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Moist Old-Fashioned Applesauce Cake

Close-up of a moist, dark slice of applesauce cake topped with thick cream cheese frosting on a white plate.
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This is the moist old-fashioned applesauce cake you need. We fixed the common issues to give you a super soft, tender cake packed with warm cinnamon spice. It is a nostalgic dessert that works great for fall baking or an easy everyday treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups unsweetened applesauce
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • For the optional Cinnamon Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3 minutes. This step builds necessary air for a tender crumb.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. In a separate bowl or measuring cup, stir together the applesauce, milk, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce mixture. Begin and end with the dry ingredients (e.g., add 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix only until just combined; do not overmix.
  7. Pour the batter evenly into your prepared pan(s).
  8. Bake for 30 to 35 minutes for a 9×13 pan, or 30 to 40 minutes for round layers, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan on a wire rack before frosting.
  10. To make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and cinnamon, mixing on low speed until combined. Add the vanilla. Beat on medium speed until light and fluffy. Add milk one tablespoon at a time if the frosting is too stiff.
  11. Spread the Cinnamon Cream Cheese Frosting evenly over the cooled cake.

Notes

  • For an extra cozy texture, you can fold in 1/2 cup of raisins or chopped pecans with the last addition of dry ingredients.
  • If you prefer a simpler finish, dust the cooled cake generously with powdered sugar instead of using the full frosting recipe.
  • Using unsweetened applesauce helps control the overall sweetness, allowing the spices to shine through.

Nutrition

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