This is Fall baking at its finest. Apple flavor aplenty in this moist and simple Old Fashioned Applesauce Cake. Use homemade or store-bought applesauce to make this delicious cake!
With the flavors of fall baked right in, this moist cake makes for a wonderful holiday dessert or the perfect treat for an afterschool snack.
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Why you will love this recipe
This old-fashioned applesauce cake is an easy recipe you will make time and again. Here are some reasons why:
- The ingredient list includes mainly pantry staples you likely already have in your house
- Applesauce is such a flavorful addition to any good cake recipe, especially this bundt cake. It keeps the cake moist and jam-packed with seasonal, good flavor
- Any type of applesauce works well in this homemade cake recipe - smooth or chunky, store-bought or homemade
- Unlike layer cakes, no frosting necessary for this cake! Just a delicious applesauce cake with a simple caramel sauce drizzle or sprinkling of powdered sugar will do
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Recipe ingredients & substitutions to make applesauce cake
Only wholesome ingredients needed for this easy applesauce cake!
- Applesauce - You can use store-bought applesauce or homemade applesauce made from fresh apples that are aplenty during the Fall season! I recommend using unsweetened applesauce. That way, you can control the amount of sweetness in the cake. Chunky or smooth applesauce will work equally well here. You will need one and a quarter cups applesauce
- Caramel sauce for drizzling - Check out this super easy homemade Salted Caramel Sauce. Powdered sugar for dusting is a good substitute. Or use them both!
- Ground Cinnamon - This is the only spice in this recipe, however, you can choose to add nutmeg, clove, allspice or other Fall flavors if you'd like. As always, I recommend using a good quality brand of spices - it makes a big difference in the taste of the cake
- Pantry Staples: all-purpose flour, unsalted butter, eggs, sugar, dark brown sugar, baking powder and baking soda, salt
How to make this recipe
This delicious recipe comes together easily! Here's how to make this moist applesauce cake recipe:
- Step 1 - Preheat the oven to 350ºF (177ºC). Grease and flour a bundt pan (or a 9 inch by 9 inch) metal baking pan. Set aside.
- Step 2 - In a large bowl, stir together the dry ingredients and set aside. Next, add the room temperature butter, white sugar and brown sugar to the bowl of an electric hand mixer or stand mixer. Cream butter and sugar on medium speed until light and fluffy then add one large egg at a time. Reduce the speed of the electric mixer to low and beat in applesauce (don’t worry if the mixture looks curdled, it’s supposed to look that way!).
- Step 3 - Stir in the flour mixture on low speed until smooth, scraping the bowl occasionally with a rubber spatula to ensure it’s fully mixed.
- Step 4 - Pour batter into prepared cake pan and spread evenly. Bake 40 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean (bake time is the same for both the bundt pan and the 9×9 pan).
- Cool completely on a wire rack. Just before serving, dust with confectioners' sugar, drizzle with caramel sauce, and serve with a garnish of apple slices, if you're feeling fancy!
- If you would like to make homemade applesauce for use in this easy cake, try this one.
- To store this applesauce spice cake, allow it to cool completely. Wrap tightly in plastic wrap and store at room temperature up to 2 days.
- This flavorful cake may be stored in the fridge for up to one week or frozen up to 3 months. Defrost at room temperature then warm gently in the microwave at 50% power until desired temperature has been reached.
- Store the cake without any topping such as caramel sauce or powdered sugar.
- If you're looking for another great Fall recipe, try my Pumpkin Cake Donuts! No frying necessary. If you need a brighter, spring recipe, check out this Italian Lemon Pound Cake - perfect to spruce up any occasion.
For more easy desserts like this one, be sure to check out these recipes on the blog:
FAQs about this recipe
This recipe can be used as the base for a tender spice cake! Simply add up ¼-1/2 teaspoons each of allspice, clove, nutmeg, cardamom or ginger to the recipe.
I have not tried to make this recipe using gluten-free ingredients. I have had luck baking with cup-for-cup gluten-free baking flour such as Bob's Red Mill. I would not recommend substituting the all-purpose flour for almond flour in this recipe, as it'll change the consistency.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 ¼ cups applesauce store-bought or homemade, smooth or chunky
- powdered sugar or caramel sauce for dusting or for drizzling
- Preheat oven to 350ºF (177ºC). Grease and flour a bundt pan or a 9 inch by 9 inch metal baking pan. Set aside.
- In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In bowl of a stand mixer, beat butter and both sugars on low speed until blended.
- Increase speed of mixer to medium-high and beat 3 minutes until well combined and fluffy.
- Add eggs one at a time, beating well after each addition.
- Reduce mixer speed to low and beat in applesauce (don’t worry if the mixture looks curdled, it’s supposed to look that way!).
- Beat in flour mixture on low until smooth, scraping bowl occasionally with rubber spatula to ensure it’s fully mixed.
- Scrape batter into prepared pan and spread evenly. Bake 40 minutes or until toothpick inserted in center of cake comes out clean (bake time is the same for both the bundt pan and the 9×9 pan).
- Cool completely on wire rack. Just before serving, dust with powdered sugar or drizzle with caramel sauce. Slice and serve!
- Feel free to substitute store-bought applesauce for homemade
- Cake can also be made in a bundt pan or smaller pie pans. Reduce baking time if splitting the batter among a few smaller pans
- Store cakes wrapped tightly in plastic wrap at room temperature for up to 2 days. Refrigerate or freeze for longer storage. Store cakes naked (without powdered sugar or caramel sauce)
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