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Applesauce Cake with Cinnamon Cream Cheese Frosting

A moist, spiced cake made with applesauce and topped with a tangy cinnamon cream cheese frosting, perfect for serving at gatherings or as a comforting treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves optional
  • 0.5 cups unsalted butter, softened 1 stick
  • 1 cup packed brown sugar
  • 0.5 cups granulated sugar
  • 2 large eggs room temperature
  • 2 cups unsweetened applesauce
  • 1 teaspoon vanilla extract
For the Cinnamon Cream Cheese Frosting
  • 1 package cream cheese, softened (8 oz)
  • 0.25 cups unsalted butter, softened 1/2 stick
  • 2.5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • pinch salt

Method
 

Preparation
  1. Preheat your oven to 350F (175C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla and applesauce.
  5. Gradually add the dry ingredients to the wet, mixing just until combined. Do not overmix.
  6. Pour batter into the prepared pans and smooth the top.
Baking
  1. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  2. Cool completely before frosting.
Frosting
  1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
  2. Add vanilla, cinnamon, salt, and powdered sugar. Beat until fluffy and spreadable.
  3. Once the cake is fully cooled, spread the cinnamon cream cheese frosting evenly over the top. Optionally, garnish with a sprinkle of cinnamon or chopped walnuts.

Notes

Keep frosted cake in the refrigerator, loosely covered, for up to 4 days. For unfrosted cake, wrap tightly and store at room temperature for 2 days or refrigerate up to 5 days. You can also freeze unfrosted slices for up to 3 months; thaw overnight in the fridge and frost right before serving. Toasted chopped walnuts or pecans add crunch and a nutty counterpoint to the frosting.