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5.0 from 48 votes

Ridiculously Easy Applesauce Cake

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 20 servings
Calories: 313 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake:
  • 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)
For the icing:
  • 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

Instructions

For the cake:
    Cup of Yum
  1. 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.
  2. 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.
  3. Add the flour and whisk just until all of the flour is incorporated. Stir in the raisins, if using.
  4. 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.
  5. 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.
For the icing:
  1. 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.
  2. 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.
  3. Frost the cake(s) and enjoy!

Notes

  • 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.

Nutrition Information

Calories 313kcal (16%) Carbohydrates 49g (16%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 29mg (10%) Sodium 249mg (10%) Potassium 50mg (1%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 177IU (4%) Vitamin C 1mg (1%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 49g 16%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 29mg 10%
Sodium 249mg 10%
Potassium 50mg 1%
Fiber 1g 4%
Sugar 38g 76%
Vitamin A 177IU 4%
Vitamin C 1mg 1%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.