Cakes For Fall Season — if you love warm spices, cozy kitchens, and desserts that make everyone linger at the table, this Applesauce Cake with Cinnamon Cream Cheese Frosting will be your new go-to. It’s moist, warmly spiced, easy to share, and somehow tastes even better the next day. Ready? Let’s dig in.
Cake With Applesauce — what makes this recipe so irresistible
What puts this cake on repeat for potlucks and Sunday dinners? First, applesauce keeps the crumb impossibly tender and holds moisture like a champ. Second, the spice mix — cinnamon, nutmeg, and cloves — gives a balanced warmth that isn’t overpowering. And finally, the five-ingredient cinnamon cream cheese frosting adds a tangy, silky finish that turns a humble sheet cake into a showstopper. Make it a day ahead and the flavors meld beautifully — win-win.
Ingredients at a glance (short descriptions)
- All-purpose flour – the cake’s structure.
- Baking powder & baking soda – lift and lightness.
- Salt & spices – ground cinnamon, nutmeg, and cloves (add a pinch of ginger if you like).
- Applesauce (unsweetened) – the magic moisture and apple flavor.
- Eggs, oil, sugars – richness and tenderness (use vegetable or canola oil).
- Walnuts or pecans – optional crunch and nuttiness.
- Cream cheese, butter, powdered sugar, cinnamon, vanilla – for the frosting that seals the deal.
Simple how-to (short & actionable)
- Mix dry ingredients. Whisk flour, leaveners, salt, and spices in a bowl.
- Whisk wet ingredients. In a separate bowl, combine applesauce, eggs, oil, sugar, brown sugar, and vanilla.
- Combine gently. Add dry mix to wet in batches and stir just until everything comes together. Don’t over-mix — that keeps the cake tender. Fold in nuts if using.
- Bake. Pour into a greased 9×13 pan and bake ~30 minutes, or until a toothpick comes out with a few moist crumbs. Cool fully.
- Make frosting. Beat butter and cream cheese until smooth; add cinnamon, salt, vanilla, then slowly beat in powdered sugar until fluffy. Spread over a completely cooled cake. Chill after frosting.
The story behind this Cinnamon Spice Cake
This recipe reads like comfort in a pan — I started making it when apples were cheap and the house smelled like autumn every day. People ask me to bring it to potlucks because it’s forgiving, travels well, and keeps its texture after slicing. IMO, desserts that improve with rest deserve a standing ovation — and this cake gets one.
Pro tips for the best outcome
- Use unsweetened applesauce. The recipe already contains sugar; unsweetened keeps sweetness balanced.
- Mix gently. Overworking the batter develops gluten and makes cake tough — mix just until combined.
- Fully cool before frosting. Cream cheese frosting melts if the cake’s warm; patience pays off.
- Make it ahead. This cake tastes even better the next day — flavors deepen overnight. (FYI: this is not a drill.)
Variations to try
- Brioche-style upgrade: Fold in a touch of sour cream for extra richness.
- Fruit-forward: Fold in diced apple or dried cranberries for texture and brightness.
- Spice swap: Try cardamom or a dash of allspice for an exotic twist.
- Nut-free: Omit nuts and add toasted coconut flakes on top for crunch.
- Mini cakes: Bake in a muffin tin for single-serve treats — parfaits for lunchboxes or snacktime.
Best way to serve
Slice and serve chilled or at room temp. Add a dusting of cinnamon or a few toasted pecan halves for garnish. Want a brunch hit? Plate a slice with whipped cream and warm caramel sauce, plus a side of crisp bacon for savory balance. This cake doubles as dessert and a cozy morning treat — versatile, yes.
Quick tips for storage & leftovers
- Refrigerate after frosting; store covered for up to 4 days.
- Freeze unfrosted cake (or slices) wrapped tightly for up to 3 months; thaw in the fridge overnight and frost before serving.
- Refresh leftovers by warming gently in a low oven to revive that just-baked vibe.
Applesauce & baking: why it works
Applesauce adds moisture without extra fat, so your crumb stays soft for days. That’s why this recipe sits proudly among Apple Sauce Recipes Baking and Apple Sauce Desserts — it uses applesauce for both flavor and texture, not just as a substitute.
Where this cake fits on the menu
This recipe belongs in the categories of Cakes For Fall Season, Desserts With Applesauce, and Desserts With Cream Cheese Frosting. It’s a classic for holiday dessert tables, school events, potlucks, or any afternoon you want to make people smile. Seriously — who says no to cake?
FAQs
How do I know the cake is done?
Insert a toothpick in the center — it should come out clean or with a few moist crumbs. Don’t overbake; err on the side of moist.
Can I make the frosting ahead of time?
Yes — make it and keep it refrigerated for a day. Rewhip briefly before spreading for extra fluff.
Is this cake freezer-friendly?
Absolutely. Freeze unfrosted slices double-wrapped for up to three months. Thaw in the fridge overnight, then frost.
Can I reduce the sugar?
You can trim a small amount, but the sugars balance texture and moisture. If you cut too much, the cake may come out denser.
Applesauce Cake with Cinnamon Cream Cheese Frosting — Cakes For Fall Season
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 Servings
- Category: Dessert
Description
A moist, crowd-pleasing spice cake made with applesauce and warm spices — perfect for potlucks, fall gatherings, or whenever you want something cozy and comforting.
Ingredients
For the cake
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 cups applesauce (unsweetened, natural)
- 2 large eggs, at room temperature
- 1 cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1½ tsp vanilla extract
- ¾ cup chopped walnuts or pecans (optional)
For the cinnamon cream cheese frosting
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- ½ tsp ground cinnamon
- ½ tsp salt
- 1½ tsp vanilla extract
- 3½ cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan (or spray with nonstick baking spray).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly mixed.
- In a large mixing bowl, combine the applesauce, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla. Whisk until smooth and uniform.
- Add the dry ingredients to the wet mixture in two or three additions, stirring gently after each addition just until the batter comes together. Avoid overmixing — stop when you no longer see streaks of flour. Fold in the walnuts or pecans if you’re using them.
- Pour the batter into the prepared 9×13 pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Remove from the oven and transfer the pan to a wire rack to cool completely.
- While the cake cools, make the frosting: In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the softened butter and cream cheese together until creamy and light. Add the cinnamon, salt, and vanilla and beat briefly to combine.
- With the mixer on low, gradually add the powdered sugar, increasing speed as it incorporates, until the frosting is smooth and fluffy. Scrape down the bowl and beat once more to ensure even texture.
- Once the cake is completely cool, spread the frosting evenly over the top. Because this frosting contains cream cheese, store the frosted cake in the refrigerator.
Notes
- Use unsweetened applesauce — the recipe already includes sugar, so unsweetened keeps it balanced.
- Do not overmix the batter. Gentle folding keeps the crumb tender.
- This cake gets better the next day — flavors deepen after resting, so if you can, bake ahead.
- Make sure the cake is fully cooled before frosting; warm cake will melt the frosting and make a mess.
- Store leftover, frosted cake covered in the refrigerator for up to 4 days.
- To freeze: wrap the unfrosted cake (or individual slices) tightly and freeze up to 3 months; thaw in the fridge overnight and frost before serving.
Nutrition
- Calories: 581kcal
- Sugar: 49g
- Sodium: 226mg
- Fat: 34g
- Saturated Fat: 13g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
