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Moist Applesauce Cake with Cream Cheese Frosting

This moist, delicious cake is made with pantry basics, and healthy additions for a flavorful cake that's not too sweet.
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Ingredients

Cake Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ½ cup unsweetened applesauce
  • ½ cup plain Greek yogurt

Frosting Ingredients

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • Pinch salt optional

Instructions

Cake Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour 2 6-inch round cake pans (or 3 4-inch cake pans).
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
  • In a medium bowl, combine the applesauce, Greek yogurt, and milk. Whisk till smooth and set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract.
  • Gradually add the dry ingredients to butter and egg mixture, alternating with the applesauce mixture, beginning and ending with the dry ingredients. Mix until just combined.
  • Pour the batter into the prepared cake pans and smooth the top with a spatula.
  • Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Smaller cakes will bake a little faster than larger cakes so watch them closely and check for doneness beginning at 20 minutes.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Frosting Instructions

  • In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
  • Add the vanilla extract and continue to beat until well combined.
  • Gradually add the powdered sugar, a little at a time, while continuing to beat the mixture.
  • If desired, add a pinch of salt to enhance the flavor of the frosting. Mix until smooth and creamy.

Frosting the cake

  • If your cakes have domed tops, you can level them with a serrated knife to create an even surface for stacking.
  • Store any leftover frosting in an airtight container in the refrigerator for up to one week.
  • Put a small dollop of frosting in the center of your serving plate or cake board (if using). This will help secure the cake in place.
  • Scoop a generous amount of frosting onto the center of your first cake layer. Use an offset spatula or icing knife to spread the frosting evenly to the edges.
  • Carefully place the second cake layer on top of the first, making sure it's centered.
  • To prevent crumbs from mixing into your final coat of frosting, you can apply a thin layer of frosting all over the cake. This is called a crumb coat. Chill the cake for about 15 minutes to let the crumb coat set before applying the final layer of frosting.
  • Starting with the top of the cake, scoop a generous amount of frosting onto the center. Use your spatula to spread it evenly towards the edges, letting it cascade over the sides as you go. Continue spreading and smoothing the frosting until the entire cake is covered.
  • Once the cake is covered, use your spatula to smooth out any bumps or ridges in the frosting. You can also use the edge of the spatula to create decorative patterns or swirls.
  • If there's any excess frosting on the plate or board, use a clean towel or paper towel to wipe it away for a clean presentation.