Applesauce Cake
This tender applesauce cake is warmly spiced, easy to mix by hand, and just right for snacking, lunch boxes, or a simple dessert. It keeps well for several days, so it is a smart bake-ahead cake for busy weeks.
Total
60 min
Servings
12 slices
Level
Easy
Applesauce cake is the kind of homey bake that does not ask much from you. A bowl, a whisk, and a baking pan are enough. The applesauce adds moisture and gentle apple flavor, while cinnamon, nutmeg, and cloves make the kitchen smell cozy.
This version is made with oil instead of butter, which helps the cake stay soft for days. You can serve it plain, dust it with powdered sugar, or add a simple cream cheese frosting if you want it to feel more like a celebration cake.
Use unsweetened applesauce if you can, so the cake does not turn too sweet. If your applesauce is chunky, that is fine; it will give the cake little pockets of apple throughout.
01What you'll need
Ingredients
16 items · 12 slices
- Nonstick baking spray or softened butter, for greasing the pan
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 cup packed light brown sugar
- 1/2 cup neutral oil, such as canola, vegetable, or sunflower oil
- 2 large eggs, at room temperature if possible
- 1 1/2 cups unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans, optional
- 1/2 cup raisins, optional
- Powdered sugar, for dusting, optional
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 350°F. Grease a 9-inch square baking pan or a 9-inch round cake pan. For easier lifting, line the bottom with parchment paper, then grease the paper too.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisking spreads the leaveners evenly, which helps the cake rise in a steady way.
3. Combine the sugar and oil
In a large bowl, whisk the brown sugar and oil until the mixture looks smooth and glossy. Break up any firm lumps of brown sugar with the back of a spoon.
4. Add the eggs and applesauce
Whisk in the eggs, one at a time, until blended. Add the applesauce and vanilla, then whisk again. The batter may look a little loose at this point, and that is normal.
5. Fold in the flour mixture
Add the dry ingredients to the wet ingredients. Use a spatula to fold them together, which means gently lifting the batter from the bottom and turning it over itself. Stop when you no longer see dry streaks of flour.
6. Add nuts or raisins
If using walnuts, pecans, or raisins, fold them in gently. Do not overmix, or the cake can turn dense instead of tender.
7. Bake the cake
Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, until the top springs back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool and serve
Let the cake cool in the pan for at least 20 minutes. Serve warm or at room temperature. Dust with powdered sugar just before serving, if you like.
03From our kitchen
Cook's tips
- Make-ahead: This cake is a good make-ahead dessert. Bake it one day before serving, cool it completely, and cover it tightly. The spices taste a little deeper the next day.
- Storage: Keep the cake covered at room temperature for up to 3 days. If your kitchen is very warm or if you add cream cheese frosting, store it in the refrigerator.
- Freezing: Wrap unfrosted slices or the whole cooled cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
- Applesauce choice: Unsweetened applesauce gives you the most control over sweetness. If using sweetened applesauce, reduce the brown sugar by 2 to 3 tablespoons.
- Oil swap: Melted coconut oil works, but it can add coconut flavor and should not be too hot when mixed with the eggs. Melted butter also works, though the cake may dry out a little faster.
- Flour swap: You can replace up to half of the all-purpose flour with whole wheat flour for a heartier cake. The texture will be slightly denser but still moist.
Cook's note
For a frosted version, beat 4 ounces softened cream cheese with 2 tablespoons softened butter, 1 cup powdered sugar, a pinch of salt, and 1/2 teaspoon vanilla until smooth. Spread it over the completely cooled cake and refrigerate leftovers.
04Frequently asked
Questions & answers
Can I make applesauce cake without nuts or raisins?
Yes. The nuts and raisins are optional. Leave them out with no other changes to the recipe.
Can I use homemade applesauce?
Yes. Homemade applesauce works well. If it is very watery, simmer it for a few minutes to thicken, then cool it before using. Thick applesauce gives the cake a better texture.
Why did my applesauce cake sink in the middle?
It may have been underbaked, or the batter may have been overmixed. Bake until a toothpick comes out clean or with only a few moist crumbs, and fold the flour in gently.
Can I bake this in a loaf pan?
Yes, but the baking time will be longer. Use a 9-by-5-inch loaf pan and start checking around 50 minutes. Tent the top loosely with foil if it browns before the center is done.
Does applesauce cake need frosting?
No. It is moist and flavorful on its own. A dusting of powdered sugar is enough for a simple finish, but cream cheese frosting is nice for a sweeter dessert.
05Keep cooking
You might also like
DessertsChocolate Mug Cake
This single-serve chocolate mug cake is soft, warm, and ready in minutes. It is made with pantry staples and cooks right in the microwave.
DessertsPeach Dump Cake
This easy peach dump cake turns canned peaches, boxed cake mix, and butter into a warm, spoonable dessert with very little prep. It is sweet, cozy, and just right with a scoop of vanilla ice cream.
DessertsClassic Chocolate Cake
This tender two-layer chocolate cake is rich, simple, and friendly enough for a birthday, bake sale, or quiet weekend dessert. A quick cocoa frosting keeps it soft, fudgy, and easy to slice.
DessertsButter Cake
This classic butter cake is soft, golden, and simple enough for a weeknight bake. Serve it plain with tea, dust it with sugar, or dress it up with berries and whipped cream.