Applesauce Cake

Ingredients

• 250 g (2 cups)plain flour, spooned and levelled
• 1 teaspoonbaking powder
• 1 teaspoonbicarbonate of soda
• 1/2 teaspoonsalt
• 1 1/2 teaspoonsground cinnamon
• 1 teaspoonground ginger
• 1/2 teaspoonground nutmeg
• 1/4 teaspoonground cloves
• 375 g (1 1/2 cups)unsweetened apple sauce
• 200 g (1 cup, packed)light or dark brown sugar
• 100 g (1/2 cup)granulated sugar
• 160 ml (2/3 cup)rapeseed or vegetable oil
• 2 largeeggs
• 2 teaspoonspure vanilla extract
• 115 g (1/2 cup)unsalted butter, sliced into tablespoon-sized pieces
• 226 g (8 oz)block-style cream cheese, softened
• 300 g (2 1/2 cups)icing sugar
• 1 teaspoonpure vanilla extract

Instructions

1. 1

   Prepare the tin

   To make the cake, heat the oven to 180°C (350°F). Coat a 23 x 33 cm (9 x 13-inch) baking tin with non-stick cooking spray and set it aside.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, nutmeg and cloves.

3. 3

   Mix wet ingredients

   In a separate bowl, whisk the apple sauce, brown sugar, granulated sugar, oil, eggs and vanilla extract until combined.

4. 4

   Combine the mixtures

   Tip the dry ingredients into the wet mixture and stir just until combined.

5. 5

   Fill the tin

   Pour the batter into the prepared tin and spread it into an even layer.

6. 6

   Bake the cake

   Bake for 25–35 minutes, until the top is set and a toothpick inserted in the centre comes out clean.

7. 7

   Cool completely

   Take the cake out of the oven and leave it to cool completely on a wire rack.

8. 8

   Brown the butter

   To make the frosting, put the sliced butter in a frying pan or saucepan over medium heat until fully melted. Continue cooking for 5–10 minutes, stirring or swirling the pan often, until brown milk solids appear at the bottom and the butter smells nutty. Remove it from the heat immediately and pour it into a heatproof dish.

9. 9

   Cool the butter

   Leave the butter until solid and at room temperature; this takes at least 3–4 hours. You can refrigerate it to speed things up, but bring it back to room temperature before making the frosting.

10. 10

    Beat the base

    Using a stand mixer with a paddle or whisk attachment, or a large bowl and hand mixer, beat the cream cheese and brown butter until smooth.

11. 11

    Finish the frosting

    Add the icing sugar and vanilla extract, then mix until combined, scraping down the bowl as needed. For a sweeter frosting, add another 60 g (1/2 cup) icing sugar.

12. 12

    Frost the cake

    Spread the frosting over the cooled cake and smooth it with the back of a spoon or an angled spatula.

13. 13

    Serve or chill

    Serve and enjoy, or cover the cake tightly and refrigerate it until ready to serve.

What is applesauce cake?

Applesauce cake is an American-style spiced cake in which apple sauce adds flavour and moisture to the batter. This version pairs it with cinnamon, ginger, nutmeg and cloves for a rounded, warming spice profile.

The brown butter cream cheese frosting brings a tangy, rich finish. Browning the butter adds a toasted, nutty note that works especially well with the apple and spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 457 calories, 4g protein, 70g carbs, 19g fat.

The flour, sugars and apple sauce provide most of the carbohydrates, while the oil, butter and cream cheese contribute much of the fat. Eggs and cream cheese supply some protein, though this is primarily a cake serving. Pair a slice with plain yoghurt or fresh fruit if you want a more balanced plate.

Why use unsweetened apple sauce?

Moisture: The apple sauce helps give the crumb its soft texture, while its unsweetened form keeps the recipe's sweetness in the hands of the measured sugars and frosting.

Mixing: Whisk it with the sugars, oil, eggs and vanilla before adding the dry ingredients so it distributes evenly through the batter.

Mix the batter gently

Dry ingredients: Whisk the flour, raising agents, salt and spices first to spread them evenly through the cake.

Once combined: Fold or stir the dry mixture into the wet ingredients only until no dry pockets remain. Mixing beyond that can make the cake less tender.

Look for these doneness cues

The recipe gives a 25–35 minute baking window, so start checking at the earlier end. The top should look set, and a toothpick in the centre should come out clean.

Cooling: Let the cake cool completely before frosting. A warm surface can soften the frosting and make it difficult to spread neatly.

Brown butter with care

Watch and smell: Stir or swirl the butter often as it cooks. Once the milk solids turn brown and a nutty aroma develops, take it off the heat straight away to avoid burning.

Set time: The browned butter needs at least 3–4 hours to become solid at room temperature. Refrigeration can speed up cooling, but the butter should be brought back to room temperature before mixing.

Frosting texture and serving

Smooth base: Beat the softened cream cheese with the cooled brown butter until smooth before adding the icing sugar. Scrape the bowl as needed so the mixture comes together evenly.

The cake is easy to portion into 16 pieces from its rectangular tin. Serve it as it is, or alongside tea or coffee; the creamy frosting is already a rich topping.

Recipe notes & tips

• Spoon the flour into the measuring cup and level it rather than packing it down.
• Bring the cream cheese to a softened state so it beats smoothly with the brown butter.
• Stir or swirl the butter frequently as it browns, and transfer it from the hot pan as soon as it smells nutty.
• Make the browned butter ahead of time to allow for its long cooling period.
• Scrape down the sides of the mixing bowl when making the frosting for an even texture.
• Wait until the cake is completely cool before spreading on the frosting.

Variations

• Extra spice: Increase the cinnamon slightly for a more pronounced warm-spice flavour.
• Walnut topping: Scatter chopped walnuts over the frosting for a crunchy finish.
• Pecan topping: Add chopped pecans on top just before serving.
• Less frosting: Spread a thinner layer of frosting over the cooled cake.
• Cinnamon finish: Dust the frosted cake lightly with ground cinnamon before serving.

Common mistakes to avoid

• Overmixing the batter: Stop as soon as the dry ingredients are incorporated to keep the crumb tender.
• Burning the butter: Stir often and remove it from the heat once brown flecks and a nutty smell appear.
• Using warm brown butter: Let it become solid at room temperature before beating it with the cream cheese.
• Frosting a warm cake: Cool the cake completely first so the frosting stays spreadable.
• Overbaking: Start checking at 25 minutes and remove the cake when a toothpick comes out clean.

How to store

Cover the cake tightly and refrigerate it; it keeps for up to 4 days. Let a portion sit briefly at room temperature before serving, or warm it gently without the frosting if you prefer it less chilled.

Frequently asked questions