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With just one bowl and no mixer, this super delicious, Ridiculously Easy Applesauce Cake comes together in minutes. Make the vanilla bean icing while the cake bakes (and creates amazing aromas) and wait for everyone to come running!
Thinking of applesauce cake brings me back in time to the days when my mom would make this delicious, warm-spiced confection. It was one of her frequent-flyer recipes, especially in the fall when the leaves would turn shades of crimson and firey gold and evenings took on a cold, crisp chill. I loved the aroma that filled the house as cinnamon, cloves and ginger scents would swirl from her little Midwest kitchen.
There are lots of things I love about applesauce cake, besides the fact that it brings back sweet (literally!) memories for me. It's one of the easiest cakes I know how to make because the ingredients are staples that I almost always have in my pantry or fridge; eggs, oil, applesauce, sugar, flour and spices. Although my mom used a mixer to make her applesauce cake, this particular recipe requires simply one bowl and a whisk.
I love that applesauce cake is a universal crowd pleaser. I've made this for three October birthdays (as layer cakes) and all of the partakers have given the cakes a huge thumbs up. It's super moist with a delicious tender crumb and lots of warm spices. The fabulous (also one-bowl, no-mixer) vanilla bean icing is the wonderful crowning glory.
I call this a "sheet cake" because that's the way I generally make this applesauce cake. But, as mentioned above, it can be also made in two 8-inch round cake pans and served as a layer cake. If I'm serving a larger crowd, I increase the recipe by one-half and make a three-layer (in three 8-inch cake pans) cake.
I made the three-layer cake pictured below for a dear friend's 50th birthday party this past week and it served a group of 10 women (plus leftovers for the hubby and kids). The topping was little shards of our Pumpkin Pecan Brittle which paired beautifully with the applesauce cake and vanilla bean icing - it brought lots of rave reviews.
So you see, this is not only a super delicious cake, it's also super versatile! Sometimes I add raisins or currants. A finely diced fresh apple (no need to peel) is another delicious addition. A scoop of coconut adds delicious flavor and a nice texture. If you enjoy a less sweet cake, just give it a shower of powdered sugar. Make it your own unique way!
Ridiculously Easy
Why do I call this cake "ridiculously" easy! Because it is! But it also deserves this nomenclature because it definitely falls into a category of recipes here at The Café we call "Ridiculously Easy". We have a whole collection of these recipes which you can read more about in this post but, in a nutshell, our Ridiculously Easy recipes are the ones that "make you look like a kitchen rock star with minimal effort on your part".
Like that? Yep, me too!
What kind of applesauce should I use for this Applesauce Cake?
Any kind! I've used smooth, chunky, lightly sweetened and unsweetened. I've also made my own by simply simmering a few peeled and cored, roughly chopped apples in a bit of water or apple juice until everything is nice and soft. Then just mash it with a fork or a potato masher.
I like to keep a stock of the little, kid-friendly, snack-size cartons of apple sauce that you can find at almost any grocery store here in the U.S. Each one is exactly a half cup which makes things super easy, as there's no need to measure the applesauce.
A recipe for the frequent-flyer list!
Once you try this delicious, super easy cake, you'll be making it again and again! Not only because family and friends will be requesting it, but because it's so easy to put together, ridiculously easy!
Cafe Tips for making this Ridiculously Easy Old-Fashioned Applesauce Cake
- This is a sheet pan cake. I like to use a 10x15-inch jelly roll pan. You could use a regular half sheet size pan but your cake will be quite thin. You can also use 2 8-inch cake pans (my favorite pans) which is a nice option if you're not feeding a crowd. Serve one today and freeze the other for the future.
- This recipe calls for vanilla bean paste. Vanilla bean paste is available at many larger grocery stores, Whole Foods, Williams Sonoma and specially baking shops. I usually purchase it online as I find it to be more reasonable. You could also scrape the vanilla beans from one vanilla bean pod or use 1½ teaspoons of pure vanilla extract.
- As mentioned above, this recipe also works well for layer cakes. The recipe as written makes a really nice 2-layer cake using 8-inch round cake pans. If I'm feeding a larger crowd or want a fancier cake I increase the recipe by one half and make a three-layer cake (pictured above). If making a three-layer cake, increase the recipe by one-half or double it, if you want a nice thick layer of icing.
- A whisk is the perfect kitchen tool to whip up this applesauce cake. A good whisk is an essential item for anyone who enjoys cooking. A good whisk is not expensive but will last forever (unless you're a crazy cook like this one!). I have this whisk and really like it.
- As mentioned above, this recipe calls for one and a half cups of applesauce. If you purchase the small, snack-size containers of applesauce, each one is a half cup, so just add three of them. No need to measure!
- This recipe calls for a "neutral-flavored oil". You want an oil that's not going to add additional flavor to the cake. Options are sunflower, safflower, avocado, grapeseed, vegetable and canola oils. I would avoid olive oil, peanut oil and/or any other oils that have a stronger flavor.
- If using a sheet pan for this cake, I just spray it well with baking spray. However, if using round pans, I spray them and line them with a circle of parchment paper for fail-proof removal. I love these pre-cut parchment paper circles. They come in a package of 100 and save a lot of time.
- There's a difference between baking spray and non-stick cooking spray. Baking spray actually has flour incorporated into the spray to help ensure easy removal from the pan. It works like the old-fashioned, classic way of greasing a pan for baking where you use shortening and then coat the shortening with a layer of flour. Cooking spray is simply oil in a spray form.
- This cake freezes well. But don't let that fool you into thinking it's "safe from snitching" in the freezer! Don't ask me how I know, but it's super easy to thaw it quickly on low power in the microwave.
- Every oven is different so it's better to use the timing as a suggestion. You can use the toothpick test to determine if your cake is done - simply insert a toothpick or skewer into the center of the cake. If it's done, the toothpick will be clean or just have a few small crumbs on it. But the very BEST way to ensure your cake is perfectly done is to use an instant thermometer. The center of the cake will read 200-205˚F (93-96˚C) when the cake is perfectly baked.
- Since you won't be using a mixer for the vanilla bean icing, make sure your butter is nice and soft. You can leave it sit out at room temp for several hours or soften it on the lowest power on your microwave for a minute or two. Sometimes, when I'm in a hurry, I will soften butter in 10-second increments in the microwave (on full power), flipping it to an opposite side after each 10-second stint. It will only take 30-40 seconds with this technique, but you do have to watch it carefully or it will melt into a puddle.
Thought for the day:
Come to me, all you who are weary and burdened,
and I will give you rest.
Take my yoke upon you and learn from me,
for I am gentle and humble in heart,
and you will find rest for your souls.
Matthew 11:28-29
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1 ½ cups unsweetened apple sauce
- ⅔ cup neutral flavored oil ie - canola or grapeseed
- 1 cup granulated sugar
- ½ cup brown sugar packed (I use dark brown sugar, but light brown will also work.)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon cloves
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- ¾ cup raisins or currants (optional)
- 4 ounces very soft butter 1 stick
- 5 tablespoons half & half maybe a bit more
- 3 ½ cups powdered sugar maybe a bit more
- 2 teaspoons vanilla bean paste
- ⅛ teaspoon almond extract
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Heat the oven to 350˚F. Generously spray a 15x10-inch pan with baking spray. Rub with a paper towel to make sure all the surfaces are coated then spray again lightly. If using round cake pans, Spray with baking spray then line each pan with a round of parchment paper.
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Combine the applesauce, oil, sugars, eggs and vanilla in a medium-size bowl. Whisk together until nice and smooth. Add the cinnamon, ginger, cloves, baking soda and salt and whisk until well incorporated.
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Add the flour and whisk just until all of the flour is incorporated. Stir in the raisins, if using.
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Transfer the batter to the prepared pan(s). Bake the sheet pan cake for 18-22 minutes OR until a toothpick inserted in the center comes out clean or the temperature in the center of the cake is 200-205˚F (93-96˚C). The round cakes will take 25-35 minutes. Use the same testing to determine doneness.
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Allow the cake(s) to cool completely before icing. If using the round cake pans, allow the cakes to cool for 10 minutes in the pan, then invert onto a cooling rack to finish cooling.
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Combine soft butter, half and half, vanilla bean paste and almond extract in a medium-size bowl and stir to combine. Add 2 cups of the powdered sugar and whisk together until nice and creamy.
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Add the remaining 1½ cups powdered sugar and whisk until smooth. You want a nice spreadable consistency. If the icing seems too thin, add a bit more powdered sugar, if too thick, add more half and half, one teaspoon at a time.
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Frost the cake(s) and enjoy!
See Café Tips above in the post for further instructions and more detailed tips to ensure success.
Half and half is an American convenience product often used in coffee. It's a mixture of half milk and half cream. You can substitute half milk and half cream or just use one or the other.
Recipe adapted from Food 52.
Violet says
I give this cake 5 stars!
I needed an apple cake recipe that could feed a crowd and this one did not disappoint!
All the ladies ( and a few men) loved it!
I made both the cake and frosting as written and it came out great! Great reviews and raves all the way around.
We will definitely be baking this one again at our house!
Thank you Chris
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for your review, Violet!
Robin says
The first day of Fall and I have to make this cake! I made it twice last year because my guys LOVED it so much! Thanks for such an amazing and easy recipe.
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for your review, Robin!
Megan says
I reduced the white sugar by a 1/4 and made it with 100% white whole wheat flour, as I do for all of my baking recipes. I also added pecan pieces for added yum. It came out great. The second time I tried the recipe I made it as muffins for a kiddo gathering, which worked great. I love the spices in this recipe.
Lindsay @ The Café Sucre Farine says
That's great, Megan! Thanks for letting us know!
Yvette says
I made this tonight and it came out incredible! I only had a 9x13 pan so I bake it as the others did for 30 minutes. I accidentally poured in 2 tsp of vanilla and used 1/2 tsp of ginger and 2-1/2 tsp of cinnamon. It worked out beautifully! The extra vanilla made me nervous~ 😀
I added some walnuts and dusted with confectioners sugar instead of the icing (will try next time).
Can't wait to make for my mama who has been a professional baker for 40 plus years! Love it and your site is absolutely charming! Thank you!
Chris Scheuer says
Thanks for letting us know, Yvette!
Moonlight says
Made this for some hungry hunters needless to say not a crumb left and many compliments.
Merci beaucoup de tout coeur.
Chris Scheuer says
Wonderful! Thanks, Moonlight!
Katy says
I made this in a 9x13 pan, baking for 30 minutes. I added diced, peeled apple (two small) and the recommended raisins, and subbed nutmeg for cloves as it is what I had on hand. Instead of frosting the cake I added lightly toasted chopped walnuts on top. The results are delicious; I will definitely be making more applesauce for a second cake later.
Chris Scheuer says
Awesome! Thanks for letting us know, Katy!
Jordan says
How much of the oil can be substituted with more applesauce?
Chris Scheuer says
Hi Jordan, I haven't tried altering the recipe so I can't say for sure without further testing.
LaVern says
I have made this cake in a 9x13 pan a few times. People just keep requesting it. It is that good and it's even better the next day. The longer it sits the moister it gets. I do make the icing, but it is good without it. I also put diced apples in it. Thanks for this wonderful recepie.
Chris Scheuer says
So happy you've enjoyed this cake, LaVern. Thanks so much, for sharing your results!
Catherine Maxey says
Great recipe. I reduced the oil to 3T and added 1/2 cup buttermilk. I reduced the white sugar by 1/4 cup. I baked as muffins and got 16 with a bake time about 20 minutes. I used 1cup applesauce and 1/2 cup grated apples.
Chris Scheuer says
Thanks for sharing your results, Catherine!
Rita says
I made the applesauce cake yesterday for dinner with friends. I did bake it in a 9x13 pan for 30 minutes. Everyone liked the cake, and my husband and I enjoyed the cake again this evening. The flavors are even better than yesterday, great combination of spices. Although the frosting is sweet, the amount is just right and the undertone of almond in the vanilla frosting is a perfect compliment to the cake!
Chris Scheuer says
Thank you so much for your review, Rita!
Lisa says
I just baked this cake today. Halved the recipe and baked in an 8 x 8 because my husband ‘doesn’t like apple cake'. Turns out he does! Thanks, Chris for all your recipes. I don’t use all of them, but when I do they are always are delicious.
Chris Scheuer says
Haha! Thanks for letting us know, Lisa!
Katie Smith says
My kids (6 and 9) helped me put this dessert together after dinner, and as promised--it was easy! And, ABSOLUTELY delicious!! My husband ate it very slowly and savored it, and is now requesting it for his next birthday. I'm so very happy to have found your site, you are a true blessing in my life! Please keep it up.
Chris Scheuer says
I'm so glad, Katie! Thanks for letting us know!
Astrid says
Hi. Silly question am sure, but do I let the cake cool completely in the pan? Know what to do with round tins but have never baked a cake using a pan.
Chris Scheuer says
Not silly, Astrid! Yes, you want the cake to cool completely in the pan.
Susan Fonville says
Chris,
My birthday wish would be that you could bake my birthday cake!
Such a beautiful presentation!
We do eat with our eyes, but all your recipes are delicious on the taste buds as well!!
I am about to make your butternut squash bacon soup!
Chris Scheuer says
Thank you so much, Susan!
Peggi Yacovissi says
Made this for a dinner party last night and it was a big hit! Wondering how the cake would be with cream cheese icing.
Chris Scheuer says
Hi Peggy, thanks so much for sharing your results. So happy you and your guests enjoyed it!
Regarding your question, I think cream cheese icing would be wonderful!
Rowena watt says
What ingredient is half and half in your icing?
Chris Scheuer says
Hi Rowena, check the recipe notes at the bottom of the post. It explains half and half and what you can use as a substitute. Hope you enjoy the cake!
Chris Scheuer says
Hi Sondra, I haven't personally tried this recipe in a bundt pan but the Food 52 recipe that I adapted it from was a bundt pan recipe.
LuLu says
Just served this for Sunday night dinner with the family! Everyone gave it a thumbs up and more! Extremely moist , wonderfully spiced and it was completely gone (10 adults and 2 kids). I made the 8 inch 3 layer cake (1 and 1/2 the cake recipe and doubled the frosting).I used my homemade applesauce too. It was so pretty. I was wondering could you just make this in a 9x13? Yes, this was very easy to make! The perfect Fall dessert!
Another great recipe, Chris! Thank you!
Chris Scheuer says
So happy you and your family enjoyed this cake, Lulu! Thanks for sharing your review!
Regarding your question, you could definitely make this in a 9x13-inch pan.
Sondra Roseborough says
Can this cake be made in a bundt pan? Thanks!