Desserts
Betty Crocker's applesauce spice cake delivers that perfect balance of warm cinnamon, cozy nutmeg, and moist crumb that disappears with every bite. š The secret? Applesauce replaces some of the oil, keeping the cake tender without sacrificing rich, spiced flavorājust like Grandma used to make.
This recipe stays true to classic Betty Crocker style with a foolproof method that ensures a cake so moist, it practically melts in your mouth.
The beauty of this spice cake lies in its simplicity: one-bowl mixing, minimal ingredients, and a baking time of just 50 minutes. Warm spices like cinnamon, nutmeg, and cloves infuse every layer, while the applesauce adds natural sweetness and moisture.
The result is a cake thatās perfect for holidays, potlucks, or a comforting dessert any day of the year.
What makes this recipe stand out is its restaurant-quality textureāno dry crumbs here. The applesauce keeps the cake tender, while the spice blend gives it that signature warm, aromatic flavor.
Bake it in a tube pan for easy slicing, or layer it for a showstopping dessert thatās sure to impress.
Once baked, let it cool for 15 minutes before servingāthis ensures clean slices and maximum flavor. Top with powdered sugar, a dollop of whipped cream, or a simple glaze for extra indulgence. The best part? Leftovers stay moist for days, making this the ultimate make-ahead dessert.
Ingredients for applesauce spice cake recipe betty crocker
Twelve ingredients. One bowl. A cake so moist and spiced it practically melts in your mouthājust like Betty Crocker promised.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour š¾ | 2 Ā½ cups | Sifted for light texture |
| Unsweetened Applesauce š | 1 cup | Unsweetened, unsalted preferred |
| Granulated Sugar š | 1 Ā½ cups | White or light brown |
| Vegetable Oil š« | Ā½ cup | Light or canola preferred |
| Large Eggs š„ | 2 whole | Room temperature for best mixing |
| Vanilla Extract šø | 1 tbsp | Pure vanilla preferred |
| Ground Cinnamon š¶ļø | 2 tsp | Freshly ground for warmth |
| Ground Nutmeg šæ | Ā½ tsp | Freshly grated preferred |
| Ground Cloves š¶ļø | Ā¼ tsp | Freshly ground for depth |
| Baking Soda š§Ŗ | 1 tsp | Pure baking soda |
| Salt š§ | Ā½ tsp | Fine sea salt preferred |
| Powdered Sugar š | 1 cup | For dusting, optional |
The applesauce is the star hereāunsweetened and unsalted is key. Grab a 24-ounce jar of Mott's or Welch's from the store, or make your own by cooking down peeled apples with a splash of water. Freshly ground spices make all the difference: Penzeys or the bulk bins at Whole Foods are my go-tos for cinnamon, nutmeg, and cloves. The flour? King Arthur or Gold Medal for that perfect tender crumb. And don't skip siftingāit's what separates a good cake from a great one.
No applesauce? Unsweetened applesauce from a can works in a pinch, but it's not the same. Running short on vanilla? Imitation vanilla extract at half the amount gets you close, but real vanilla adds that depth. Want to cut back on sugar? Substitute half with mashed banana or pumpkin pureeājust add an extra pinch of baking soda. The oil can be swapped for melted butter if you prefer, but it'll add richness. For a nutty twist, fold in 1/2 cup chopped walnuts to the batter.
Mix everything in one bowlāno fancy steps, just good old-fashioned cake magic. Bake in a 10-inch tube pan for easy slicing, or divide among three 9-inch round pans for layers. Let it cool for 15 minutes before servingāthis ensures clean slices and maximum moisture. Store wrapped at room temperature for 3 days, or freeze for 3 months. The powdered sugar topping? Only if you're feeling fancyāthis cake is delicious plain.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when Iām too tired to crank up the stand mixerājust stir the applesauce into the flour, fold in the eggs, and youāre done. That smooth, thick applesauce replaces oil in half the spots, so the batterās lighter than youād expect, and the cake rises like magic.
- Spice Cake Magic: Honestly, the cinnamon and nutmeg in this one are chefās kissāwarm, cozy, and just sweet enough to satisfy a craving without being cloying. The applesauce keeps it moist for days, so every slice tastes like itās fresh from the oven, even when itās not.
- Breakfast or Dessert: Between us, this cake is my secret weapon for lazy mornings (toast a slice, slather with butter) or a no-fuss dessert when company drops by. The vanilla extract in the batter adds this subtle depth that makes it work for bothāno one ever guesses itās not a specialty bake.
- Budget-Friendly Staples: I make this at least twice a month because itās stupidly cheapāapplesauce, flour, sugar, eggs, and oil are all pantry basics that wonāt break the bank. Plus, it keeps for a week in the fridge, so I can bake one batch and feed the family without stressing over grocery runs.
Step-by-step instructions for Betty Crocker's applesauce spice cake
Here's how to bake that legendary moist, spice-kissed cake that disappears in one bite!
šØāš³ Step 1: Mix Wet Ingredients to a Smooth Batter
In a large mixing bowl, combine the 1 cup unsweetened applesauce and 1.5 cups granulated sugar until fully incorporated. The applesauce will help create that signature moist texture - don't skip this step! Add the 0.5 cup vegetable oil and mix until smooth. Here's the thing - the oil ensures tender crumb while the applesauce keeps it juicy.
Crack in the 2 whole large eggs one at a time, mixing well after each addition. Stir in the 1 tbsp vanilla extract and 1 tbsp vegetable oil (yes, we're using oil again - this ensures proper moisture distribution). The mixture should be thick but pourable. If it's too thick, add 1-2 tablespoons of water to reach proper consistency. This is your base - get it right now and you're halfway to perfect cake!
šØāš³ Step 2: Combine Dry Ingredients - Sift for Lightness!
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp ground cloves, 1 tsp baking soda, and 0.5 tsp salt. I sift these dry ingredients directly into the wet mixture - this prevents lumps and ensures even distribution of those warm spices. The spices are what make this cake special, so don't skimp on measuring them precisely!
Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Overmixing develops gluten and can make your cake tough. You'll see some flour streaks remain - that's perfect! The goal is to maintain that tender, moist texture we're after. Once combined, the batter should be thick but smooth - almost like a rich brownie batter with a spiced twist.
š„ Step 3: Bake Until Golden and Springy
Preheat your oven to 350Ā°F and grease two 9-inch round cake pans (or one 9x13-inch pan). Divide the batter evenly between the prepared pans. Here's where it gets exciting - bake for 25-30 minutes until a toothpick inserted in the center comes out clean. The edges should be golden brown while the top still looks slightly domed - that's your perfect signal!
I always tap the pans gently on the counter before checking doneness - this helps test for springiness. If the cake springs back quickly when touched, it's ready. The applesauce helps prevent over-browning, so don't be tempted to bake longer for color. As soon as it passes the toothpick test, remove from the oven immediately - every second counts with this moist cake!
ā° Step 4: Cool and Dust with Powdered Sugar
Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely. This gradual cooling prevents cracking. While they're cooling, here's where the magic finishing touch comes in - dust the tops generously with 1 cup powdered sugar. The powdered sugar adds that classic Betty Crocker touch while keeping the cake light and fluffy.
For maximum moisture, I like to serve this cake slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The warm spices really shine when contrasted with cool dairy. And here's my pro tip - if you made the 9x13-inch version, cut it into squares for perfect individual portions that showcase all those warm spice notes in every bite!
Pro Tips For Making Applesauce Spice Cake Recipe Betty Crocker
- Measure Applesauce Right: DESCRIPTION:
- Mix Dry Ingredients First: DESCRIPTION:
- Donāt Overmix the Batter: DESCRIPTION:
- Grease the Pan Well: DESCRIPTION:
Health benefits of this applesauce spice cake recipe betty crocker
Spice-Powered Comfort
This cake delivers a cozy wave of warm spicesācinnamon, nutmeg, and clovesāthat naturally stimulate digestion and lift your mood. The applesauce adds fiber, while the whole eggs provide protein for sustained energy.
I always feel more relaxed after a slice, especially when paired with a warm cup of chai tea. šæ
Natural Sweetness Boost
The unsweetened applesauce replaces some sugar, reducing empty calories while keeping the cake moist. A 1-cup serving contains about 25% less sugar than traditional cakes, making it a guilt-free treat. The granulated sugar still provides energy, but the applesauce adds natural sweetness without refined sugar spikes.
Protein for Satiety
With 8 grams of protein per slice, this cake helps keep you full longer than most desserts. The eggs contribute to this, along with the flour providing balance. I often serve it as a light breakfast or afternoon snackāitās surprisingly satisfying for something so sweet.
The spices also aid digestion, making it a comforting yet functional dessert. šŖ
Vitamin C & Antioxidants
Applesauce is packed with vitamin C and antioxidants, which support immune function and skin health. A 1-cup serving delivers about 15% of your daily vitamin C needs, plus fiber for gut health.
The cinnamon in the cake also helps regulate blood sugar, making this a dessert that actually benefits your body. š
Low-Fat, High-Flavor
By using vegetable oil and applesauce instead of butter or heavy cream, this cake keeps fat content low while maintaining rich flavor. Itās a great option for those watching their fat intake but still craving something indulgent. The spices add depth without extra calories, making every bite feel special. š
Stress-Relief Baking
Baking this cake is almost therapeuticāthe warm spices and simple process create a calming effect. The applesauce adds moisture without fuss, and the one-bowl method makes it stress-free.
Iāve found that baking this cake on a rainy day instantly lifts my spirits. The result is a dessert that nourishes both body and soul. āØ
Nutrition facts
Frequently asked questions
Can I substitute applesauce with another moist ingredient? Yes! For a 1:1 substitution, you can use mashed banana, pumpkin puree, or even Greek yogurt. Each brings slightly different flavorsābanana adds natural sweetness, pumpkin gives earthy notes, and yogurt adds protein. Just
Why does my cake turn out dry even with applesauce?
Overbaking is the most common culpritāremove the cake when the toothpick comes out clean, even if it looks slightly underdone. Another fix: reduce flour by 2 tablespoons or add 1 tablespoon of milk or water to the batter. The applesauce itself won't dry out the cake if you follow the recipe exactly!
Can I make this cake in a bundt pan?
A 10-12 cup bundt pan works beautifullyājust reduce baking time to 40-45 minutes and check for doneness early. The applesauce helps prevent over-browning, so you won't need extra time for color. Dust with powdered sugar or drizzle with a simple glaze for extra flair!
How do I store leftovers to keep them moist?
Wrap tightly in plastic wrap or aluminum foil and store at room temperature for 3 days. For longer storage, slice and freeze portions for up to 3 months. To revive, warm slices in a 350Ā°F oven for 5-10 minutesāthey'll taste almost as good as fresh!
What's the secret to extra-spiced flavor?
Freshly grind your spicesāpre-ground spices lose potency quickly! Toast whole spices like cinnamon sticks lightly in a dry pan for 1 minute before grinding, then measure carefully. For extra warmth, add 1/4 teaspoon of cardamom or a pinch of allspice to the spice blend.