This moist Applesauce Spice Cake is ideal for autumn gatherings. Soft and flavorful from applesauce and apple pie spice, it pairs beautifully with a spiced cream cheese frosting.
Apple cakes are a favorite here. Over the years we’ve shared many recipes, including Apple Dapple Cake, Apple Pecan Bundt Cake, and Apple Cinnamon Layer Cake.
If you enjoy spice cakes, keep this Applesauce Spice Cake in mind for birthdays, holiday gatherings, Thanksgiving, or any fall celebration. It reliably pleases a crowd.
How to Make Applesauce Cake
The full printable recipe appears later in this post. Below is a concise overview of the method.
- Preheat: Heat the oven to 325°F (163°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment rounds if you like.
- Dry ingredients: In a medium bowl whisk together cake flour, apple pie spice, baking powder, baking soda, and salt. Set aside.
- Wet applesauce mix: In a separate bowl combine the vegetable oil, applesauce, and vanilla extract. Set aside.
- Butter & cream cheese: In the mixer bowl, beat the butter and softened cream cheese at medium speed until smooth.
- Sugar: Gradually add the granulated sugar and beat 2–3 minutes at medium speed until light.
- Eggs: Add the room-temperature eggs one at a time, mixing after each until incorporated.
- Combine: With the mixer on low, alternate adding the dry flour mixture and the applesauce mixture, beginning and ending with the dry. We used three additions of dry and two of wet. Increase speed just until combined.
- Fill pans: Divide the batter evenly between the three prepared 8-inch pans.
- Bake: Bake at 325°F for 28–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool 5–10 minutes in the pans on a wire rack before removing.
This recipe yields roughly 8 cups of batter and can also be used for cupcakes (they will be flatter than domed).
Decorating the Applesauce Spice Cake
- Stack the first layer on your cake board, spread a layer of the Apple Spice Cream Cheese Frosting, then add the next two layers with frosting between each.
- Apply a thin crumb coat to the top and sides using an offset spatula, then chill the cake in the freezer for about 20 minutes to firm the layers.
- Because cream cheese frostings are softer than many buttercreams, chilling helps keep the layers stable while you finish the final coat of frosting.
- For a smooth finish, warm a metal bench scraper under hot water, dry it, then run it around the chilled cake for the hot-knife smoothing technique.
- Finish with a decorative border—large shells, rosettes, or simple scrollwork work nicely. A large star tip (1M) creates chunky shells and rosettes; use a small round tip for finer details.
Decorate as you prefer—textured frostings are a beautiful, quick option if you’re short on time.
Recipe FAQs
This cake should be refrigerated because of the cream cheese filling and frosting. Store it in an airtight container, cake dome, or sealed bakery box in the refrigerator. For the best texture and flavor, bring the cake to room temperature a couple of hours before serving so it softens and the flavors open up.
Yes. Once layers have cooled to room temperature, wrap each one tightly in plastic wrap and then aluminum foil. For extra support, place each layer on a foil-wrapped cake board before wrapping. Layers keep well in the freezer for up to three months.
To thaw: set the wrapped layers on the counter for 30–45 minutes, then unwrap and let them come to the desired temperature before assembling. Many bakers prefer to assemble while layers are still slightly firm from partial thawing, since they are less fragile.
Softened cream cheese in the batter lends richness and creates a tender, velvety crumb. Cakes made with cream cheese often have a soft, delicate texture that many people describe as “velvet” cakes.
More Fall Cakes to Share
We have a wide selection of fall cake recipes. Favorites include Pumpkin Spice Cake, Pumpkin Cheesecake Cake, Chai Spice Cake, and several apple cakes such as Apple Dapple Cake and Caramel Apple Cake.
Apple Pecan Bundt Cake-
Apple Cinnamon Cake
-
Apple Caramel Pecan Cake
-
Caramel Apple Spice Cake
Thank you for reading. We hope you enjoy this Applesauce Spice Cake. Be sure to explore other cake recipes and decorating tutorials for more inspiration.
Applesauce Spice Cake
Ingredients
- 8 oz cream cheese, softened
- 1 ½ sticks (168 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (342 g) cake flour (see notes for substitution)
- 1 teaspoon (4 g) baking powder
- 1 ½ teaspoons (7 g) baking soda
- ½ teaspoon (3 g) salt
- 1 ½ teaspoons (5 g) apple pie spice
- 1 ¼ cups (312 g) applesauce
- 1 teaspoon (4 g) vanilla extract
- ¼ cup (54 g) vegetable oil (canola oil recommended)
Apple Spice Cream Cheese Frosting
- 2 sticks (226 g) unsalted butter, slightly softened
- 16 oz (452 g) cream cheese, softened
- 2 teaspoons (8 g) vanilla extract
- 1 teaspoon (3 g) apple pie spice
- ½ teaspoon salt
- 6 to 6½ cups (690–747 g) powdered sugar, adjust to taste
Instructions
- Preheat the oven to 325°F. Grease and flour three 8-inch pans and line the bottoms with parchment if desired.
- Whisk the cake flour, apple pie spice, baking powder, baking soda, and salt in a medium bowl and set aside.
- Combine the vegetable oil, applesauce, and vanilla in a separate bowl and set aside.
- In the mixer bowl, beat the butter and cream cheese at medium speed until smooth. Gradually add the sugar and beat 2–3 minutes.
- Add the eggs one at a time, mixing after each until incorporated.
- With the mixer on low, alternate adding the dry mixture and the applesauce mixture, beginning and ending with the dry. Mix just until combined.
- Divide the batter between the three prepared pans and bake 28–30 minutes or until a toothpick comes out clean. Cool in pans 5–10 minutes before removing to a wire rack.
- Let cakes cool completely before frosting.
- This makes about 8 cups of batter and will also work for cupcakes.
Apple Spice Cream Cheese Frosting
- Slice the butter and beat on low to medium speed until softened.
- Add the cream cheese and beat until smooth and combined.
- Add vanilla and apple pie spice. Gradually add powdered sugar on low speed to reduce dust, then increase speed and beat until fluffy. Avoid overbeating; if frosting becomes too soft, chill briefly to firm.
- The frosting pipes best when slightly chilled. Make ahead and refrigerate, then let soften slightly and rewhip before using (do not microwave).
- Frosting quantity is sufficient for a three-layer 8 or 9-inch cake.
Notes
Substitution for Cake Flour:
To make a cake-flour substitute from all-purpose flour: for each cup of flour, remove 2 tablespoons of flour and replace with 2 tablespoons cornstarch. For this recipe (3 cups), measure 3 cups all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons cornstarch. Whisk thoroughly to combine.