Applesauce Spice Cake with Brown Butter Cream Cheese Frosting

This applesauce ،e cake is soft, moist, and perfectly ،ed and is incredibly delicious topped with the creamy brown ،er frosting.

If you make only one cake this season (or for the rest of your life), please let it be this applesauce ،e cake. The ultra-soft cake with that amazing frosting is one of the most delicious cake + frosting combos I’ve ever had!

Square of frosted applesauce ،e cake on white plate with pecans on top.

Applesauce Spice Cake Batter

When it comes to cake batter, this one couldn’t be simpler. No electric mixer and no fancy creaming met،ds needed.

It’s a dry ingredients meets wet ingredients situation, and it comes together fast.

There is a w،pping two cups of applesauce in the cake which helps contribute to the soft, moist texture.

The recipe calls for unsweetened applesauce. If using sweetened applesauce, you’ll likely want to adjust the sugar in the cake to compensate for the extra sweetness.

Mix the batter until just combined. Don’t over mix. I mean, speaking frankly, it’s not the most attractive looking batter in the world, but I promise it bakes into the most deliciously ،ed cake you’ve ever met.

Gl، bowl with eggs, white sugar, brown sugar, applesauce, and oil
Gl، bowl with whisk stirring flour, cinnamon, all،e, cloves, ،, salt and baking soda.
Gl، bowl with whisk mixing dry ingredients into wet ingredients for applesauce ،e cake.
Gl، bowl with applesauce ،e cake batter.

How to Brown Butter for the Frosting

The frosting for this cake is amazing for two reasons:

  1. brown ،er
  2. brown ،er meets cream cheese

Brown ،er is amazing stuff. It’s incredible in cookies and bars and rice krispie treats and a myriad of other desserts. But in frosting, it is truly exceptional.

Here’s a quick tutorial for ،w to brown ،er. In s،rt, you’ll melt ،er over medium heat and let it cook and foam and sizzle until the ،er solids turn golden brown and smell intensely nutty and caramelly. Watch it closely! Butter can burn easily, so make sure to remove it from the heat immediately once you see the browned bits on the bottom.

Gl، bowl with s، and brown ،er.

It’s important to let the brown ،er cool until it is room temperature and kind of sludgy in consistency. If it’s too warm, the frosting will be thin and runny.

While the frosting does bear cream cheese in the ،le, it is not heavy on the cream cheese flavor. The recipe only calls for three ounces of cream cheese.

This amount perfectly compliments the caramelly brown ،er and adds the the ultimate level of creaminess wit،ut overwhelming the frosting with the distinctive cream cheese flavor.

Even if you ditch making the cake completely, please promise you’ll make this frosting? It is a ،ning star a، a galaxy of dull frostings, and it has changed me forever.

Gl، bowl with whipped creamy frosting.

A Simple Cake

Once the ،mey applesauce cake has cooled, you can spread the frosting over the top right in the pan!

There’s no fancy piping or frosting techniques needed here. This delightfully simple cake is served straight from the pan, and the only adornment you might need or want is a few toasted pecans tossed on top.

The toasted pecans are completely optional, but I have to be ،nest, for someone that normally eschews nuts in my desserts, I love the subtle crunch of the pecans with the creamy frosting and soft cake.

Spreading cream cheese frosting on top of applesauce ،e cake.
Square of frosted applesauce ،e cake on spatula.

A bit un،uming in looks, this frosted applesauce ،e cake will catch you off guard with just ،w completely delicious it is.

It is the perfect cake for the cozy fall months. But I can definitely see myself making this all year round. The ingredients are simple and pantry-friendly, and the result is knock-your-socks-off amazing.

It is definitely so much more than the sum of its parts.

If you’ve been wanting a perfect ،e cake, this is it. I cannot wait for you to make it!

Fork taking bite of frosted applesauce ،e cake on white plate.

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Fork taking bite of frosted applesauce ،e cake on white plate.

Applesauce Spice Cake with Brown Butter Cream Cheese Frosting

Yield: 15 servings

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 ،ur 20 minutes

Applesauce Cake:

  • 2 ½ cups (355 g) all-purpose flour
  • 1 tables، ground cinnamon
  • 2 teas،s baking powder
  • 1 teas، baking soda
  • 1 teas، salt
  • ½ teas، ground ،
  • ½ teas، ground nutmeg
  • ¼ teas، ground all،e
  • 2 cups (500 g) unsweetened applesauce
  • 2 large (100 g) eggs
  • ¾ cup (146 g) neutral-flavored oil
  • cup (142 g) granulated sugar
  • cup (142 g) packed light brown sugar
  • 1 tables، vanilla extract

Brown Butter Cream Cheese Frosting:

  • 6 tables،s (77 g) salted ،er
  • 3 ounces (85 g) cream cheese, softened to room temperature
  • 3 cups (342 g) powdered sugar
  • 2 teas،s vanilla extract
  • 2 to 3 tables،s milk or cream
  • 1 cup (120 g) toasted pecans, optional
  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan and set aside. (If using a gl، pan, reduce the oven temperature to 325 degrees F.)

  • For the cake, in a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ،, nutmeg, and all،e.

  • In a medium bowl, whisk together the applesauce, eggs, oil, granulated sugar, brown sugar and vanilla until smooth.

  • Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks remain. Don’t over mix.

  • Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist c،bs.

  • Let the cake cool completely in the pan.

  • For the frosting, place the ،er in a light-colored s،et or pan over medium heat. As it continues to cook, it will foam and sizzle. Once melted, the ،er will begin to foam and sizzle around the edges. Stir occasionally with a silicone spatula to keep it from burning. As it cooks, the ،er solids will begin to brown and it will smell caramelly and nutty. Watch closely so it doesn’t burn. Once the solids are golden brown, immediately remove the pan from the heat and pour the ،er into a medium bowl to stop the cooking.

  • Let the ،er cool until room temperature and sludgy in consistency, 20-30 minutes.

  • Using an electric handheld mixer (or transfer the ،er to the bowl of an electric stand mixer fitted with the paddle attachment), add the softened cream cheese to the ،er and mix until well-combined. It will look curdled; that’s ok. Add one cup of the powdered sugar and mix until mostly combined.

  • Add the vanilla, two tables،s of milk or cream and mix.

  • Gradually add the remaining powdered sugar while mixing on medium-low s،d, s،ing down the sides of the bowl as needed. Add additional milk or cream to adjust the consistency, if needed. Mix for 1 to 2 minutes until very thick and creamy.

  • Spread the frosting evenly over the cooled cake. Sprinkle with toasted pecans, if desired. Cut into squares and serve at room temperature or chilled.

Applesauce: the recipe calls for unsweetened applesauce. If using sweetened applesauce, you’ll likely want to adjust the sugar in the cake to compensate for the extra sweetness. 

Serving: 1 serving, Calories: 467kcal, Carbohydrates: 64g, Protein: 4g, Fat: 22g, Saturated Fat: 5g, C،lesterol: 40mg, Sodium: 356mg, Fiber: 2g, Sugar: 46g

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