Description
If you’re craving something warm, nostalgic, and a little bit cozy for fall, this Applesauce Cake with Cinnamon Cream Cheese Frosting is the bake-your-day treat you didn’t know you needed. Each bite is fluffy, gently spiced, and perfectly sweet — think of it as a cross between your favorite spice cake and a cinnamon roll’s tender cousin.
Ingredients
For the Applesauce Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons apple pie spice (or pumpkin pie spice)
- 1½ teaspoons ground cinnamon
- ½ cup vegetable oil (or canola oil, or melted coconut oil)
- ⅓ cup water
- 1½ cups applesauce*
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon pure vanilla extract
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 3 cups powdered sugar (add a bit more if you like a thicker frosting)
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
Instructions
Step 1: Prep the pan and oven
Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan. A little parchment paper on the bottom helps guarantee an easy release later — just sayin’.
Step 2: Mix the dry stuff
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all those cozy spices. This combo is where all the magic starts — it’s basically autumn in a bowl.
Step 3: Whisk the wet ingredients
In a large mixing bowl, whisk together the oil, water, applesauce, eggs, both sugars, and vanilla until smooth and glossy. The applesauce makes this batter extra tender, while the sugars give it a caramel-like warmth.
Step 4: Bring it all together
Add your dry ingredients to the wet, and gently whisk until just combined — no need to overdo it! You want a smooth batter, but a few small lumps are totally fine.
Step 5: Bake it up
Pour the batter into your prepared pan and give it a couple of gentle taps on the counter to pop any air bubbles. Slide it into the oven and bake for 20–30 minutes, checking around the 20-minute mark. You’ll know it’s ready when the top springs back when lightly pressed and a toothpick comes out clean.
Let the cake cool in the pan on a rack until completely cool before frosting. (Yes, waiting is hard. Snack on a corner piece if you must.)
Step 1: Whip it good
In a large bowl or stand mixer with a paddle attachment, beat the softened cream cheese and butter until silky smooth — no lumps allowed!
Step 2: Sweeten and spice
Add in the powdered sugar, vanilla, and cinnamon. Beat on low until incorporated, then kick it up to high for about 30 seconds until it’s light and fluffy.
Step 3: Frost and finish
Spread that creamy cinnamon goodness all over the cooled cake. For a little sparkle (and extra flavor), mix a tablespoon of sugar with a pinch of cinnamon and sprinkle it on top. Instant bakery vibes!
Notes
- Notes
- *Use unsweetened store-bought applesauce for the best texture — it keeps things moist without making the cake too sweet.
- Serving and Storage
- This cake tastes best when served at room temperature, where the spices and frosting really shine. Cover any leftovers tightly and store in the fridge for up to 3 days.
- Freezing? Go for it — just wrap slices individually and thaw before serving. The texture holds up beautifully.
- Topping Alternatives
- Not a cream cheese frosting fan? No problem. Try one of these instead:
- A dusting of powdered sugar for a simple, rustic finish.
- A drizzle of honey for a cozy farmhouse twist.
- A spoonful of whipped cream for something light and dreamy.
- Each option pairs beautifully with the warm, spiced crumb of this cake.
Nutrition
- Calories: 357kcal
- Sugar: 37g
- Sodium: 202mg
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg