How should I store the cake?

If your kitchen is cool, the cake can sit at room temperature for up to 2 days , lightly covered. For longer freshness or if your kitchen is warm, store it in an airtight container in the refrigerator for up to 5 days . Bring to room temperature before serving for the best texture and flavor. You can also freeze individual slices (unfrosted or frosted) for up to 2 months.

Can I make buttercream frosting instead?

Yes! If you prefer a classic buttercream, swap out the cream cheese and cinnamon for an easy vanilla version. Just beat ½ cup softened butter with 1½ to 2 cups powdered sugar, 1 tsp vanilla extract, and a splash of milk until light and fluffy. It’s sweeter than cream cheese frosting, but still pairs well with the spiced cake.

Can I make this into cupcakes instead?

Absolutely. Simply divide the batter evenly into a lined cupcake pan, filling each cup about ⅔ full. Bake at 350°F for about 18–22 minutes , checking for doneness with a toothpick. You’ll get roughly 16–18 cupcakes from this recipe. Let them cool completely before frosting.

How can I tell when my cake is done?

The best way to check is the toothpick test . Insert a toothpick into the center of the cake—if it comes out clean or with a few crumbs (not wet batter), it’s done. You can also gently press the center of the cake. If it springs back, it’s ready. The edges will also slightly pull away from the pan when fully baked.

Applesauce Cake – The Best Cozy Dessert You’ll Crave

Description

Applesauce Cake with Cinnamon Cream Cheese Frosting is a sweet, tender, and incredibly moist homemade cake made with pantry staples and topped with a rich, spiced frosting.

Ingredients

Scale

2 cups all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1 stick unsalted butter, softened
1 cup brown sugar
1 tsp vanilla extract
2 large eggs
1 1/2 cups applesauce
1/2 cup walnuts or pecans, chopped
5 oz cream cheese, softened
3 tbsp unsalted butter, softened
1/4 tsp vanilla extract
1 cup confectioners’ sugar
1/2 tsp cinnamon

Instructions

Preheat oven to 350°F and place rack in the middle. Grease an 8 or 9 inch square baking dish.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
In a large bowl, beat the butter, brown sugar, and vanilla with an electric mixer until pale and fluffy (2–3 minutes).
Beat in eggs one at a time, then add applesauce and mix until combined.
Reduce speed to low and mix in dry ingredients until just combined. Stir in chopped nuts.
Pour batter into the prepared baking dish and bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan.
In a bowl, beat cream cheese, butter, confectioners’ sugar, cinnamon, and vanilla until smooth. Add a little milk if needed to make it spreadable.
Spread frosting evenly over the cooled cake. Decorate with pecans, slice, and serve.

Notes

Use unsweetened applesauce for best flavor balance.
Let the cake cool fully before applying frosting to prevent melting.
Can be made into cupcakes (bake for 18–22 minutes).
Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 220mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: Applesauce Cake, cinnamon cream cheese frosting, spice cake, applesauce dessert, homemade cake recipe