The aroma of warm spices and sweet apples fills the kitchen, curling around you like a cozy blanket—this is exactly what you get when you bake my applesauce cake with cinnamon cream cheese frosting. Honestly, I first whipped up this applesauce cake on a chilly autumn afternoon when I had a half-used jar of applesauce and a craving for something sweet but not too fussy. The result? Pure comfort in every bite. It’s the kind of dessert that makes you pause, smile, and maybe even sneak an extra forkful when no one’s looking.
Let’s face it: cake recipes can sometimes get complicated, but this applesauce cake keeps things simple without sacrificing flavor. The applesauce works magic, making the crumb super moist and adding a gentle sweetness that pairs perfectly with the tangy cinnamon cream cheese frosting. I’ve tested this recipe more times than I care to admit (thank goodness for hungry friends and family). Each time, it’s come out just right—soft, spiced, and downright irresistible. If you’re looking for a homemade dessert that feels like a hug, this applesauce cake is it.
Whether you’re a busy parent, a weekend baker, or someone who just loves cinnamon, this cake fits the bill. It’s perfect for gatherings, potlucks, or a simple treat to brighten up an ordinary day. As someone who bakes often (sometimes with three kids clamoring for a taste), I can promise you—this applesauce cake recipe is easy, reliable, and sure to please. Plus, that cinnamon cream cheese frosting? It’s the kind of thing you’ll want to eat by the spoonful. Ready to bake? Let’s get started!
Why You’ll Love This Recipe
- Quick & Easy: Comes together in under an hour, so you don’t have to plan your whole day around dessert—perfect for last-minute cravings or unexpected guests.
- Simple Ingredients: No fancy shopping trips needed; you probably have everything you need right in your pantry (applesauce, cinnamon, flour, cream cheese, you name it).
- Perfect for Any Occasion: Great for family brunches, cozy dinners, birthday parties, or holiday gatherings—this applesauce cake is always in season.
- Crowd-Pleaser: Kids love the soft, sweet cake, and adults appreciate the nostalgic flavors. Trust me, there’s rarely a crumb left.
- Unbelievably Delicious: The combo of moist applesauce cake and creamy, spiced frosting is next-level comfort food—it’s the kind of dessert that makes people ask for the recipe.
What sets my applesauce cake apart from the rest is the texture—thanks to the applesauce, it’s never dry, and the cinnamon cream cheese frosting adds a tangy layer that cuts through the sweetness. I always blend the frosting until it’s ultra-smooth (no lumps allowed!), and a dash of cinnamon gives it a warm twist that plain old cream cheese frosting just can’t compete with. Sometimes, for a change, I’ll swap in whole wheat flour for a nutty note or toss in chopped nuts for crunch. It’s flexible, forgiving, and absolutely delicious.
This is the recipe I turn to when I want something that feels homemade and special but won’t leave me with a sink full of dishes. It’s not just good—it’s the kind of cake that makes you close your eyes for a second after the first bite. Whether you’re looking to impress guests or just treat yourself, it’s a dessert that delivers comfort and joy with every slice.
Ingredients Needed
This applesauce cake recipe uses straightforward, wholesome ingredients—nothing complicated, but each one plays a role in creating the perfect flavor and texture. You might even have most of them on hand already, which is always a win!
- For the Applesauce Cake:
- All-purpose flour (2 cups / 250g) (for structure)
- Baking soda (1 teaspoon / 5g) (helps the cake rise)
- Baking powder (1/2 teaspoon / 2g) (gives extra lift)
- Salt (1/2 teaspoon / 3g) (balances sweetness)
- Ground cinnamon (2 teaspoons / 6g) (warm, cozy flavor)
- Ground nutmeg (1/2 teaspoon / 1g) (optional, adds depth)
- Unsalted butter, melted and cooled (1/2 cup / 115g) (richness and moisture)
- Granulated sugar (1 cup / 200g) (sweetness)
- Brown sugar (1/2 cup / 100g) (adds caramel notes)
- Large eggs (2, room temperature) (binding and richness)
- Vanilla extract (1 teaspoon / 5ml) (flavor)
- Unsweetened applesauce (1 1/2 cups / 360g) (star ingredient, moisture and apple flavor)
- Optional mix-ins: Chopped walnuts or pecans (1/2 cup / 60g), raisins (1/3 cup / 50g) (for texture and extra flavor)
- For the Cinnamon Cream Cheese Frosting:
- Cream cheese, softened (8 oz / 225g) (tangy, creamy base)
- Unsalted butter, softened (1/4 cup / 60g) (richness)
- Powdered sugar (2 cups / 240g) (sweetens and thickens)
- Ground cinnamon (1 teaspoon / 3g) (warm spice)
- Vanilla extract (1/2 teaspoon / 2.5ml) (for flavor)
- Pinch of salt (balances sweetness)
Ingredient Notes: For the applesauce, I recommend unsweetened—this way you control the sweetness and get pure apple flavor. If you need a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend (I’ve tried Bob’s Red Mill with great results). You can also use coconut sugar instead of brown sugar for a slightly different caramel vibe. For dairy-free adaptations, use vegan butter and non-dairy cream cheese; just keep an eye on consistency.
If you want to add a seasonal twist, toss in some grated apple or pear (about 1/2 cup). In summer, I sometimes replace half the applesauce with mashed banana for a fruity spin. Nuts and raisins are totally optional, but my kids always vote “yes” for walnuts! Whatever you choose, this applesauce cake is flexible and forgiving.
Equipment Needed
- 9×13-inch (23x33cm) baking pan (or two 8-inch/20cm round cake pans)
- Mixing bowls (at least two—one for dry, one for wet)
- Whisk and rubber spatula (for mixing and scraping)
- Electric mixer or stand mixer (for frosting, makes it ultra-smooth)
- Measuring cups and spoons (accuracy matters, especially for baking!)
- Cooling rack (helps the cake cool evenly)
- Offset spatula or butter knife (for spreading frosting)
If you don’t have an electric mixer, don’t sweat it—you can whip the frosting by hand, it’ll just take a little elbow grease. I’ve used everything from glass mixing bowls to old plastic ones, and they all work fine. For budget-friendly options, Wilton and OXO make great affordable tools. Just be sure to keep your mixer blades and spatulas clean and dry; it really helps prevent clumpy frosting. For easy cleanup, line your baking pan with parchment paper (saves on scrubbing later!).
One time, I tried baking this cake in a bundt pan—turns out, it looks beautiful but takes a little longer to bake. If you go that route, grease the pan well to avoid sticking. No cooling rack? Just let the cake cool in the pan (but don’t rush the frosting, it melts fast on warm cake!).
Preparation Method
- Prep the Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) pan or line it with parchment paper for easy removal. Tip: Parchment helps with cleanup and keeps the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon (5g) baking soda, 1/2 teaspoon (2g) baking powder, 1/2 teaspoon (3g) salt, 2 teaspoons (6g) cinnamon, and 1/2 teaspoon (1g) nutmeg if using. The mixture should look evenly speckled with spice.
- Mix Wet Ingredients: In another bowl, combine 1/2 cup (115g) melted butter, 1 cup (200g) granulated sugar, and 1/2 cup (100g) brown sugar. Whisk until smooth. Add 2 eggs (room temperature) and 1 teaspoon (5ml) vanilla extract; whisk again. Stir in 1 1/2 cups (360g) unsweetened applesauce until fully incorporated. The batter will smell sweet and slightly tangy.
- Combine and Fold: Add the dry mixture to the wet mixture in batches, stirring gently with a rubber spatula. Note: Overmixing can make the cake tough, so stop once you don’t see streaks of flour. If using nuts or raisins, fold in 1/2 cup (60g) chopped walnuts and/or 1/3 cup (50g) raisins at this stage.
- Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean (a few moist crumbs are okay). The top will look golden and slightly springy to the touch.
- Cool: Place the pan on a cooling rack and let the cake cool completely before frosting—at least 45 minutes. Warning: Frosting a warm cake will make it melt and slide off!
- Make the Frosting: In a mixing bowl, beat 8 oz (225g) cream cheese and 1/4 cup (60g) butter until fluffy (about 2 minutes). Add 2 cups (240g) powdered sugar, 1 teaspoon (3g) cinnamon, 1/2 teaspoon (2.5ml) vanilla extract, and a pinch of salt. Beat until smooth and creamy—no lumps, just cloud-like frosting.
- Frost and Decorate: Spread the cinnamon cream cheese frosting over the cooled cake using an offset spatula. For a pretty finish, sprinkle a little extra cinnamon on top or add chopped nuts if you like.
- Serve: Slice and serve! The cake should be moist and tender, with creamy, spiced frosting that melts in your mouth.
Troubleshooting: If your cake sinks in the middle, it’s usually underbaked—try baking an extra 5 minutes next time. Lumpy frosting? Make sure your cream cheese and butter are truly softened. If the cake seems dry, check your applesauce type or reduce baking time slightly. I’ve learned (the hard way) that measuring flour correctly is key—spoon and level instead of scooping straight from the bag.
Efficiency Tip: While the cake bakes, wash your mixing bowls and prep the frosting ingredients. It saves time and keeps things tidy. And don’t forget—taste the frosting before you spread it. Sometimes a touch more cinnamon or vanilla makes all the difference!
Cooking Tips & Techniques
Baking this applesauce cake is pretty straightforward, but there are a few tricks I’ve picked up along the way that make it even better.
- Room Temperature Ingredients: Always use room temperature eggs, butter, and cream cheese for a smooth batter and lump-free frosting. Cold ingredients don’t mix as well and can lead to uneven texture.
- Don’t Overmix: Overworking the batter develops gluten, which can make your cake dense. Mix gently until just combined—seeing a few tiny flour pockets is better than a tough cake.
- Moisture Control: If your applesauce seems thin or watery, reduce it on the stove for 5 minutes to concentrate the flavor. I once used a super-runny applesauce that made the cake heavy and gummy—not ideal!
- Frosting Consistency: If your frosting is too soft, chill it for 10 minutes before spreading. For a thicker frosting, add extra powdered sugar, a tablespoon at a time.
- Baking Time: Oven temps can vary—I always check the cake at the 30-minute mark. If the edges look set and the center jiggles slightly, it’s almost done. Poke, peek, and trust your senses!
- Multitasking: While the cake bakes, prepare your frosting and clean up your workspace. It keeps things flowing and means you’re ready to frost as soon as the cake cools.
- Personal Lesson: The first time I baked this cake, I forgot to grease the pan—big mistake! It stuck like glue. Always prep your pan, and parchment paper is your best friend.
Consistency is all about measuring carefully and trusting your instincts. If the batter smells warmly spiced and looks thick but pourable, you’re on the right track. And honestly, don’t be afraid to taste as you go—especially the frosting! A pinch more cinnamon never hurts.
Variations & Adaptations
One of my favorite things about this applesauce cake recipe is how versatile it is. You can easily tweak it to suit different tastes, diets, or seasons.
- Gluten-Free Variation: Swap the all-purpose flour for a 1:1 gluten-free blend (like Bob’s Red Mill). The cake stays moist and delicious—no one will know it’s gluten-free!
- Vegan Option: Use vegan butter and non-dairy cream cheese for the frosting. Replace eggs with flaxseed “eggs” (2 tablespoons ground flaxseed + 5 tablespoons water, let sit for 5 minutes). The flavor is still rich and satisfying.
- Autumn Twist: Add 1/2 cup (70g) grated apple or pear to the batter for extra fruitiness. Toss in dried cranberries or chopped dates for a seasonal vibe.
- Nut-Free Adaptation: Skip the walnuts and pecans if you have allergies. Sunflower seeds or pumpkin seeds work as a crunchy alternative.
- Spice It Up: For extra warmth, double the cinnamon or add a pinch of ground ginger or cloves. My grandma always added a splash of orange zest—surprisingly delicious!
I’ve personally tried swapping in whole wheat pastry flour for half the all-purpose. It makes the cake a bit nuttier and heartier, which I love for breakfast. For birthdays, I’ll sometimes stir mini chocolate chips into the batter—because, let’s be honest, chocolate makes everything better.
Don’t be afraid to experiment. Whether you want more spice, less sugar, or a dairy-free frosting, this applesauce cake adapts easily. Sometimes those tweaks (intentional or not) end up being family favorites!
Serving & Storage Suggestions
This applesauce cake is best served at room temperature, where the flavors are at their peak and the frosting is perfectly soft. Slice it into squares or generous wedges and pile on extra frosting if you’re feeling indulgent.
- Presentation: Sprinkle a dash of cinnamon or some chopped nuts on top for a pretty finish. You can even add thin apple slices as an elegant touch for gatherings.
- Pairings: Goes great with hot coffee, spiced chai, or a glass of cold milk. For brunch, try serving alongside fresh fruit or a simple yogurt parfait.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days. The flavor deepens and the cake stays moist (sometimes I think it’s even better the next day!).
- Freezing: Unfrosted cake freezes well for up to 2 months—just wrap tightly in plastic and foil. Thaw overnight in the fridge and frost before serving.
- Reheating: Individual slices can be warmed in the microwave for 10 seconds, but don’t overdo it or the frosting will melt.
One little tip: if you’re serving for a party, cut the cake into bite-sized squares for easy snacking. And if you somehow have leftovers, trust me—the flavors get even richer after a day or two in the fridge. It’s the kind of cake that never lasts long around here!
Nutritional Information & Benefits
Here’s a rough estimate for one slice (based on 12 servings):
- Calories: 320
- Fat: 14g
- Carbs: 46g
- Protein: 4g
- Fiber: 2g
- Sugar: 32g
Health Benefits: Applesauce adds moisture and natural sweetness with less fat than oil-heavy cakes. Cinnamon is linked to blood sugar support and anti-inflammatory perks. If you use whole wheat flour or add nuts, you bump up fiber and healthy fats. For gluten-free and dairy-free diets, simple swaps make this cake accessible to everyone.
Allergens: Contains wheat, eggs, dairy, and tree nuts (if added). Always check labels if serving to guests with allergies. Personally, I love that this cake can be customized to fit most dietary needs—just a couple tweaks and it’s good to go!
Conclusion
If you’re searching for a dessert that’s easy to make, tastes incredible, and brings people together, this applesauce cake with cinnamon cream cheese frosting is it. It’s the recipe I turn to when I want something comforting but not complicated—a perfect blend of sweet apples, warm spice, and creamy frosting. You can personalize it with nuts, fruit, or extra spice, and it never fails to impress.
Honestly, I love this applesauce cake because it’s forgiving, versatile, and always delicious. Whether it’s for a quiet afternoon or a lively party, it’s a dessert that just works. Give it a try, and let your own creative twist shine! If you bake it, drop a comment below or tag me on social media—I’d love to see your version. Happy baking, and may your kitchen always smell this good!
FAQs
Can I make this applesauce cake ahead of time?
Absolutely! Bake the cake a day in advance and frost it before serving. The flavors get even better after resting overnight.
What type of applesauce works best?
Unsweetened applesauce is ideal—you control the sweetness and get pure apple flavor. If you only have sweetened, reduce the sugar by 2 tablespoons.
Can I freeze applesauce cake?
Yes! Freeze the unfrosted cake for up to 2 months. Thaw, frost, and serve for best results.
How do I keep the frosting from getting runny?
Make sure the cake is completely cool before frosting. If your frosting is too soft, chill it for 10 minutes before spreading.
Are there nut-free options for this cake?
Of course! Just omit the nuts or use seeds like sunflower or pumpkin for crunch without the allergen risk.
Pin This Recipe!
Applesauce Cake with Cinnamon Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This easy homemade applesauce cake is moist, warmly spiced, and topped with a tangy cinnamon cream cheese frosting. It’s a comforting dessert perfect for any occasion and comes together in under an hour.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups unsweetened applesauce
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- In another bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth. Add eggs and vanilla extract; whisk again. Stir in applesauce until fully incorporated.
- Add dry ingredients to wet ingredients in batches, stirring gently with a rubber spatula until just combined. Fold in nuts and/or raisins if using.
- Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool cake completely in the pan on a cooling rack (at least 45 minutes).
- For the frosting: In a mixing bowl, beat cream cheese and butter until fluffy (about 2 minutes). Add powdered sugar, cinnamon, vanilla extract, and a pinch of salt. Beat until smooth and creamy.
- Spread frosting over cooled cake with an offset spatula. Sprinkle extra cinnamon or chopped nuts on top if desired.
- Slice and serve at room temperature.
Notes
Use unsweetened applesauce for best flavor and moisture. For gluten-free, substitute a 1:1 gluten-free flour blend. For nut-free, omit nuts or use seeds. Frost only when cake is fully cool to prevent melting. Store leftovers in the fridge for up to 4 days; unfrosted cake freezes well for 2 months. Add grated apple, pear, or dried fruit for seasonal variations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 32
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 46
- Fiber: 2
- Protein: 4
Keywords: applesauce cake, cinnamon cream cheese frosting, easy dessert, homemade cake, fall baking, moist cake, comfort food, nut-free option, gluten-free adaptation, kid-friendly
