When the air cools off in the fall and the evenings get crisp, there is nothing quite like the smell of warm spices and baked apples filling the kitchen with this moist applesauce cake recipe!
Harvest season is in full swing around here, and with the local orchards loaded with ripe apples at great prices, our counters are overflowing. We’ve been busy canning batch after batch of homemade applesauce, and making this scratch-made applesauce cake is always the very first thing on my list!
This 2-layer cake is incredibly tender, perfectly spiced, and piled high with rich cream cheese frosting. It’s one of those crowd-pleasing, melt-in-your-mouth desserts that tastes even better the next day as the flavors deepen.
Having spent the week in the kitchen canning batches of homemade applesauce from local harvest, I test-baked this layer cake specifically to ensure the crumb stays ultra-tender without any heavy oil.
Why I Love This Applesauce Cake Recipe
- Melt-in-Your-Mouth Texture: The natural moisture in applesauce gives this cake a soft, tender crumb without feeling heavy.
- Simple Pantry Staples: Made with simple ingredients you likely already have on hand in your pantry and fridge.
- Perfect Harvest Flavor: Warm cinnamon paired with sweet apples and tangy cream cheese frosting makes this the ultimate cozy fall dessert.
- Great for Making Ahead: The cake layers hold their moisture amazingly well, making it a stress-free option for holiday gatherings or weekend family dinners.
Key Ingredients & Swaps
Applesauce: You can use your own home-canned applesauce or a jar of store-bought unsweetened applesauce. If you use sweetened applesauce, just reduce the granulated sugar in this applesauce cake recipe by 2 tablespoons.
Melted Butter: Using real butter adds a lovely rich flavor to the cake batter. Just be sure to let it cool slightly after melting so it doesn’t cook the eggs!
Brown & White Sugar: A combination of light brown sugar and granulated sugar keeps the cake deep in flavor and perfectly sweet.
Walnuts or Pecans: Chopped walnuts added right into the batter give a wonderful crunch, and pecans sprinkle beautifully over the top of the frosted cake. Just leave them out if you have nut allergies in the family!
Warm Spices: The recipe calls for 1/2 teaspoon of cinnamon, but if you love that deep, classic orchard flavor, feel free to add an extra 1/2 teaspoon of nutmeg, allspice, or ginger to the dry ingredients!
Juliea’s Baking Tips
- Use Room Temperature Eggs & Dairy: Cold eggs can cause melted butter to re-solidify into tiny chunks, and cold cream cheese will make your frosting lumpy. Pull your eggs, butter, and cream cheese out onto the counter about 45 to 60 minutes before you start baking.
- Baking Soda & Baking Powder: Using both baking soda (to react with the natural acid in the applesauce) and baking powder (to lift the heavy, dense fruit fiber) guarantees a beautiful rise in this cake!
- Measure Your Flour Right: Always fluff your flour with a fork, spoon it gently into your measuring cup, and sweep off the top with the back of a butter knife. Packing flour directly down into the measuring cup will make your cake dry.
- Don’t Overmix the Batter: When you fold the dry ingredients into the wet applesauce mixture, mix just until the flour disappears. Overmixing develops gluten, which can make a cake tough instead of light and fluffy.
- Cool Layers Completely: Cream cheese frosting will melt right off a warm applesauce cake! So let your layers sit in the baking pans on a wire rack for 5 minutes, then invert them onto the rack and cool them completely to room temperature before frosting. 😉
Baking Pan Alternate Sizes
If you don’t want to make a 2-layer round cake, this recipe is very easy to change up:
9×13 Sheet Cake: Grease a 9×13-inch glass or metal baking pan. Pour in all the batter and bake at 350°F for 30 to 35 minutes until a toothpick inserted in the middle comes out clean.
Bundt Cake: Generously grease and flour a standard 10-cup bundt pan. Bake at 350°F for 45 to 55 minutes. Let it cool in the pan for 10 minutes before turning it out onto a wire cooling rack.
Storing & Freezing
Because of the cream cheese frosting, store any leftover cake covered in the refrigerator for up to 5 days. Let slices sit on the counter for 15–20 minutes before serving so the frosting softens back up.
To Freeze Cake Layers: Bake the round cake layers and cool them completely. Wrap each unfrosted layer tightly in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw wrapped layers overnight in the fridge before assembling and frosting.
Can I use oil instead of butter in this applesauce cake?
Yes! You can swap the 2 sticks of melted butter for 1 cup of neutral cooking oil (like canola or vegetable oil). Oil keeps cakes extra moist, BUT melted butter adds a richer, home-baked flavor.
My cream cheese frosting turned out runny. How do I fix it?
Runny frosting usually happens if the butter or cream cheese was too hot/soft, or if it was over-beaten. Pop the bowl of frosting into the refrigerator for 20 to 30 minutes to firm up, then give it a gentle mix before spreading onto your cooled cake layers.
More of My Favorite Fall Recipes
Sourdough Pumpkin Bread – If you like applesauce cake, you’ll love this! Packed with cozy pumpkin spice and bubbling sourdough goodness, this quick bread bakes up with a wonderfully moist crumb and a golden, tender crust that makes autumn mornings feel extra special.
Easy Sourdough Bread for Beginners – If you are just starting your sourdough journey, this foolproof loaf takes the guesswork out of baking, giving you a crusty artisan loaf with a gorgeous open crumb using your active starter.
Soft Sourdough Rolls – These pillow-soft, buttery homemade rolls pull apart effortlessly. They bring the ultimate comforting touch to our Sunday family suppers and big holiday dinners.
Moist Pumpkin Cupcakes – Sharing that same dreamy cream cheese frosting you just piled onto your cake, these spiced little cupcakes are a total crowd-pleaser for autumn get-togethers.
Fall Apart Boston Butt Roast – When the weather cools down, nothing beats a slow-cooked pork roast that practically melts on your fork and fills the whole farmhouse with amazing savory aromas.
Tender Rump Roast – Hearty, savory, and cooked low and slow until it is melt-in-your-mouth tender, this classic beef roast is a timeless comfort food favorite for the coziest evenings.
Did you make this Moist Applesauce Cake? I wanna know what YOU think! Please review the recipe card!
Moist Applesauce Cake Recipe
Ingredients
For the Cake
- 4 large eggs at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 cups applesauce canned or homemade applesauce, room temp
- 2 sticks 8 oz unsalted butter, melted then cooled
- 3 cups flour all purpose
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups walnuts chopped (optional)
Cream Cheese Frosting
- 2 – 8 oz packages cream cheese
- 1/2 cup butter
- 2 tablespoons milk
- 5 cups powdered sugar
Instructions
- Preheat the oven to 350°F (176°C). Butter two cake pans or place paper liners in them.
- Add 4 large eggs and 1 cup brown sugar, 1/2 cup granulated sugar in a mixing bowl with a paddle attachment, then beat for 2 – 3 minutes.
- Add 3 cups of applesauce and then the 2 sticks (1/2 cup) meltend and cooled butter. Beat well, scraping sides of the bowl.
- In a separate bowl: Add 3 cups all-purpose flour, 1 1/2 teaspoon baking powder and 1 1/2 teaspoon baking soda, 1 teaspoon salt, 1/2 tsp ground cinnamon, and mix till all combined. Add dry ingreidnets to your applesauce mixture and beat 1-2 minutes to combine. Stir in 2 cups walnuts (if using them), and mix well.
- Scoop batter into your prepared cake pans.
- Bake at 350°F for 25 – 30 minutes, JUST until the tops are a light golden brown and a toothpick inserted into the center of the cakes comes out almost clean, with just a few crumbs on it. (If using a 9×13 pan, bake for 30 to 35 minutes.)
- Let applesauce cake cool in the cake pans for 5 minutes, then transfer to a wire rack and set aside to cool.
Cream CHeese Frosting
- In a medium bowl using an electric mixer (or stand mixer), beat 2 packages (16 oz total) softened cream cheese and 1 stick (1/2 cup) softened butter together until smooth and creamy.
- Gradually add 5 cups of powdered sugar, about 1 cup at a time, beating on low speed after each addition until incorporated.
- Pour in 2 tablespoons of milk and beat on medium-high speed until light, fluffy, and smooth.
Assemble & Frost The Cake
- Once the cake layers are completely cooled, place the first cake layer top-side up on a cake stand or serving plate.
- Spread a layer of cream cheese frosting evenly over the top of the first layer.
- Place the second cake layer on top. Frost the top and outer sides of the entire cake, smoothing out the frosting with an offset spatula.
- Top with chopped or whole pecans if desired, slice, and serve!
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
2 comments
Pearline
Hi Juliea I only recently found you website thanks for the great and easy to follow recipes. May I ask what apples are best for this MOIST apple cake recipe. Also I was thinking of simmering the apples in apple apple juice. I juice a lot. Thanks again for the wonderful recipes.
juliea
Hi Pearline, Thanks for stopping by Farmhouse Harvest! I love using granny smith apples for their tartness. Good idea… Simmering apples in apple juice would add flavor!