesauce
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk – room temperature
For the Frosting:
- ½ cup (113g) unsalted butter – room temperature
- 225g (8 oz) cream cheese – softened
- 2 cups (240g) powdered sugar – sifted
- 1 tsp vanilla extract
- Pinch of salt
For Topping:
-
½ cup (60g) finely chopped walnuts
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease a 9-inch round cake pan, then line the bottom with parchment paper. Grease the parchment as well for easy release.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, add the oil, brown sugar, and white sugar. Beat for 1–2 minutes with an electric hand mixer until fully combined and slightly fluffy.
- Beat in the eggs, one at a time, until the mixture is smooth. Then mix in the applesauce and vanilla extract until fully incorporated.
- Add the dry ingredients to the wet mixture in 3 parts, alternating with the milk in 2 parts. Begin and end with the dry ingredients. Mix on low speed or gently by hand until just combined. Do not overmix.
- Pour the batter into the prepared pan. Use a spatula to smooth the surface evenly.
- Bake on the middle rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Frosting the Cake:
- In a large bowl, beat the butter and cream cheese together on medium-high speed for 2–3 minutes until smooth and creamy. Add the powdered sugar, 1 cup at a time, then mix in the vanilla extract and a pinch of salt.
- Continue beating until fluffy (about 1–2 more minutes). If too soft, chill for 10–15 minutes before spreading.
- Once the cake has completely cooled, spread the frosting generously over the top. Use a small spatula or back of a spoon to create decorative swirls like in the image.
- Sprinkle the chopped walnuts generously over the frosting.
- Applesauce texture: Use smooth, unsweetened applesauce for a fine crumb. Chunky applesauce may change texture.
- Don’t overbake: Check at 35 minutes. Overbaking will dry out the cake.
- Full-fat dairy yields the creamiest, most stable frosting.
- Store: Keep the cake refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
Why Is My Applesauce Cake Dry?
A dry applesauce cake usually means something went wrong during mixing or baking. Here’s what to check:
- Too much flour: Adding extra flour (even by accident) makes the cake dry. Always spoon and level it properly.
- Not enough liquid: If the batter looks thick, it probably needs a bit more milk or applesauce.
- Overbaking: Baking it for too long removes moisture. Start checking 5 minutes before the timer ends.
- Oven too hot: High heat bakes the outside too fast, drying the inside. Use an oven thermometer to check.
- Wrong type of applesauce: Unsweetened smooth applesauce gives better moisture than chunky or sweetened ones.
How Do I Make Applesauce Cake More Moist?
If you want your applesauce cake to stay soft and moist even after days, try these simple tips:
- Use oil instead of butter: Oil gives a softer, more tender crumb.
- Add a little yogurt or sour cream: Just 2–3 tablespoons help boost moisture.
- Don’t overmix the batter: Overmixing breaks the cake structure and makes it dry.
- Bake just until done: A toothpick with a few crumbs is better than one that comes out fully clean.
- Use fresh eggs and room temp milk: Cold ingredients don’t mix well and affect the texture.
- Cover the cake properly after baking: Store it in an airtight container to lock in moisture.
Can I Make Applesauce Cake Without Eggs?
Yes, you can make a delicious applesauce cake without eggs. Just use one of these easy swaps:
- Extra applesauce: Use ¼ cup more applesauce for each egg you replace.
- Plain yogurt: ¼ cup of plain yogurt works great per egg.
- Mashed banana: Use ¼ cup ripe mashed banana as an egg alternative.
- Commercial egg replacer: If you have it, follow the package directions.
Is Applesauce Cake Healthy?
Applesauce cake is often healthier than regular cakes, but it depends on the ingredients you use. Here’s why it can be a better option:
- Less fat: Applesauce replaces part of the oil or butter.
- Less sugar: Natural sweetness from applesauce means you can reduce added sugar.
- Simple ingredients: You can use whole wheat flour and skip artificial flavors.
- Bakes soft without heavy cream: It stays tender without needing too many rich ingredients.
How Do I Stop Applesauce Cake From Sinking In The Middle?
A sunken cake is frustrating — but easy to prevent with these tips:
- Don’t open the oven early: Let the cake set before checking (after at least 25–30 mins).
- Use the right amount of baking soda or powder: Too much or too little causes collapse.
- Mix evenly: Uneven batter leads to weak spots in the center.
- Use the correct pan size: Batter that’s too deep won’t bake evenly.
- Bake in the center rack: Keeps heat balanced around the cake.
What’s The Best Pan Size For Applesauce Cake?
The right pan makes all the difference in how your cake bakes. These sizes work best:
- 9-inch round cake pan: Most common size for even baking.
- 8×8 inch square pan: Makes a thicker cake; bake slightly longer.
- 9×13 inch pan: Works if doubling the recipe or making for a group.
- Loaf pan: Works too, but needs more time to bake through.
How Do I Prevent Applesauce Cake From Sticking To The Pan?
Nobody wants half the cake left behind in the pan — try these steps to get a clean release:
- Grease well: Use oil or butter to coat the bottom and sides.
- Add flour: After greasing, lightly dust the pan with flour.
- Use parchment paper: Line the bottom of the pan for a guaranteed clean lift.
- Let it cool before removing: Wait at least 10–15 minutes so it firms up.
Why Is My Applesauce Cake Too Dense Or Gummy?
A gummy cake feels heavy, and it’s usually caused by a few simple mistakes. Here’s how to avoid them:
- Overmixing the batter: Stir just until the flour disappears.
- Too much applesauce: Extra moisture can make it heavy and sticky.
- Incorrect flour-to-liquid ratio: Too much liquid or not enough flour ruins the structure.
- Baking at low temperature: Low heat makes the cake cook unevenly and stay dense.
- Expired baking soda/powder: Old leavening doesn’t lift the cake properly.
Can I Freeze Applesauce Cake?
Yes, you can freeze applesauce cake and it still tastes great after thawing. Here’s how to do it right:
- Freeze unfrosted cake: Wrap tightly in plastic wrap and foil.
- For frosted cake: Freeze uncovered first to harden frosting, then wrap.
- Use airtight containers: Keeps freezer smells out and cake fresh.
- Label the date: So you know when you made it.
- Thaw at room temp: Leave it on the counter, still wrapped, until it softens.