Spiced Applesauce Cake with Cream Cheese Frosting

Fall’s Coziest Cake Just Called—It’s Begging You to Bake It

Hey friends! Wyatt here, and if there’s one thing I know, it’s that autumn isn’t just a season—it’s a *feeling*. That crisp snap in the air, the rustle of golden leaves underfoot, and the way your kitchen suddenly smells like a hug from Grandma. That’s why today, we’re diving fork-first into my legendary Spiced Applesauce Cake with Cream Cheese Frosting. This ain’t just dessert; it’s a mood-lifting, crowd-pleasing, soul-warming masterpiece that’ll have your crew hovering around the counter like hungry seagulls at a beach picnic. And guess what? We’re making a double batch—because why bake one cake when you can share the joy (or hoard slices in your freezer for emergencies, no judgment here).

Picture this: moist, tender crumb packed with cinnamon, nutmeg, and cloves, all held together by tangy-sweet applesauce. Then, we slather it with a cloud of velvety cream cheese frosting that’s basically edible sunshine. Optional pecans? They’re the crunch-tastic cherry on top. Whether you’re hosting a fall potluck, bribing your kids into doing chores, or just treating yo’ self, this cake’s your wingman. No fancy skills required—just a bowl, a whisk, and a serious appetite for awesome. Ready to bake memories? Let’s roll.

The Day My Grandma’s Apron Saved Thanksgiving

Spiced Applesauce Cake with Cream Cheese Frosting

Print Recipe

This warmly spiced applesauce cake is moist, rich, and filled with cozy fall flavors—topped off with a luscious cream cheese frosting. Optional pecans add a bit of crunch, making it perfect for autumn celebrations or anytime comfort is on the menu.

• Author: Wyatt Porter
• Prep Time: 25 mins
• Cook Time: 35 mins
• Total Time: 1 hr
• Yield: 24 servings 1x

Ingredients

Scale 1x2x3x

Cake:

4 ½ cups (636g) all-purpose flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

5 tsp ground cinnamon

2 tsp ground nutmeg

2 tsp ground ginger

1 tsp allspice

½ tsp ground cloves

3 ½ cups (740g) packed light brown sugar

1 ½ cups (350ml) vegetable oil

1 ½ cups (370g) unsweetened applesauce

8 large eggs

4 tsp vanilla extract

2 cups (480ml) buttermilk

2 cups chopped pecans (optional)

Cream Cheese Frosting:

24 oz cream cheese, nearly at room temperature

1 cup (8 oz) unsalted butter, nearly at room temperature

7 cups (880g) powdered sugar

1 tsp vanilla extract

Instructions

Prep Oven: Preheat to 350°F (175°C). Grease and flour two 9×13-inch pans or three 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.

Make Batter: In another bowl, mix brown sugar, oil, applesauce, eggs, and vanilla until smooth. Alternate adding dry ingredients and buttermilk. Fold in pecans if using.

Bake: Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

Make Frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, then beat until light and fluffy.

Frost & Serve: Spread frosting over cooled cakes. Slice and enjoy!

Nutrition

• Calories: 410
• Sugar: 38g
• Fat: 22g
• Carbohydrates: 48g
• Protein: 4g

Y’all ever have a kitchen disaster that turns into a family legend? Mine involves this applesauce cake, a broken oven, and my sassy Grandma Ethel. Picture Thanksgiving ’09: I’m 22, hosting for the first time, feeling wildly overconfident. The turkey’s dry, the gravy’s lumpy, and then—*pop*—the oven dies mid-cake bake. Panic mode! Enter Grandma, chuckling like a wisecracking wizard. She wrapped those half-baked pans in her floral apron (said it “trapped the magic”), marched them next door to borrow Old Man Higgins’ oven, and saved the day. We ate cake by flashlight during a power outage, laughing ’til our bellies hurt. That’s when I learned: great food isn’t about perfection. It’s about the mess, the laughs, and the love stirred into every bite. This cake? It’s my edible tribute to apron-wearing heroes everywhere.

Gather Your Flavor Arsenal

Pro tip: Measure everything before starting—it’s like a zen moment before the delicious chaos!

Cake Ingredients (Double Batch = Double Happiness!)

• 4 ½ cups (636g) all-purpose flour – The sturdy foundation. For a nuttier twist, swap 1 cup with whole wheat flour!
• 2 tsp baking powder + 2 tsp baking soda – Our dynamic rising duo. Check expiration dates—they lose mojo over time.
• 1 tsp salt – Balances sweetness. Use flaky sea salt if you’re feeling fancy.
• 5 tsp cinnamon + 2 tsp nutmeg + 2 tsp ginger + 1 tsp allspice + ½ tsp cloves – The spice squad! Toast whole spices and grind ’em fresh for next-level aroma.
• 3 ½ cups (740g) packed light brown sugar – Adds caramel depth. Dark brown sugar works too for richer molasses vibes.
• 1 ½ cups (350ml) vegetable oil – Keeps things ultra-moist. Melted coconut oil? Heck yes—just expect a subtle tropical note.
• 1 ½ cups (370g) unsweetened applesauce – The MVP! Homemade chunky sauce? Even better. Avoid sweetened—it’ll turn this into candy.
• 8 large eggs – Room temp = fluffier cake. Forgot to set ’em out? Submerge in warm water for 5 mins.
• 4 tsp vanilla extract – Splurge on real stuff. Bourbon vanilla? *Chef’s kiss.*
• 2 cups (480ml) buttermilk – Tangy tenderness hack. No buttermilk? Stir 2 tbsp vinegar into regular milk and wait 5 mins.
• 2 cups chopped pecans (optional) – Toast ’em first! Walnuts or pepitas rock too.

Cream Cheese Frosting (The Fluffy Crown)

• 24 oz cream cheese, nearly room temp – Full-fat only! Cold cheese = lumpy frosting. Set it out 2 hours ahead.
• 1 cup (8 oz) unsalted butter, nearly room temp – Salted butter works in a pinch—just skip added salt.
• 7 cups (880g) powdered sugar – Sift it! No one wants gritty frosting surprises.
• 1 tsp vanilla extract – Almond extract? Game-changer.

Let’s Bake Some Magic: Step-by-Step

Channel your inner cake ninja—I’ve got your back with pro hacks!

1. Prep Oven & Pans: Preheat to 350°F (175°C). Grease two 9×13-inch pans or three 9-inch round cake pans with butter, then dust with flour (tap out excess). Why? It’s like giving your cake a non-stick jetpack. Pro hack: Use parchment paper on the bottom for foolproof removal!
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and all those glorious spices. Whisk like you mean it—no one wants a clumpy spice pocket! Chef insight: Sift if your spices are clumpy.
3. Make the Batter: In a separate bowl, beat brown sugar, oil, applesauce, eggs, and vanilla until smooth (2 mins with a hand mixer). Now, alternate: add ⅓ dry mix, then ½ buttermilk, repeat, ending with dry. Mix JUST until combined—overmixing = tough cake. Fold in pecans last. Batter will be thick but pourable. Thicker than pancake batter, thinner than cookie dough? Perfect.
4. Bake: Divide batter evenly between pans. Bake 30-35 mins until a toothpick comes out clean (no wet crumbs!). Rotate pans halfway for even baking. Ovens lie—trust the toothpick, not the timer! If tops brown too fast, tent with foil.
5. Cool Completely: Let cakes cool in pans 10 mins, then flip onto wire racks. Patience, grasshopper! Frosting warm cake = melty mess. Speed-cool hack: Pop racks in the fridge.
6. Make Frosting: Beat cream cheese and butter until creamy (1 min). Add powdered sugar 1 cup at a time, then vanilla. Beat 3-4 mins until fluffy. Too thick? Add 1 tsp milk. Too thin? Chill 10 mins. Lumps? Your dairy wasn’t warm enough—smooth it with a spatula siege.
7. Frost & Serve: Spread frosting over cooled layers. For round cakes, stack with frosting between layers! “Naked cake” style? Just scrape on a thin crumb coat first. Dive in!

Serving Up the Good Vibes

Slice this beauty into squares (for sheet cakes) or wedges (for rounds). Serve at room temp—cold mutes those warm spices! Pair it with hot coffee, spiced cider, or a cold glass of milk. Feeling extra? Garnish with candied pecans, a cinnamon stick, or a drizzle of caramel. Pro move: This cake tastes even better day two, so bake it ahead for stress-free hosting. Store covered in the fridge (thanks, cream cheese!), but let slices sit out 20 mins before serving. Trust me, leftovers make killer breakfast. (Hey, fruit’s involved!)

Shake It Up: 5 Tasty Twists

This recipe’s a blank canvas! Try these riffs:

1. Boozy Upgrade: Soak raisins in bourbon, then fold into batter. Or add 1 tbsp bourbon to the frosting!
2. Gluten-Free: Swap AP flour for a 1:1 GF blend. Bob’s Red Mill works great.
3. Vegan: Use flax eggs (8 tbsp ground flax + 20 tbsp water), vegan butter/cream cheese, and almond milk + vinegar for buttermilk.
4. Fruit Fiesta: Add 1 cup dried cranberries or diced apples to the batter.
5. Cupcake Mode: Pour into lined muffin tins. Bake 18-22 mins. Frost with a piping bag for party-ready cuteness!

Wyatt’s Whispered Wisdom

This cake’s been my kitchen sidekick for 12 years—it’s evolved like a fine wine. Originally, it was a single-layer runt, but doubling it means more to share (or hide in your freezer for solo therapy sessions). Funny story: Once subbed cayenne for cinnamon by accident (label dyslexia!). We called it “Fireball Cake” and served it with ice cream—actually a hit! Moral: Mistakes can be delicious. Over time, I learned to toast spices (unlocks hidden depths) and not fear the frosting swirl. Imperfections = character. Bake it with joy, laugh at the mess, and remember: the best ingredient is always love. (Okay, and butter.)

FAQs: Your Cake Emergencies, Solved!

Q: Can I freeze this cake?
A: Absolutely! Freeze unfrosted layers wrapped in plastic + foil for 3 months. Thaw overnight, then frost. Frosted cake? Freeze slices—they thaw in 30 mins.

Q: Why did my cake sink in the middle?
A: Classic culprits: overmixing (develops too much gluten) or underbaking. Use the toothpick test! Also, ensure baking powder/soda are fresh—they’re lift agents.

Q: Can I reduce the sugar? It seems like a lot.
A: You can trim ½ cup from the cake, but sugar adds moisture. For frosting, reduce powdered sugar by 1 cup—it’ll be softer but still tasty.

Q: My frosting is runny! Help!
A: Cream cheese or butter was too warm. Chill the mix 15 mins, then re-whip. Still loose? Add ¼ cup powdered sugar at a time.

Nutritional Info (Per Serving)

Calories: ~410 | Sugar: 38g | Fat: 22g | Carbs: 48g | Protein: 4g
Note: Stats include frosting and pecans. Skip nuts? Saves ~40 calories per slice.

Final Thoughts: Bake the Cake, Make the Memory

There’s just something magical about a cake that tastes like falling leaves, candlelight, and hugs you didn’t know you needed. This Spiced Applesauce Cake isn’t just a sweet treat—it’s a slice of comfort, a whisper from autumn herself, and a reminder that even in the messiest kitchens, love rises right along with the batter.

Whether you’re making it for a crowd or sneaking forkfuls straight from the fridge (we’ve all been there), let this cake be your go-to whenever the season calls for warmth. And remember: frosting doesn’t have to be perfect, crumbs are part of the charm, and the best moments usually happen while licking the spatula.

So bake big, laugh louder, and always—always—save yourself the last piece.