I’m excited to share my Homemade Applesauce Cake, a moist, spiced cake finished with an unexpected frosting twist and a small secret that makes it truly stand out.

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I never set out to invent a new dessert, but this Moist & Flavorful Applesauce Cake kept demanding attention. It somehow manages a tender crumb that drinks up spice and holds shape, thanks in part to all purpose flour and a generous kiss of ground cinnamon.

Folks searching for Homemade Applesauce Cake will click because it feels familiar yet slyly different, and yes some versions get a glossy Applesauce Cake Frosting, though that’s not the point here. I love that it stuffs simple pantry feels into something a little wild, makes you pause, take another slice, wonder why you waited so long.

Ingredients

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All purpose flour gives structure and carbs little fibre, not very nutrient dense.
Light brown sugar adds deep molasses sweetness, mostly carbs, minimal vitamins.
Vegetable oil keeps cake moist, high in calories, mostly unsaturated fats.
Eggs give protein, bind and enrich, add natural richness and moisture.
Applesauce sweet adds moisture less fat some fibre and a bit of vitamin C.
Walnuts or pecans crunchy, add healthy fats and protein, optional texture boost.
Raisins or cranberries bring chewiness and sweetness, extra sugars, small antioxidants kick.
Cinnamon warm spice, adds aroma and flavor, may help perceived sweetness.
Baking powder and soda leavening agents, make cake rise, not nutritive ingredients.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves (optional)

1 1/4 cups packed light brown sugar

1/2 cup granulated sugar

3/4 cup vegetable oil

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups unsweetened applesauce (smooth)

1 cup chopped walnuts or pecans (optional)

1/2 cup raisins or dried cranberries (optional)

How to Make this

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1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 by 13 inch pan or line it with parchment paper, or you can use two 8 inch round pans instead.

2. In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves if using. Set aside.

3. In a large bowl combine 1 1/4 cups packed light brown sugar, 1/2 cup granulated sugar and 3/4 cup vegetable oil. Whisk until smooth and slightly glossy.

4. Add 2 large eggs one at a time to the sugar oil mix, beating a bit after each so it looks homogenous, then stir in 1 teaspoon pure vanilla extract. Room temp eggs mix better so try not to use them cold.

5. Stir 2 cups unsweetened applesauce into the wet mixture until evenly combined. The batter will be thick and a little loose, that’s fine.

6. Fold the dry ingredients into the wet with a rubber spatula until just combined. Don’t overmix or the cake will get tough, a few small streaks are okay.

7. Fold in 1 cup chopped walnuts or pecans and 1/2 cup raisins or dried cranberries if you want them. Tip: toss the nuts and dried fruit with a teaspoon of flour first so they don’t all sink to the bottom.

8. Pour the batter into the prepared pan, smooth the top and give the pan a couple gentle taps on the counter to settle it. Bake at 350 degrees F for about 35 to 45 minutes for a 9 by 13 inch pan, if using 8 inch rounds bake 45 to 55 minutes. It’s done when a toothpick inserted in the center comes out with a few moist crumbs not wet batter.

9. Cool the cake in the pan on a wire rack for about 10 minutes, then remove it to the rack to cool completely before slicing. Store covered at room temperature for up to 3 days or refrigerate to keep longer.

Equipment Needed

1. 9 by 13 inch baking pan or two 8 inch round pans, or parchment paper to line them
2. Medium and large mixing bowls (one for dry, one for wet)
3. Measuring cups and spoons
4. Whisk
5. Rubber spatula for folding and scraping, dont overmix
6. Sturdy wooden spoon or electric hand mixer for beating the eggs and sugar
7. Wire cooling rack and oven mitts for safe handling
8. Toothpick or cake tester to check doneness

FAQ

Q: What temperature and baking time should I use? A: Bake at 350°F (175°C) until a toothpick in the center comes out clean or with a few moist crumbs, usually about 35 to 50 minutes depending on pan size – 9×13 pans tend to finish closer to 35 min, 8 or 9 inch rounds or a square pan usually need 40 to 50 min.

Q: Can I swap ingredients like oil, eggs or applesauce? A: Yes, you can swap equal parts melted butter for the oil for a richer taste, or use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan-ish version but texture will be a bit denser, and if your applesauce is sweetened cut the sugars by 2 to 4 tbsp to avoid it being too sweet.

Q: Should I add nuts or raisins, and any tricks? A: Totally optional, add up to the cup listed; toast nuts first for more flavor, toss nuts and dried fruit in a little flour so they don't sink, and steep raisins in hot tea or rum for 10 minutes if you want them plump.

Q: How do I keep the cake super moist and not gummy? A: Measure flour by spooning into the cup and level off, dont pack it, mix just until combined, and dont overbake. For extra tenderness you can fold in 2 to 4 tbsp sour cream or yogurt to the batter, but its still plenty moist with the applesauce.

Q: Can I make this as cupcakes or in a loaf pan? A: Yes, for cupcakes bake at 350°F about 18 to 22 minutes, for a loaf pan expect 50 to 65 minutes. Always use the toothpick test because times vary by pan and oven.

Q: How do I store or freeze leftovers? A: At room temp keep covered for 2 to 3 days, refrigerate up to 5 to 7 days. For freezing wrap tightly in plastic then foil or freeze in an airtight container up to 3 months, thaw overnight in the fridge or on the counter and warm briefly in the oven or microwave before serving.

Moist & Flavorful Applesauce Cake Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour at the same measure. Cake will be a bit denser and nuttier; if batter looks dry add 2 tablespoons extra applesauce or a splash of milk.
Vegetable oil: use melted unsalted butter cup for cup for richer, more buttery flavor. Let butter cool a little so it doesnt cook the eggs when mixed.
Eggs: for each egg replace with 1 tablespoon ground flaxseed plus 3 tablespoons water, stir and let sit 5 minutes until gelled. Works well in moist, spiced cakes.
Packed light brown sugar: if you dont have it mix 1 1/4 cups granulated sugar with 1 tablespoon molasses until evenly moistened. Or use coconut sugar cup for cup for a deeper caramel note.

Pro Tips

1. Check doneness early and often: start poking with a toothpick a few minutes before the lower end of the bake time, it should come out with a few moist crumbs not wet batter. If it still looks gooey give it 3 to 5 more minutes, overbaking will dry it out fast.

2. Stop fruit and nuts from sinking: toss them in a teaspoon or two of flour so they suspend better in the batter, or toss them with a bit of sugar if you want them to stay nearer the top. Don’t add too much flour though or you’ll change the batter texture.

3. Keep the crumb tender: if you want a slightly richer, more tender cake swap half the oil for melted butter or fold in 2 tablespoons of yogurt or sour cream. These little swaps make the cake feel less dense but they can change baking time a bit so watch it.

4. Storage and reheating hacks: store tightly covered at room temp for a couple days, refrigerate after that to keep it longer. To revive slices, heat briefly in the microwave with a wet paper towel over them for 10 to 15 seconds, it brings back moisture fast.

Moist & Flavorful Applesauce Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m excited to share my Homemade Applesauce Cake, a moist, spiced cake finished with an unexpected frosting twist and a small secret that makes it truly stand out.

Servings

servings

Calories

424

kcal

Equipment: 1. 9 by 13 inch baking pan or two 8 inch round pans, or parchment paper to line them
2. Medium and large mixing bowls (one for dry, one for wet)
3. Measuring cups and spoons
4. Whisk
5. Rubber spatula for folding and scraping, dont overmix
6. Sturdy wooden spoon or electric hand mixer for beating the eggs and sugar
7. Wire cooling rack and oven mitts for safe handling
8. Toothpick or cake tester to check doneness

Ingredients

2 cups (250 g) all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
3/4 cup vegetable oil
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups unsweetened applesauce (smooth)
1 cup chopped walnuts or pecans (optional)
1/2 cup raisins or dried cranberries (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 by 13 inch pan or line it with parchment paper, or you can use two 8 inch round pans instead.
In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves if using. Set aside.
In a large bowl combine 1 1/4 cups packed light brown sugar, 1/2 cup granulated sugar and 3/4 cup vegetable oil. Whisk until smooth and slightly glossy.
Add 2 large eggs one at a time to the sugar oil mix, beating a bit after each so it looks homogenous, then stir in 1 teaspoon pure vanilla extract. Room temp eggs mix better so try not to use them cold.
Stir 2 cups unsweetened applesauce into the wet mixture until evenly combined. The batter will be thick and a little loose, that’s fine.
Fold the dry ingredients into the wet with a rubber spatula until just combined. Don’t overmix or the cake will get tough, a few small streaks are okay.
Fold in 1 cup chopped walnuts or pecans and 1/2 cup raisins or dried cranberries if you want them. Tip: toss the nuts and dried fruit with a teaspoon of flour first so they don’t all sink to the bottom.
Pour the batter into the prepared pan, smooth the top and give the pan a couple gentle taps on the counter to settle it. Bake at 350 degrees F for about 35 to 45 minutes for a 9 by 13 inch pan, if using 8 inch rounds bake 45 to 55 minutes. It’s done when a toothpick inserted in the center comes out with a few moist crumbs not wet batter.
Cool the cake in the pan on a wire rack for about 10 minutes, then remove it to the rack to cool completely before slicing. Store covered at room temperature for up to 3 days or refrigerate to keep longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.