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Applesauce Cake

Applesauce cake is a moist golden-brown American dessert baked in a 9x13 pan and topped with a light, swirled cream cheese frosting. The batter combines applesauce with warm spices for tender crumb and easy slice-ready layers.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Applesauce cake
  • 2 cup all-purpose flour Measure and level for even bake.
  • 1.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp allspice
  • 0.25 tsp cloves
  • 0.25 tsp salt
  • 0.5 cup 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 add-in.
Cream cheese frosting
  • 8 oz cream cheese Use room temperature for smooth frosting.
  • 0.25 cup butter For frosting.
  • 2 cup powdered sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make the cake
  1. Preheat oven to 350F and grease a 9x13 pan so the cake releases cleanly.
  2. Whisk all-purpose flour, baking soda, cinnamon, allspice, cloves, and salt until evenly blended and no spice streaks remain.
  3. Beat softened unsalted butter with granulated sugar and packed brown sugar until fluffy, then beat in eggs and vanilla extract until smooth.
  4. Stir in unsweetened applesauce until incorporated and glossy, then fold in the flour mixture just until combined.
  5. Fold in walnuts or raisins if using so they’re evenly distributed without overmixing.
  6. Bake at 350F for 35-40 minutes, until a toothpick comes out clean and the top springs back lightly.
  7. Cool the cake completely before frosting so the cream cheese topping stays thick and spreadable.
Make and spread the frosting
  1. Beat cream cheese, butter, powdered sugar, and vanilla until light and fluffy with a smooth, spreadable consistency.
  2. Spread the cream cheese frosting over the cooled cake, then swirl the surface for a finished look.

Notes

Pro tip: for the cleanest slices, let the cake cool fully before frosting; refrigerate any leftovers in an airtight container for up to 4 days. Freezing is yes—freeze unfrosted cake slices up to 2 months, thaw overnight in the fridge, and frost after thawing. For a lighter option, you can use reduced-fat cream cheese in the frosting while keeping the same method and texture.