Applesauce cake recipe

This incredibly delicious and fluffy applesauce cake uses unsweetened applesauce for apple flavor and four spices for warmth and depth. Finishing with brown butter cream cheese icing is amazing!

– 2 cups all-purpose flour spooned & leveled (250 grams) – 1 teaspoon baking powder – 1 teaspoon baking soda – ½ teaspoon salt – 1 ½ teaspoons ground cinnamon – 1 teaspoon ground ginger – ½ teaspoon ground nutmeg – ¼ teaspoon ground clove – 1 ½ cups unsweetened applesauce (375 grams) – 1 cup packed light or dark brown sugar (200 grams)


– ½ cup granulated sugar (100 grams) – ⅔ cup canola or vegetable oil – 2 large egg – 2 teaspoon pure vanilla extract


Applesauce cake recipe: Preheat oven to 350°F (180°C). Set aside a 9x13 nonstick pan. In a large bowl, combine flour, baking powder, soda, salt, cinnamon, ginger, nutmeg, and cloves.


Mix applesauce, brown sugar, granulated sugar, oil, eggs, and vanilla in another bowl. Mix dry and wet ingredients.


Spread batter in pan. Cook 25–35 minutes until the top is set and a toothpick inserted into the center comes out clean. Exit oven and cool on wire rack.


In a skillet or saucepan, slice butter for brown butter cream cheese frosting. Melt butter in saucepan on medium. Brown the butter by tossing or swirling the pan for 5–10 minutes.


 Brown butter smells nutty when milk solids brown on the pan. Transfer butter to a heatproof dish immediately. Let butter solidify at room temperature for 3–4 hours. 


Refrigerated butter mixes frosting faster. Cream cheese and brown butter should be smooth in a stand mixer with the paddle or whisk attachment or a large basin with a handheld mixer.


Scrape the basin as needed to combine the powdered sugar and vanilla essence. Increase powdered sugar by ½ cup (60 grams) for sweeter frosting.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Pumpkin cheesecake cookies recipe