Applesauce Cake Recipe

Course: Dessert

Cuisine: American

Keyword: apple dessert, apple sauce cake, applesauce cake, applesauce spice cake, cinnamon applesauce cake, cream cheese frosting cake, easy applesauce cake, fall cake recipe, how to make cake with applesauce, moist applesauce cake, old fashioned applesauce cake

Prep Time: 15

Cook Time: 40

Cooling Time: 1

Total Time: 1 55

Servings:

Calories: 505kcal

Author: Jessica Formicola

This applesauce cake is soft, warmly spiced, and topped with caramel cream cheese frosting for an easy dessert that feels cozy, classic, and incredibly moist.

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Equipment

Ingredients

Cake:

1/2 cup unsalted butter , room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/4 cup apple sauce
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse Kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 ground ginger
1/4 teaspoon ground allspice

Frosting:

4 ounces cream cheese , softened
2 tablespoons unsalted butter , softened
1/2 cup caramel sauce
2 cups powdered sugar
1/2 teaspoon coarse Kosher salt
1-2 tablespoons heavy cream , optional

Instructions

Cake:

Preheat the oven to 350°F. Line an 8x8 baking pan with parchment. Set aside.
In the bowl of a stand mixer, cream together the softened 1/2 cup unsalted butter1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, approximately 3 minutes. Blend in the 1 1/4 cup apple sauce and 1 teaspoon vanilla extract, blend until combined. Set aside.
In a separate bowl, sift or whisk together the 2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon coarse Kosher salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 ground ginger and 1/4 teaspoon ground allspice. Add the dry mixture to the wet mixture in two increments until just mixed. Do not over mix.
Transfer the cake batter to the prepared pan and bake for 40 minutes or until the center is set.
Remove and allow to cool fully before frosting.

Frosting:

In the bowl of a stand mixer, beat together the softened 4 ounces cream cheese and 2 tablespoons unsalted butter until light and fluffy, approximately 3-4 minutes.
Add the 1/2 cup caramel sauce, 2 cups powdered sugar and 1/2 teaspoon coarse Kosher salt, blending well again until no lumps remain.
Add 1-2 tablespoons heavy cream depending on the desired consistency of the frosting.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

Storage

Keep the cake stored in an airtight container for up to 2 days in the fridge.

Freezing

This cake is freezer-friendly before being frosted. Wrap it tightly with plastic wrap and freeze for up to 3 months.

Nutrition