This extra-moist applesauce cake is a nostalgic dessert packed with warm spices and the cozy flavors of cinnamon, nutmeg, and cloves. I love how the cake stays tender and flavorful thanks to cinnamon applesauce and plump raisins soaked in milk. Finished with a cinnamon cream cheese frosting, this cake feels like something straight out of a vintage family recipe book—simple, comforting, and absolutely delicious.
Why You’ll Love This Recipe
I keep coming back to this cake for its perfect balance of sweetness and spice. The applesauce brings in moisture and flavor without overpowering the warm spices, while the soaked raisins and chopped walnuts add texture and depth. I also love how the creamy cinnamon frosting complements the tender cake, making every bite feel indulgent. Whether I bake it for a gathering or a cozy weekend treat, it’s always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup milk
1 cup raisins
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon cloves
½ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups cinnamon applesauce
1 cup walnuts, chopped
8 ounces cream cheese
½ cup butter, softened
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
Directions
I start by preheating the oven to 350°F (175°C).
Then I soak the raisins in milk in a small bowl while prepping the rest.
I line and spray a 9×13-inch pan with parchment paper and nonstick spray.
In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves, then set it aside.
In a large bowl, I cream the softened butter with the sugar and brown sugar until it’s light and fluffy.
I add the eggs and vanilla, beating until everything’s fully combined.
Next, I slowly mix in the dry ingredients, stirring just until combined.
I stir in the applesauce on low speed, then fold in the milk-soaked raisins and walnuts.
I pour the batter into the prepared pan and bake for 30–35 minutes, until a tester comes out clean.
Once baked, I let the cake cool completely.
For the frosting, I beat together the cream cheese and softened butter until smooth.
I add powdered sugar and beat on low until it’s mostly incorporated.
Then I mix in the heavy cream, vanilla extract, cinnamon, and salt, beating on medium until the frosting is smooth and creamy.
Finally, I frost the cooled cake generously with the cinnamon cream cheese frosting using a spatula.
Servings and timing
Servings: 12
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
I sometimes switch things up by baking the batter in a bundt pan or turning it into muffins for easy grab-and-go treats. If I’m short on time or want a lighter dessert, I skip the frosting and just dust the top with powdered sugar. For a nuttier flavor, I’ve swapped walnuts with pecans and it worked beautifully. And if I’m in the mood for more spice, I just add a pinch of ginger to the mix.
Storage/Reheating
I store any leftover cake in an airtight container in the fridge for up to 5 days. Before serving, I let it sit at room temperature for about 20 minutes to bring back the soft texture. If I want to reheat a slice, I microwave it for about 15 seconds to slightly warm the frosting and cake. For longer storage, I freeze individual slices tightly wrapped, then thaw them in the fridge overnight.
FAQs
What kind of applesauce should I use?
I use cinnamon applesauce for extra flavor, but plain unsweetened applesauce also works well if I want to reduce the sugar slightly.
Can I make this cake ahead of time?
Yes, I often bake the cake a day in advance and frost it the next day. The flavors develop beautifully overnight.
How do I keep the frosting smooth?
I make sure the cream cheese and butter are both at room temperature before mixing to avoid lumps in the frosting.
Can I make this without nuts?
Absolutely. I simply leave out the walnuts if I want a nut-free cake—it turns out just as moist and flavorful.
Can I use this recipe for cupcakes?
Yes, I spoon the batter into cupcake liners and bake at 350°F for about 18–22 minutes, checking for doneness with a toothpick.
Conclusion
This extra-moist applesauce cake has become one of my favorite go-to bakes. It’s packed with fall flavors, rich in texture, and that cinnamon cream cheese frosting takes it to the next level. Whether I’m baking for a special occasion or just because, this cake always feels like the perfect slice of comfort.
