This ultra-soft, super moist applesauce cake recipe is full of warm spices and has a wonderful, subtle apple flavor throughout. It’s simple, comforting, and so, so easy to make.
Why You’ll Love This Applesauce Cake Recipe
If you’re after an easy, cozy cake that turns out perfectly every time, this is it! Adapted from my 5-star rated spice cake recipe, this applesauce cake recipe is incredibly soft, stays moist for days, and is packed with warm spices. It’s made with simple pantry staples and couldn’t be easier to throw together. Here is why I guarantee you’ll love it:
Ultra soft and incredibly moist
The applesauce and oil (no butter in this recipe) in the batter keeps the cake beautifully soft and tender while also adding moisture, so every bite stays light and fluffy without feeling heavy. It also stays soft and moist for several days, making it a great make-ahead treat for sharing or enjoying throughout the week.
Perfectly spiced
A blend of cinnamon, ginger, cloves, and nutmeg gives this cake that cozy homemade flavour that’s perfect for colder days, but honestly just as delicious any time of year!
Easy to make
No electric mixer is needed for this recipe. Simply whisk the wet ingredients together, fold in the dry ingredients, and it’s ready for the oven.
Not overly sweet
This applesauce cake recipe has a lovely balance of sweetness, making it perfect on its own with a dusting of powdered sugar, or served with whipped cream or a scoop of vanilla ice cream for dessert. If you want to take it to the next level, top it with my popular cream cheese frosting recipe.
How to Make Applesauce Cake
You can find the full list of ingredients for this applesauce cake recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is just a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat the oven to 350℉ (180℃) conventional. Lightly grease a 9×13-inch cake pan and line it lengthways with parchment paper, leaving some overhang on the sides so it is easy to lift out later. Set aside.
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Using a whisk, mix until well combined. Set aside.
In a large mixing bowl, combine the light brown sugar, eggs, vegetable oil, applesauce, milk, and vanilla extract/essence. Using a whisk, mix until smooth and well combined.
Add the pre-sifted dry ingredients into the wet mixture and, using a spatula, gently fold until just combined. Be careful not to overmix and only fold until you no longer see any streaks of flour. The batter may look slightly lumpy, but that’s perfectly fine as long as there aren’t any large clumps.
Pour the cake batter into the prepared cake pan and spread it into an even layer. Gently tap the baking dish on the counter to release any large air bubbles.
Bake for 25–27 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
Allow the cake to cool in the pan for about 15 minutes. Run a thin knife along the edges without parchment, then carefully turn it out onto a wire rack and remove the parchment paper (see video for the easiest way to flip the cake). If desired, flip it back over so it is right side up to avoid wire rack marks on the surface. Cool completely before dusting with powdered sugar, slicing, and serving. Enjoy!
How to Store Applesauce Cake
This applesauce cake recipe can be stored in an airtight container at room temperature for up to 3 days. Because it’s made with applesauce and oil, it stays wonderfully soft and moist without needing to be refrigerated.
For longer storage, keep leftovers in an airtight container in the fridge for up to 1 week. Let it come to room temperature before serving for the best texture.
This applesauce cake recipe also freezes really well. Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. If desired, dust with fresh powdered sugar after thawing.
Easy Applesauce Cake Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2½ cups (300 g) all-purpose flour
- ¼ cup (25 g) cornstarch
- 1½ tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsps ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 1½ cups (300 g) soft light brown sugar - firmly packed (see note 1)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola oil
- 1¼ cups (300 g) unsweetened applesauce
- ¼ cup (60 g) whole milk - room temperature
- 2 tsps vanilla extract/essence
Instructions
- Preheat the oven to 350℉ (180℃) conventional (see note 2 if using a convection oven). Lightly grease a 9x13-inch cake pan and line it lengthways with parchment paper, leaving some overhang on the sides so it is easy to lift out later. Set aside.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ground ginger, ground cloves, and ground nutmeg. Using a whisk, mix until well combined. Set aside.
- In a large bowl, combine the light brown sugar, eggs, vegetable oil, applesauce, milk, and vanilla. Using a whisk, mix until smooth and well combined.
- Add the pre-sifted dry ingredients into the wet mixture and, using a spatula, gently fold until just combined. Be careful not to overmix and only fold until you no longer see any streaks of flour. The batter may look slightly lumpy, but that's perfectly fine as long as there aren't any large clumps.
- Pour the batter into the prepared cake pan and spread it into an even layer. Gently tap the pan on the counter to release any large air bubbles.
- Bake for 25–27 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs attached.
- Allow the cake to cool in the pan for about 15 minutes. Run a thin knife along the edges without parchment, then carefully turn it out onto a wire rack and remove the parchment paper (see video for the easiest way to flip the cake). If desired, flip it back over so it is right side up to avoid wire rack marks on the surface. Cool completely before dusting with powdered sugar, slicing, and serving. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
