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Applesauce Cake has been a favorite fall dessert for hundreds of years. Our version of this iconic cake is moist, tender and perfectly spiced. With a ribbon of apple butter between the layers and a topping of cinnamon candied walnuts, this cake is absolutely irresistible!
Applesauce Cake with Apple Butter Filling and Brown Sugar Frosting
We bake our Applesauce Cake in two 9-inch layers so we can smear a heaping helping of apple butter between the layers. If you’re not into making a two layer cake, bake this recipe in a more traditional 9×13-inch pan or a small bundt cake pan. However, don’t skip the brown sugar frosting!
This all-butter cake is ultra moist due to the cup and a half of applesauce added to the batter. There’s no need to add vegetable or canola oil to this cake. In fact, substituting some of the butter with oil will make the cake a little oily. Enjoy the buttery flavor of this cake without the oil!
Ingredients Overview
For the cake batter:
- All-purpose flour
- Pumpkin spice – while there’s no pumpkin in this recipe, pumpkin spice or pumpkin pie spice is the best combination of warm spices for this cake. Pumpkin spice is often made with cinnamon, ginger, nutmeg and cloves. These are all the same spices you might buy separately anyway. Bonus!
- Baking powder, baking soda and salt
- Unsalted Butter at room temperature
- Light brown sugar
- Granulated sugar
- Room temperature eggs
- Homemade or store-bought unsweetened applesauce (I prefer White House brand)
- Vanilla extract
For the frosting:
- Unsalted butter
- Light brown sugar
- Heavy cream plus extra as needed for desired consistency
- Salt
- Vanilla extract
- Pumpkin spice
- Powdered sugar
Optional filling and garnish:
- Homemade or thick store-bought Apple Butter
- Chopped toasted walnuts or whole cinnamon candied walnuts
How to make the best Applesauce Cake recipe
1. First prepare the bake batter
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans with baking spray with flour. Set aside.
In a medium bowl whisk together the flour, pumpkin spice, baking powder, baking soda and salt. Set aside.
In a large bowl combine the butter and sugars and mix until light and fluffy. Add the eggs and blend on low until incorporated. Add the applesauce, vanilla and half the dry ingredients. Blend on low until combined. Add all remaining flour mixture and blend again. Scrape down the sides and bottom of the bowl with a spatula. Beat on high for 2 minutes.
Divide the batter between the two prepared pans. Bake, then cool before frosting.
2. Next prepare the frosting
While the cake is baking and cooling, prepare the frosting base.
Combine the butter, brown sugar, heavy cream and salt in a small saucepan. Warm over medium heat stirring frequently until the mixture boils. Remove from the heat and transfer to a medium mixing bowl. Cool completely.
When ready to frost the cake add the vanilla, pumpkin spice and powdered sugar to the brown sugar mixture. Whisk until blended. Add a tablespoon or two of heavy cream to reach desired, spreadable consistency.
3. Assemble the cake
Place one cake round on a cake stand or platter. Spread 1 cup of frosting over the layer. Spread 1/2 cup (or more) of apple butter over the frosting leaving a 1/2-inch border around the edges.
Top with the remaining cake round. Spread the remaining frosting over the sides and top of the cake. Garnish with plain or candied cinnamon walnuts.
How to store Applesauce Cake
This cake is best stored in the refrigerator in an airtight container for up to 5 or 6 days. However I don’t think it will last that long 😉
If refrigerated be sure to let the cake come to room temperature for about an hour before serving for the best flavor and texture.
Freezing
Unfrosted layers can be frozen for up to 30 days. Wrap the cooled cake layers in plastic wrap then seal in an airtight container or zipper bag before freezing.
Add-ins and tips
- If making in a 13×9-inch pan feel free to add raisins or pecans to the cake batter before baking.
- This cake is rich and sweet so it’s best served in small slices (but not according to my husband 😆)
- If using homemade applesauce make sure it’s thick and not too watery. If it’s extra runny you might reduce the amount of applesauce to 1 cup. We use White House brand applesauce for this cake.
- Traditional cream cheese frosting is also delicious on this cake in place of the sweeter brown sugar frosting.
Applesauce Cake with Brown Sugar Frosting
Ingredients
For the cake batter:
- 2 ¼ cups all-purpose flour (284g)
- 1 tablespoon pumpkin spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter room temperature (4oz or 113g)
- 1 cup light brown sugar packed (226g)
- 1 cup granulated sugar (222g)
- 2 large eggs room temperature
- 1 ½ cups unsweetened applesauce (366g)
- 2 teaspoons vanilla extract
For the frosting:
- ½ cup unsalted butter (4oz or 113g)
- 1 cup light brown sugar packed (226g)
- ½ cup heavy cream (4oz)
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 1 teaspoon pumpkin spice
- 3 cups powdered sugar (360g)
- 2 tablespoons heavy cream as needed for desired consistency
For optional filling and garnish:
- ½ cup prepared apple butter (about 4.5 ounces)
- 1 cup chopped toasted walnuts or 2 cups cinnamon candied walnuts
Instructions
To prepare the applesauce cake:
- Preheat oven to 350°F. Grease two 9-inch round baking pans with baking spray with flour and set aside. (Or grease and flour the pans)
- In a medium bowl whisk together the flour, pumpkin spice, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl combine the butter and sugars. Using an electric mixer blend on medium speed until lightened and fluffy, about 3 to 5 minutes. Add the eggs and blend on low just until incorporated. Add the applesauce, vanilla and half the flour mixture. Blend on low until incorporated. Add the remaining flour mixture and blend again on low to combine. Scrape down the sides and bottom of the bowl with a spatula and beat on high for 2 minutes.
- Divide the batter between the two prepared cake pans. Bake for 28 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to a wire rack. Cool completely before frosting.
To prepare the frosting:
- While the cakes are baking and cooling, prepare the frosting base.
- Combine the butter, brown sugar, heavy cream and salt in a small saucepan. Warm over medium heat stirring frequently until the mixture comes to a boil. Remove from the heat transfer to a medium mixing bowl and let cool completely. Add the vanilla, pumpkin spice and powdered sugar. Whisk until blended. Add a tablespoon or two of heavy cream as needed for desired consistency.
Assemble the cake:
- Place one cake round on a cake stand or platter. Spread 1 cup of frosting over the cake. Spread 1/2 cup (or more) apple butter over the frosting leaving a 1/2-inch border around the edges. Top with the remaining cake round. Spread the remaining frosting over the sides and top of the cake. Garnish with plain or sugared cinnamon walnuts.
Recipe Notes
- Add raisins or pecans to the cake batter if desired
- This cake is rich and sweet so it’s best served in small slices.
- Refrigerate leftovers for up to 6 days. Let refrigerated cake rest at room temperature for at least 30 to 60 minutes before serving for best flavor and consistency.
- Unfrosted layers can be frozen for up to 30 days. Wrap cooled cake rounds in plastic wrap then seal in an airtight container or zipper bag before freezing.
Nutrition
Applesauce Spice Cake
While this cake is not a high-riser due to the amount of applesauce in the batter, it has a fantastic texture that’s light and moist. The caramel notes in the brown sugar frosting really compliment the spiced cake and the ribbon of intense apple butter in between the layers seals the deal. This is a delicious fall treat that the whole family will love.
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View this RecipeOriginally published October 2022, updated August 2024
Jackie
Hi
What brand of Apple Butter did you use in this recipe.
Tricia Buice
Hi Jackie. I used a jar that I picked up at a local farm / market. Any good quality apple butter will work but make sure it’s thicker than applesauce. Enjoy! I’m so excited you’re going to make this cake!