Moist Applesauce Cake with Honey Cream Cheese Frosting
This tender, spiced cake uses applesauce to create incredible moisture while ground cinnamon and ginger add warm, comforting flavors. The honey cream cheese frosting provides a tangy-sweet complement that's less cloying than traditional buttercream. Perfect for fall gatherings, potluck dinners, or whenever you want a homestyle dessert that's not overly sweet. The applesauce keeps this cake exceptionally moist for days, and the rustic frosting approach makes it approachable for home bakers of any skill level.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use cup-for-cup substitute
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 ½ teaspoons kosher salt
- 2 teaspoons baking soda
- 2 eggs, beaten
- ½ cup sugar
- ½ cup buttermilk
- 1 ½ cups unsweetened applesauce
- ⅓ cup canola oil
- 6 ounces cream cheese, at room temperature
- 2 tablespoons sour cream
- ¼ cup honey
- 1 pinch kosher salt
Instructions
- 1
Preheat oven to 350°F and prepare a 9-inch round cake pan with baking spray and parchment paper
- 2
Whisk together flour, cinnamon, ginger, salt, and baking soda in a large bowl
- 3
Add eggs, sugar, buttermilk, applesauce, and oil to dry ingredients and whisk gently until just combined
- 4
Scrape batter into prepared pan and smooth the surface
- 5
Bake until cake is firm to touch and toothpick comes out clean, about 55 minutes
- 6
Cool completely on wire rack
- 7
Loosen edges with knife, invert cake to remove from pan, peel off parchment, then invert onto serving platter
- 8
Whisk together cream cheese, sour cream, honey, and salt until slightly aerated
- 9
Spread frosting over top of cake and serve
Tips
Don't overmix the batter - whisk just until ingredients are combined to keep the cake tender.
Make sure cream cheese is fully at room temperature for smooth, lump-free frosting.
The cake can be made a day ahead and frosted just before serving for best texture.
Good to Know
Wrap in plastic wrap and refrigerate for up to 3 days
Cake can be baked 1 day ahead and stored covered at room temperature
Cut into wedges and serve at room temperature
Common Mistakes
Don't overmix the batter to avoid a tough cake
Ensure cream cheese is room temperature to prevent lumpy frosting
Substitutions
Gluten-Free Swaps
use cup-for-cup substitute
General Alternatives
FAQ
Can I make this cake without frosting?
Yes, this cake is delicious on its own or with a simple dusting of powdered sugar. The applesauce keeps it moist enough to enjoy unfrosted.
What if I don't have buttermilk?
Use plain yogurt as specified in the recipe, or make buttermilk substitute by adding 1 tablespoon lemon juice to regular milk and letting it sit 5 minutes.
How long will this cake keep?
Frosted cake keeps 3 days refrigerated. Unfrosted cake keeps 2 days covered at room temperature or can be frozen for up to 3 months.