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Why I Love An Applesauce Cake
I must be an old soul at heart because I crave the recipes you find tucked inside church cookbooks and passed down on hand-written cards from family member to family member. They’re simple, sometimes innovative, and pretty much always reliable, born out of home kitchens where nothing went to waste.
Applesauce cake is one of those classics. Back when every pantry was stocked with jars of homemade applesauce, this cake was a cozy way to use up the season’s bounty. With cinnamon and nutmeg, this cake is packed full of autumnal flavor. When baked, the edges of the cake naturally develop a crust, while the inside remains perfectly tender.
And while the original might’ve been served plain or with a simple icing, I love topping mine with a quick caramel frosting. It’s my nod to that perfect fall combo: apples and caramel, sweet and, of course, a little nostalgic, just the way I like it.
Applesauce Cake Ingredients
Each ingredient in this applesauce cake has a specific purpose:
- Unsalted butter – Used in both the batter to give it a good texture and the frosting for richness. I always opt for unsalted butter so I can control the amount of salt that’s added to the recipe.
- Granulated sugar – Adds part of the cake’s sweetness and some structure.
- Dark brown sugar – In the batter, it adds a deep, molasses-like flavor, and in the frosting, it reinforces the caramel idea.
- Eggs – Bind the ingredients together and make the batter rich.
- Applesauce – The key to moistness in this cake. You won’t necessarily taste apple in the cake, but you will get a great texture. Personally, I always like to use my homemade applesauce in this cake.
- All-purpose flour – The cake’s structural foundation and a prerequisite for most cakes.
- Baking powder and baking soda – Give some lift and browning.
- Cinnamon, cloves, and nutmeg – The perfect mixture of spices for cozy, fall flavor.
- Kosher salt – Balances out the sweetness and enhances flavor.
- Whole milk – Helps to make the frosting the consistency we want.
- Vanilla extract – You always need some vanilla in baked goods!
- Powdered sugar – Thickens into the perfect spreadable frosting.
- Walnuts – Totally optional as a nutty, crunchy garnish.
The full amount of each ingredient can be found in the recipe card below.
How to Make Applesauce Cake
With just a few steps, you’ll be on your way to a delicious cake:
Prepare the pan – Grease a 9 x 9-inch cake pan, line with parchment, then grease again.
Mix the wet ingredients – In an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, making sure to fully incorporate before adding the next. Stir in the applesauce, which may make the batter look curdled, but that’s totally normal!
Add the dry ingredients – Add flour, baking powder, baking soda, spices, and salt. Mix just until combined, then scrape the bowl with a spatula to make sure everything is well mixed.
Bake – Pour into the prepared pan and bake in a preheated 350°F oven until a toothpick inserted in the center comes out clean, about 35-45 minutes. Allow the cake to cool completely before frosting.
Prepare the frosting – In a saucepan over medium-low heat, melt butter with brown sugar and milk, stirring occasionally. Once it begins to boil, let it bubble lightly for about 2 minutes. Remove from heat and cool for 10-15 minutes. Whisk in vanilla extract and powdered sugar until smooth and thick.
Frost – Spread over the cooled cake. Sprinkle with toasted walnuts, if desired.
Recipe Tips
- Let it cool fully before frosting – If the cake is warm, it will melt the frosting. Been there, done that, learn from my mistakes.
- Watch your caramel heat – Keep the heat at medium-low so that it doesn’t overcook the frosting, which can make it stiff.
- Line your baking pan with parchment – This makes getting the cake out of the pan so much easier! It’s an easy step to want to skip, but you’ll appreciate taking the time, especially when it comes to cleaning your baking dish.
- Adjust the toppings – Walnuts are a great topping as the flavor profile goes really well with the caramel frosting, but feel free to add whatever you like on top. You could switch up the nut and do pecans instead, add some flaky sea salt (salted caramel), or even some sliced apples.
Follow These Tips
Serving
Once the cake has cooled and the frosting has been added, slice it up and enjoy! It’s perfect served with a cup of strong coffee (if the weather’s cool) or an iced shaken espresso (if the weather feels like summer).
Storage
Refrigerate – Keep any leftover slices in an airtight container in the fridge for up to 4 days. The cake can also sit on the counter at room temperature for 1-2 days.
Freeze – Slice the cake into individual slices, then place the pieces in an airtight container in the freezer for up to 3 months. Alternatively, you can individually wrap each cake slice and freeze it for single-serving portions. When ready to eat, thaw in the fridge or at room temperature.
More Apple Recipes
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Applesauce Cake with Caramel Frosting
Ingredients
For the applesauce cake
- 8 tbsp (1 stick) unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup dark brown sugar lightly packed
- 2 large eggs
- 1 ½ cups applesauce
- 2 cups all-purpose flour
- ¼ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 1 tsp kosher salt
For the caramel frosting
- 4 tbsp unsalted butter
- ½ cup dark brown sugar lightly packed
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1 cup sifted powdered sugar
- ¾ cup walnuts toasted and chopped
Instructions
- Preheat oven to 350°F. Grease a 9 x 9-inch cake pan with nonstick spray. Line with parchment and spray again. Then, set it aside.
- Mix the wet ingredients: In the bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy, 3 minutes. Add the eggs one at a time, mixing in between each until incorporated. Mix in the applesauce. The batter will seem very loose and curdled, but that is completely normal.8 tbsp (1 stick) unsalted butter, 1 cup granulated sugar, ½ cup dark brown sugar, 2 large eggs, 1 ½ cups applesauce
- Add the dry ingredients: Add the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Mix until just combined, 2 minutes. Remove the bowl from the mixer and use a spatula to scrape the bottom of the bowl, ensuring the batter is mixed evenly.2 cups all-purpose flour, ¼ tsp baking powder, 1 ½ tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground cloves, ½ tsp ground nutmeg, 1 tsp kosher salt
- Bake: Pour into prepared pan and bake until a toothpick or skewer inserted into the middle comes out clean, about 35-45 minutes. While the cake is cooling, make the frosting.
- Make the frosting: In a 4-quart saucepan, combine the butter, brown sugar, and milk. Melt on medium-low heat, stirring occasionally. Continue to cook until the mixture begins to boil, and let it boil lightly for 2 minutes. Remove from heat and cool for 10-15 minutes. Add vanilla and powdered sugar. Whisk until smooth and thick.4 tbsp unsalted butter, ½ cup dark brown sugar, 2 tbsp whole milk, 1 tsp vanilla extract, 1 cup sifted powdered sugar
- Frost: Once the cake is completely cool, frost the cake. Sprinkle with toasted walnuts, if desired.¾ cup walnuts
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
This is a beautiful fall apple sauce cake. Perfection! The cake is moist and nicely spiced. The caramel frosting is a must as it compliments the cake nicely. Also use the dark brown sugar. Every one of my picky eaters stopped by my glass cake dome, lifted the lid and took a square. I can hear that noise rooms away. This has earned a spot in my coveted family recipe box. Thank you!
Amazingly moist. Kaleb you are the best for go to classics with a twist. I doubled the recipe for a 9×13 pan. I left the sugar as is for the single recipe and it was perfectly sweet for me. I used 1 1/2cup of all purpose flour 2 cups of fine whole wheat flour and 1/2c coconut flour. I added the walnuts to the batter along with 1/2 cup desicated unsweetened coconut. Made a single batch of the frosting and drizzled it over the cake and topped with a sprinkle of the desicated coconut. Absolutely spot on and delicious. Thank you for another great dish.
I made this today.
However, I added a cup of raisins to the batter. I didn’t have any milk so couldn’t make the caramel frosting so I made cream cheese frosting instead. Omg it’s delicious. I topped with chopped pecans.
Love watching your videos your such a perfectionist abd make things you do snd make look so easy. Keep the videos coming. Love your beautiful home. It’s do you.
First off, I love your videos. I watched the video on the cake on IGTV last night and decided to see what other videos you have made in the past. Watched the Chocolate Chip Cookie video and was going to make them today, it I did not have malted milk powder. The local grocery store doesn’t carry it so I bought what I need for the Applesauce Cake instead. But since I already had everything out for the cookies, I decided to make my favorite Oatmeal Chocolate Chunk Cookies. I have been trying to figure out how to tweak the recipe to make them chewier for quite a while now. Well I decided to try your tip of substituting some bread flour for the self-rising flour called for in the recipe. I also added some salt and baking powder to compensate. It was exactly what I have been wanting in this cookie. It doesn’t spread quite as much as it used to and it it definitely a chewier cookie and still crispy around the edges. Thanks for the great tip.
Hi FYI I used. 8×8 pan
Bake about 55 minutes in my oven
Thank you, Kaleb! I finally made this recipe last night. It was late and I was lazy, so I did not make the frosting, but it was still delicious. Thank you!
H Kaleb!
This cake was so delicious!! Thank you for sharing the recipe!! Love watching and following you. Everything you do.. decor, farm stuff, cook/bake etc. is everything I love! SO thank you!. You always put a smile on my face. 🙂
Might the 4 quart saucepan be a typo for 4 cup? 4 quart is way overkill! Great recipe otherwise!
Easy and fast made it in 5 minutes. It is so good!
Love your beautiful love of Life!!! In cooking decorating and gardening.
Such a Gifted Sprit!
God Bless
Mjm