Mouthwatering Applesauce Cake

I was probably in my twenties before I realized you could make a cake without frosting and it would still taste amazing. Growing up, every birthday cake came with thick buttercream, and I thought that was just how cakes worked.

But applesauce cake changed everything for me. It’s naturally sweet and moist, so you don’t need any fancy toppings. The applesauce does all the heavy lifting, keeping the cake tender while adding just enough sweetness. It’s the kind of cake that tastes like fall in every bite, and honestly, it’s perfect with just a cup of coffee.

What Kind of Applesauce Should I Use?

For this cake, you can use either store-bought or homemade applesauce, and both will give you great results. If you’re buying from the store, look for unsweetened applesauce since the cake already has plenty of sugar from other ingredients. Smooth applesauce works best for an even texture, but if you prefer a bit more apple flavor and don’t mind small pieces, chunky applesauce can add a nice touch. Just make sure your applesauce is at room temperature before mixing it in – cold applesauce can cause your butter to seize up and create lumps in your batter.

Options for Substitutions

This applesauce cake is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

• Applesauce: This is the star of the show, so I wouldn’t recommend substituting it. However, if you’re in a pinch, you can use mashed banana or pumpkin puree, though the flavor will definitely change.
• Butter: You can swap the butter for vegetable oil or melted coconut oil using a 1:1 ratio. The cake will be slightly more moist but less rich in flavor.
• Brown sugar: If you’re out of brown sugar, mix 1/2 cup granulated sugar with 1 tablespoon molasses, or just use all granulated sugar (though you’ll lose some of that caramel-like depth).
• Spices: Don’t have all the individual spices? Use 1 1/2 teaspoons of apple pie spice or pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and allspice combo.
• Cream cheese frosting: For a simpler option, skip the cream cheese frosting and just dust the cake with powdered sugar, or make a basic vanilla glaze with powdered sugar, milk, and vanilla.
• Caramel sauce: You can leave this out of the frosting entirely, or substitute with maple syrup or honey for a different but equally tasty flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making applesauce cake is using cold butter and cream cheese, which creates lumps in your batter and frosting – make sure both are at room temperature for at least an hour before you start mixing.

Another common error is overmixing the batter once you add the flour, which can result in a tough, dense cake instead of the tender crumb you want – mix just until the ingredients are combined and no streaks of flour remain.

Don’t skip the step of properly measuring your applesauce either, as too much will make your cake soggy while too little leaves it dry, and always check for doneness with a toothpick inserted in the center before removing from the oven.

For the smoothest frosting, sift your powdered sugar before adding it to the cream cheese mixture, and add the heavy cream gradually until you reach your desired consistency.

What to Serve With Applesauce Cake?

This moist, spiced cake is perfect on its own, but I love serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance out all those warm fall spices. A hot cup of coffee or spiced apple cider makes the perfect drink pairing, especially on a chilly afternoon. If you want to make it extra special for guests, try serving thin slices alongside some sharp cheddar cheese – the combination of sweet cake and tangy cheese is surprisingly delicious. For a cozy dessert spread, this cake also pairs beautifully with other autumn treats like pumpkin bread or cinnamon cookies.

Storage Instructions

Keep Fresh: This applesauce cake stays moist and delicious when covered tightly and stored at room temperature for up to 3 days. If your kitchen is really warm, you can pop it in the fridge for up to a week – just let it come to room temperature before serving for the best texture.

Freeze: You can freeze this cake for up to 3 months, either frosted or unfrosted. I like to wrap individual slices in plastic wrap and then put them in a freezer bag for easy grab-and-go treats. The whole cake freezes well too when wrapped tightly in plastic wrap and foil.

Thaw: Let frozen cake slices thaw at room temperature for about 30 minutes, or overnight in the fridge for the whole cake. The caramel cream cheese frosting might look a little different after freezing, but a quick stir usually brings it back together perfectly.

Preparation Time	20-30 minutes
Cooking Time	40 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3100
• Protein: 20-28 g
• Fat: 115-125 g
• Carbohydrates: 440-470 g

Ingredients

For the cake:

• 1/2 cup unsalted butter, room temp
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1 1/4 cups applesauce
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice

For the caramel cream cheese frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/2 cup caramel sauce
• 2 cups confectioners’ sugar
• 1/2 tsp kosher salt
• 1 to 2 tbsp heavy cream (as needed)

Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Line an 8×8-inch baking pan with parchment paper, making sure it covers the bottom and slightly up the sides to help with easy removal later.

Set the prepared pan aside.

Step 2: Make the Applesauce Bar Batter

• 1/2 cup unsalted butter, room temp
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1 1/4 cups applesauce
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice

In the bowl of a stand mixer, cream together 1/2 cup of room-temperature unsalted butter, 1/2 cup of white sugar, and 1/2 cup of packed light brown sugar until the mixture is light and fluffy—this usually takes about 3 minutes on medium speed.

Add the 1 1/4 cups of applesauce and 1 teaspoon of pure vanilla extract, then blend until combined.

In a separate bowl, sift together 2 cups of all-purpose flour, 1/2 teaspoon each of baking powder, baking soda, and kosher salt, along with 1/2 teaspoon ground cinnamon, 1/4 teaspoon each of ground nutmeg, ground ginger, and ground allspice.

Gradually add the dry mixture to the wet mixture in two parts, mixing until just incorporated.

Be careful not to overmix, as this can make the bars dense.

I always scrape down the sides of the bowl midway to make sure everything is combined.

Step 3: Bake the Bars

• bar batter from Step 2

Transfer the prepared batter into the lined baking pan, spreading it into an even layer.

Bake in the preheated oven for about 40 minutes, or until the center is set and a toothpick inserted into the center comes out clean.

Let the bars cool completely in the pan on a wire rack before applying the frosting.

I find letting the bars cool thoroughly helps the frosting spread beautifully.

Step 4: Prepare the Caramel Cream Cheese Frosting

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/2 cup caramel sauce
• 2 cups confectioners’ sugar
• 1/2 tsp kosher salt
• 1 to 2 tbsp heavy cream (as needed)

In a clean bowl of a stand mixer, beat together 4 oz of softened cream cheese and 2 tablespoons of softened unsalted butter on medium-high speed until the mixture is light and fluffy—this should take about 3-4 minutes.

Add 1/2 cup caramel sauce, 2 cups confectioners’ sugar, and 1/2 teaspoon kosher salt.

Beat again until smooth and no lumps remain.

Gradually add 1 to 2 tablespoons of heavy cream, as needed, to reach your desired consistency.

I like to start with one tablespoon and add more if the frosting seems too thick.

Step 5: Frost and Serve the Bars

• baked and cooled bars from Step 3
• caramel cream cheese frosting from Step 4

Once the baked applesauce bars have cooled completely, spread the prepared caramel cream cheese frosting (from Step 4) evenly over the surface of the bars.

Use a spatula to create swoops or a smooth finish as you prefer.

Slice into squares and serve.

For an extra special touch, I sometimes drizzle a little extra caramel sauce on top before serving.