Applesauce Cake
I’ve been making a simple applesauce cake for years — it’s one of those recipes that’s forgiving, fast, and always disappears at family gatherings. This moist, cinnamon-scented sheet cake uses pantry staples and applesauce for tender crumb and natural sweetness. It’s perfect for weekday desserts, a casual brunch, or when you need a comforting treat without fuss. If you want an easy crowd-pleaser that tastes homemade without a lot of hands-on time, this is it. Check out a similar twist if you’re curious: applesauce cake variations.
Why you’ll love this dish
This applesauce cake is versatile, budget-friendly, and beginner-friendly. It’s moist from the applesauce and oil, lightly spiced with cinnamon, and quick to mix in one bowl. Because it doesn’t rely on butter or elaborate frostings, it’s a reliable weeknight dessert or a classroom bake-sale hit. It’s also easy to adapt for dietary needs (see Variations).
“Lightly spiced, impossibly moist, and ready in under an hour — our family devours this every time.” — a regular baker’s note
How this recipe comes together
Quick overview: whisk wet ingredients, combine dry ingredients, fold together, pour into a 9×13 pan, and bake 30–35 minutes. Expect about 40–50 minutes total including prep and cooling. The process is straightforward: no creaming, no folding techniques beyond a gentle mix to avoid a tough cake. This makes it great for beginner bakers or anyone who wants a dependable, fast dessert.
Gather these items
What you’ll need:
- 1 cup unsweetened applesauce (use chunky for texture or smooth for an even crumb)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark brown both work)
- 1/2 cup vegetable oil (neutral oils like canola or sunflower are fine)
- 2 large eggs (room temperature helps blend better)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (for a lighter cake, sift before measuring)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional — walnuts or pecans)
Substitution notes: swap half the all-purpose flour for whole wheat for nuttier flavor, or use a 1:1 gluten-free flour blend to make the cake gluten-free. If you like a sweeter, denser result, try mixing in 1/2 cup raisins or dried cranberries. For more inspiration on texture and tweaks, see this basic applesauce cake guide.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment if you like easy removal.
- In a large bowl, whisk together the applesauce, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt to combine evenly.
- Add the dry ingredients to the wet mixture in batches. Stir gently until just combined — small streaks of flour are okay. Overmixing will make the cake dense.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for at least 20 minutes before slicing and serving.
Quick tips in the steps: room-temperature eggs blend more smoothly; measure flour by spooning into the cup and leveling to avoid a dry cake; check for doneness at 30 minutes to avoid overbaking.
Best ways to enjoy it
Serve slices plain with coffee for a simple treat. For a more dessert-forward plate:
- Dust lightly with powdered sugar or cinnamon-sugar.
- Top with a scoop of vanilla ice cream or a dollop of whipped cream for a cozy pairing.
- Drizzle with a warm caramel glaze or a simple cream-cheese frosting for parties.
- Cut into squares and serve with a side of Greek yogurt and a drizzle of honey for brunch.
Pair this cake with black coffee, chai tea, or a lightly spiced apple cider for seasonal appeal.
How to store & freeze
Room temperature: Store leftover cake covered at room temperature for up to 2 days. Keep it in an airtight container or wrap the pan tightly with plastic wrap to preserve moisture.
Refrigeration: If you’ve added a perishable frosting (cream cheese or dairy glaze), refrigerate and use within 4–5 days. Bring slices to room temperature before serving for best texture.
Freezing: Wrap individual slices or the whole cooled cake tightly in plastic wrap and then foil. Freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat gently in a low oven (300°F / 150°C) for 8–12 minutes if you prefer warm cake.
Food safety: do not leave frosted or cream-cheese–topped cake at room temperature longer than two hours.
Pro chef tips
- Don’t overmix: stir until just combined to keep the crumb tender.
- Use room-temperature eggs: they emulsify better with the oil and applesauce.
- Test early: start checking at 30 minutes with a toothpick to avoid a dry cake.
- Add texture last: fold nuts or fruit in at the end to keep them evenly distributed.
- Reduce oil for lighter cake: replace up to half the oil with additional applesauce for a lower-fat version; keep an eye on baking time since it may be slightly denser.
- Spice it up: add 1/4 teaspoon each of nutmeg and ground ginger for deeper autumn flavor. For more creative adaptations, try this take on a moist honey applesauce cake.
Creative twists
- Caramel-glazed applesauce cake: top with a warm caramel glaze and toasted pecans for a showstopper.
- Cream cheese frosting: beat 4 oz cream cheese with 1/4 cup butter, 1 cup powdered sugar, and a splash of vanilla for a rich finish.
- Raisin or cranberry version: fold in 1/2 cup raisins or dried cranberries for chew and sweetness.
- Vegan swap: use flax “eggs” (2 tbsp ground flax + 6 tbsp water), a neutral oil, and a plant-based milk; make sure your baking powder is aluminum-free.
- Cupcake or loaf: bake in a muffin tin (about 18–22 minutes) or a loaf pan (45–55 minutes) — adjust time and use the toothpick test.
Your questions answered
Q: How long does it take to prep and bake?
A: About 10–15 minutes prep and 30–35 minutes baking. Cooling adds another 20 minutes before slicing.
Q: Can I use sweetened applesauce?
A: Yes, but reduce granulated sugar by 2–3 tablespoons to avoid an overly sweet cake.
Q: Can I make this gluten-free or dairy-free?
A: For gluten-free, swap in a 1:1 gluten-free flour blend. The recipe is naturally dairy-free as written, but use a plant-based frosting if topping.
Q: Will the cake be dense if I use only applesauce instead of oil?
A: Replacing all the oil with applesauce can make the cake denser and slightly gummier. Replace up to half the oil for a lighter result.
Q: How do I know when it’s done?
A: A toothpick in the center should come out clean or with a few moist crumbs, not wet batter.
Conclusion
If you’d like another classic version, this Applesauce Cake Recipe on Allrecipes offers a well-known, timeless approach. For a dressed-up dessert idea, try the Applesauce Cake With Caramel Glaze from Food52. If you want a tested, reliable home-baker method with clear tips, see the Applesauce Cake Recipe – Cooking Classy.
Simple Applesauce Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment if you like easy removal.
- In a large bowl, whisk together the applesauce, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt to combine evenly.
- Add the dry ingredients to the wet mixture in batches. Stir gently until just combined — small streaks of flour are okay. Overmixing will make the cake dense.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for at least 20 minutes before slicing and serving.
