The first time I bit into a slice of old fashion applesauce cake with creamy frosting, it was a chilly autumn afternoon—the kitchen windows fogged up, the scent of cinnamon and apples swirling in the air. You know that feeling when something tastes like childhood wrapped in a cozy blanket? That’s exactly what this applesauce cake does. The recipe’s been in my family for ages, passed down from my grandmother, who always swore by homemade applesauce and a generous slathering of frosting. There’s something magical about how the humble applesauce melds with warm spices, creating a cake that’s tender, moist, and just sweet enough.
I’ve baked this applesauce cake more times than I can count—sometimes for birthday parties, sometimes just because the apples at the market looked too good to pass up. Each time, I tweak a little here and there, but the soul of the recipe stays the same. The creamy frosting? It’s honestly the cherry on top—smooth, slightly tangy, and the perfect partner for the spiced cake beneath. Whether you’re a baking newbie or a seasoned pro, this cake won’t let you down. It’s forgiving, flexible, and bursting with flavor.
If you love recipes that bring together nostalgia and comfort, this old fashion applesauce cake is for you. It’s ideal for busy families (trust me, the cake comes together in a snap), picky eaters (kids dig the subtle sweetness), and anyone looking to add a little homey warmth to their dessert table. With tried-and-true steps and easy-to-find ingredients, you’ll be whipping up bakery-level applesauce cake in your own kitchen. So, grab those apples, dust off your mixing bowls, and let’s make some memories—one slice at a time.
Why You’ll Love This Recipe
I’ve lost track of how many times I’ve baked this old fashion applesauce cake with creamy frosting—and each time, it’s a hit. Whether I’m baking for a crowd or just for my own sweet tooth, this cake never fails to impress. Here’s why you’ll fall in love with it too:
- Quick & Easy: The batter comes together in about 15 minutes. You don’t need fancy equipment or rare ingredients—just a bowl, a whisk, and your favorite applesauce.
- Simple Ingredients: Pantry staples rule here. Flour, sugar, applesauce, eggs, and spices—you likely already have everything you need.
- Perfect for Any Occasion: Whether it’s brunch with friends, a cozy holiday gathering, or just a weeknight treat, this cake fits right in.
- Crowd-Pleaser: Adults love the old-fashioned charm, kids love the sweetness and soft texture, and everyone goes crazy over that creamy frosting.
- Unbelievably Delicious: Moist, tender crumb meets a dreamy layer of frosting. It’s the kind of cake that makes people close their eyes after the first bite.
What makes this applesauce cake stand out? The applesauce does more than add flavor—it keeps the cake moist for days and gives it a delicate, almost custard-like texture. I blend the applesauce for extra smoothness (no chunky bits), and I use a mix of cinnamon and nutmeg for that classic spiced flavor. And let’s talk about the frosting: it’s creamy, slightly tangy, and easy to spread. No dry cake here, and no teeth-chattering sweetness in the frosting—just a perfect balance.
This recipe isn’t just about taste. It’s about comfort, memories, and sharing something special. The cake is simple enough for a beginner but has enough depth for seasoned bakers to appreciate. I’ve swapped in gluten-free flours, tried it with vegan frostings, and even baked it in muffin tins for grab-and-go treats. Each time, the heart of the recipe shines through. When you want dessert that feels like home, this applesauce cake delivers—every single time.
Ingredients Needed
This old fashion applesauce cake uses wholesome, straightforward ingredients for a flavor-packed result. Most are pantry staples, and the recipe is flexible if you need to make a substitution. Here’s what you’ll need:
- For the cake:
- 2 cups (260g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon (adds warmth)
- ½ teaspoon ground nutmeg (optional, for extra spice)
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 cups (480g) unsweetened applesauce (smooth works best, but chunky is fine too)
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional, for crunch)
- ½ cup (80g) raisins (optional, for a classic touch)
- For the creamy frosting:
- 4 ounces (115g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar (sifted for smoothness)
- 1 teaspoon vanilla extract
- 1-2 tablespoons (15-30ml) milk (to adjust consistency)
- Pinch of salt (balances sweetness)
Ingredient tips: I love using homemade applesauce for extra depth of flavor, but store-bought works just fine. If you’re gluten-free, swap in a 1:1 gluten-free flour blend (I like King Arthur’s). For a dairy-free version, use vegan butter and plant-based cream cheese in the frosting. The nuts and raisins are totally optional—add them for texture, or leave them out for a smooth, classic cake.
Substitution ideas: Want to make it refined sugar-free? Use coconut sugar. Trying to keep it lower in fat? Swap half the butter in the cake for neutral oil. If you’re out of eggs, a flax egg works surprisingly well (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg).
I usually stick with unsweetened applesauce to control the sweetness, but if you only have sweetened, just reduce the sugar by a couple tablespoons. This applesauce cake is forgiving—so don’t stress if you need to improvise a little!
Equipment Needed
Baking this old fashion applesauce cake doesn’t require fancy gadgets, but a few basics will make things smoother. Here’s my go-to list:
- Large mixing bowl (for the cake batter)
- Medium bowl (for sifting dry ingredients)
- Electric mixer or sturdy whisk (I use a hand mixer for speed, but a whisk works fine if you’ve got the arm power!)
- Spatula (for folding in nuts and scraping the bowl)
- 9×13-inch (23x33cm) baking pan (or an 8-inch/20cm round cake pan for a taller cake)
- Parchment paper (optional, makes for easy cake removal)
- Wire cooling rack
- Measuring cups and spoons (precision matters here)
- Small bowl (for mixing frosting)
If you don’t have a 9×13 pan, you can use two 8-inch rounds—just watch the baking time. I’ve baked this cake in a glass dish and metal pan; both work, but metal pans give a slightly crisper edge. For the frosting, a hand mixer saves time, but a sturdy whisk does the job too.
If you’re on a budget, skip the parchment paper and just grease your pan well. For cleaning, I always soak my mixer beaters right after using to avoid crusty messes later. Trust me, cleaning up is way easier that way!
Preparation Method
Step-by-Step Instructions
- Preheat your oven: Set oven to 350°F (175°C). Grease your baking pan (9×13-inch or two 8-inch rounds). If using parchment paper, line the bottom for easy removal.
- Sift dry ingredients: In a medium bowl, combine flour (2 cups/260g), baking soda (1 ½ tsp), baking powder (½ tsp), salt (½ tsp), cinnamon (1 ½ tsp), and nutmeg (½ tsp if using). Sift or whisk until evenly mixed. (This helps prevent lumps and distributes the spices.)
- Cream butter and sugar: In a large bowl, beat softened butter (½ cup/115g) and granulated sugar (1 cup/200g) until light and fluffy—about 2-3 minutes. The mixture should look pale and airy. (If using a whisk, it’ll take a bit more muscle.)
- Add eggs and vanilla: Beat in eggs (2 large, room temp), one at a time, mixing well after each. Add vanilla extract (1 tsp) and stir until smooth.
- Mix in applesauce: Add applesauce (2 cups/480g) to the wet mixture and blend until combined. The batter will look a bit loose—don’t worry, the flour will thicken it up.
- Combine wet and dry: Add dry ingredients to wet in three additions, mixing gently after each. Don’t overmix—just stir until no streaks of flour remain. (Overmixing can make the cake tough.)
- Add extras: Fold in nuts (½ cup/60g) and raisins (½ cup/80g) if using. These add texture and classic flavor, but skip if you prefer a smoother cake.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes (25-30 for rounds), or until a toothpick inserted in the center comes out clean. The cake should be golden, with the edges just pulling away from the pan.
- Cool: Let cake cool in the pan for 15 minutes, then turn onto a wire rack to cool completely. (Warm cake will melt the frosting!)
- Make the frosting: In a small bowl, beat cream cheese (4oz/115g) and butter (¼ cup/60g) until creamy. Add powdered sugar (1 ½ cups/180g), vanilla (1 tsp), pinch of salt, and 1 tbsp milk. Beat until smooth, adding more milk for a spreadable consistency. (It should hold soft peaks.)
- Frost: Once cake is fully cooled, spread frosting evenly. Use a spatula for swoops and swirls—don’t stress about perfection, rustic looks are charming!
- Slice and enjoy: Cut into squares or wedges, serve, and watch it disappear.
Troubleshooting tips: If your cake seems too dense, it’s probably overmixed or the applesauce was too watery—try straining next time. If the top browns too quickly, tent loosely with foil. For extra smooth frosting, sift your powdered sugar and beat until no lumps remain. If you’re short on time, you can make the cake a day ahead—it actually gets moister overnight.
Personal tip: I usually prep all ingredients before starting—the “mise en place” approach saves headaches and mess. If you notice the batter is too runny, add a tablespoon of flour. If it’s too thick, splash in a little extra applesauce. Trust your instincts!
Cooking Tips & Techniques
After years of baking applesauce cake, I’ve collected a few tricks that really make a difference. Here are some professional techniques and lessons I’ve learned (sometimes the hard way):
- Don’t overmix: This is the golden rule. Mixing the batter too much can lead to a dense, chewy cake. Stir gently until just combined—lumps are okay!
- Use room temperature eggs: I forgot this once, and my cake ended up with a weird texture. Room temp eggs help the batter blend smoothly and bake evenly.
- Smooth applesauce for better texture: Chunky applesauce can work, but it sometimes leaves pockets of moisture. I blend mine for a consistent crumb.
- Test for doneness: Ovens vary, so always check with a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake’s done.
- Cool completely before frosting: I’ve rushed it before and ended up with frosting sliding off. Patience pays off!
- Multitasking tip: While the cake is baking, make the frosting and clean up the kitchen. It saves time and keeps things tidy.
- Batch baking: This cake freezes well. Make two pans and freeze one for later—future you will thank you!
Common mistakes? Forgetting to grease the pan (cake sticks, and you’ll be sad). Using applesauce that’s too watery (makes the cake gummy). Not sifting powdered sugar for the frosting (hello, lumps). I’ve done all these, so learn from me!
Consistency tip: Measure ingredients carefully, especially flour and applesauce. If you want the cake extra moist, add a tablespoon of applesauce to the batter. For the frosting, start with less milk and add more as needed—you want it creamy, not runny. And honestly, don’t stress about perfection. Homemade cake is meant to be a little rustic!
Variations & Adaptations
This old fashion applesauce cake is a dream to customize. Here are some of my favorite variations and adaptations:
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. King Arthur and Bob’s Red Mill both work great. The cake stays moist and flavorful!
- Vegan: Use plant-based butter and cream cheese for the frosting, and substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). The taste is still spot-on.
- Seasonal Flavors: Add grated apple or a handful of fresh cranberries for a fall twist. In spring, swirl in a little orange zest for brightness.
- Nut-Free: Skip the nuts or use pumpkin seeds for crunch without allergens.
- Spice It Up: Try adding ground ginger or allspice to the batter for extra warmth.
- Muffin or Loaf Method: Bake the batter in muffin tins (20–22 minutes) for individual portions, or a loaf pan (50–55 minutes) for sliceable cake.
Personal favorite? I sometimes add a layer of thinly sliced apples on top before baking—they caramelize and add a gorgeous finish. Don’t be afraid to experiment! This recipe is flexible, and your tweaks might just make it even better. If you’re baking for allergies, double-check all packaged ingredients for sneaky gluten or dairy (been there, done that!).
Serving & Storage Suggestions
Applesauce cake is best served at room temperature, where the flavors are richest and the frosting is soft. I love to slice it into generous squares and pile them on a pretty platter—simple, rustic, and inviting.
Presentation tips: Sprinkle the frosted cake with a pinch of cinnamon or a handful of toasted nuts. If you’re feeling fancy, add a few apple slices or a drizzle of caramel sauce.
Pairings: Serve with hot coffee, spiced tea, or cold milk. For brunch, it pairs nicely with scrambled eggs and fruit salad. At dessert time, a scoop of vanilla ice cream is pure bliss.
Storage: Cover the cake tightly and store in the refrigerator for up to 5 days. The flavor develops even more after a day or two. For longer storage, freeze unfrosted cake slices in an airtight container—thaw, then frost as needed.
Reheating: If the cake gets a little dry, microwave a slice for 10-15 seconds. The frosting will soften up, and the cake will taste bakery-fresh again.
Make-ahead: I often bake the cake the night before and frost it the next day. It’s a great way to save time, and the flavors meld beautifully overnight.
Nutritional Information & Benefits
Each slice of old fashion applesauce cake (with frosting) is around 240 calories, 9g fat, 35g carbs, and 3g protein. It’s not health food, but it’s more wholesome than most cakes—thanks to the applesauce, which cuts down on added fat and sugar.
Key ingredient benefits: Applesauce adds moisture and fiber, while cinnamon may help regulate blood sugar. Nuts (if used) contribute healthy fats and crunch. The cake is naturally nut-free if you skip the add-ins and can be made gluten-free or dairy-free with simple swaps.
Allergen notes: Contains wheat, eggs, dairy, and optional nuts. If you’re baking for allergies, use certified gluten-free flour, plant-based substitutes, and omit nuts or swap for seeds. Always check your applesauce label for hidden ingredients.
Personally, I love how this cake lets me sneak in fruit and fiber—making dessert feel a little less guilty. It’s comfort food that fits into a balanced lifestyle (in moderation, of course!).
Conclusion
Old fashion applesauce cake with creamy frosting is the kind of recipe that brings people together. It’s easy, flexible, and absolutely delicious—just the way homemade cake should be. Whether you’re baking for family, friends, or just yourself, this cake brings warmth and nostalgia in every bite.
Don’t be afraid to make it your own—swap in your favorite nuts, add a splash of citrus, or use your secret spice blend. That’s the beauty of a classic like this: it welcomes creativity and always turns out comforting.
Personally, I love how this recipe connects me to my roots—every time I bake it, I remember my grandma’s kitchen and all those happy moments around the table. I hope it brings some joy and delicious memories to your home, too. If you try it, let me know in the comments how you customized it, or share your pictures! Happy baking—may your cake be moist and your frosting extra creamy!
FAQs
Can I use sweetened applesauce for this cake?
Yes, you can! If you use sweetened applesauce, just reduce the granulated sugar by a couple tablespoons to keep the cake from being too sweet.
What’s the best way to freeze applesauce cake?
Wrap unfrosted slices tightly in plastic wrap and place in an airtight container. Freeze for up to 2 months. Thaw at room temperature, then frost before serving.
Can I make this cake gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend instead of regular flour. The cake stays moist and flavorful!
Is it possible to make the frosting dairy-free?
You can use plant-based cream cheese and vegan butter. The frosting will still be creamy and delicious.
Why did my cake come out dense?
Most likely, the batter was overmixed or the applesauce was too watery. Next time, stir just until combined and use a thicker applesauce for better texture.
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Old Fashion Applesauce Cake with Creamy Frosting
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This nostalgic applesauce cake is moist, tender, and warmly spiced, topped with a creamy, slightly tangy frosting. It’s a comforting dessert perfect for any occasion and easy enough for beginner bakers.
Ingredients
- 2 cups (260g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 cups (480g) unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional)
- ½ cup (80g) raisins (optional)
- 4 ounces (115g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons (15-30ml) milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round pans. Line with parchment paper if desired.
- In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Blend in applesauce until combined.
- Add dry ingredients to wet mixture in three additions, mixing gently after each until just combined.
- Fold in nuts and raisins if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes (25-30 for rounds), or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the frosting: In a small bowl, beat cream cheese and butter until creamy. Add powdered sugar, vanilla, pinch of salt, and 1 tablespoon milk. Beat until smooth, adding more milk for desired consistency.
- Once cake is fully cooled, spread frosting evenly over the top.
- Slice and serve.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and cream cheese. Nuts and raisins are optional. Cake freezes well unfrosted. Sift powdered sugar for smooth frosting. Use room temperature eggs for best texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 240
- Sugar: 22
- Sodium: 220
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
Keywords: applesauce cake, old fashioned, creamy frosting, autumn dessert, easy cake, homemade, comfort food, spiced cake, family recipe
