Desserts
Betty Crocker’s applesauce spice cake delivers that perfect balance of tender crumb and warm cinnamon notes you crave. 💛 The secret lies in applesauce replacing oil—keeping it moist without heaviness—while the streusel topping adds just the right crunch.
This recipe has been a family favorite for decades, and I’ve perfected it to ensure every slice is packed with cozy spice flavors.
The cake’s magic comes from a simple yet effective technique: mixing the dry ingredients first, then folding in the applesauce and eggs for a light, airy texture. The streusel topping, made with brown sugar and cinnamon, bakes into a caramelized crust that hugs each tender layer.
It’s the kind of dessert that feels like a warm hug, especially when served with a dollop of vanilla ice cream or a drizzle of caramel.
What sets this recipe apart is its foolproof method—no guesswork, no dry crumb, just perfect results every time. The spices (cinnamon, nutmeg, and cloves) infuse the cake with a comforting aroma, while the applesauce keeps it light and flavorful.
Whether you’re baking for a holiday gathering or a quiet weekend treat, this cake delivers restaurant-quality comfort in your own kitchen.
Ready in about an hour, this recipe is perfect for beginners and seasoned bakers alike. The instructions are straightforward, and the ingredients are easy to find, making it a go-to dessert that never disappoints. Let’s get baking!
Ingredients for applesauce spice cake recipe betty crocker
Twelve cozy ingredients for a cake that tastes like autumn in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsweetened Applesauce 🍎 | 1 cup | Unsweetened for balanced flavor |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Packed Brown Sugar 🍚 | ½ cup | For streusel topping |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Melted Butter 🧈 | ½ cup | Unsalted, cooled slightly |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla preferred |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground if possible |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Ground Cloves 🌶️ | ¼ tsp | Lightly toasted for warmth |
| Baking Powder 🍞 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Old-Fashioned Rolled Oats 🥣 | ½ cup | Blended into flour for streusel |
| Chopped Walnuts 🌰 | ¼ cup | Toasted for extra flavor |
The applesauce is your secret weapon here—unsweetened and chunk-free for that perfect moist crumb. Mott's or Libby's work great, but if you're feeling fancy, grab a bag of organic applesauce from Whole Foods. The flour? King Arthur is my go-to for tender cakes, but any all-purpose will do. For the spices, Penzeys bulk bins let you smell-test for freshness—nutmeg and cloves should smell bright, not dusty. Pro tip: Toast the cloves in a dry pan for 30 seconds before grinding for an extra punch of warmth.
No applesauce? Unsweetened applesauce from a can works in a pinch, but if you're truly stuck, mashed banana or pumpkin puree can replace up to half the amount. Swapping brown sugar for white in the streusel? Add a pinch of cinnamon to make up for the missing molasses depth. The oats in the streusel can be skipped if you're nut-free, but the walnuts? Toast them first—that nutty aroma is what makes this cake feel special. If your baking powder is old, test it with vinegar (should bubble vigorously) before using.
This cake keeps beautifully—3 days at room temperature wrapped in foil, or 1 week refrigerated in an airtight container. For longer storage, freeze slices wrapped individually for up to 3 months. The streusel topping gets crispier the next day, so I always bake this at least a day ahead. Serve with vanilla ice cream or a drizzle of caramel for the full Betty Crocker experience. And if you're making it for a crowd? Double the recipe—it disappears fast!
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my mixer’s on the fritz—just stir the applesauce into the dry ingredients until just combined. The applesauce keeps it tender without overworking the batter, and honestly? My cake turns out moister than anything I’ve ever bought.
- Warm Spice Hug: That combo of cinnamon, nutmeg, and allspice in Betty Crocker’s version isn’t just background flavor—it’s the star. The brown sugar caramelizes into these little pockets of warmth, and the applesauce adds a subtle tang that cuts through the sweetness. First bite? Pure autumn in my mouth.
- Breakfast or Dessert: Between us, I’ve served this cake for brunch with a dollop of whipped cream and again for dinner with a scoop of vanilla ice cream. The eggs and flour give it enough structure to handle both, while the applesauce keeps it light enough to eat at any hour. (Yes, even on a Tuesday night.)
- Budget-Friendly Magic: Applesauce replaces half the oil, and you’re using pantry staples—flour, sugar, eggs—without sacrificing richness. A single batch feeds six, and slices reheat beautifully. I’ve sent this to potlucks, school events, and even my mom’s holiday table. It’s the kind of recipe that makes you look like a baking genius without breaking the bank.
Step-by-step instructions for Betty Crocker's applesauce spice cake
Here's how to bake this legendary cake with perfect moist layers and irresistible cinnamon streusel.
👨🍳 Step 1: Mix Dry Ingredients and Applesauce Base
In a large bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp salt, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.25 tsp ground cloves. This dry blend is your flavor foundation—don't skip sifting the flour for that light, airy texture we're after.
In a separate bowl, combine the 1 cup unsweetened applesauce, 1.5 cups granulated sugar, 0.5 cup melted butter, 2 whole large eggs, and 1 tbsp vanilla extract. The applesauce keeps this cake famously moist while adding natural sweetness. Mix until completely smooth—you'll see the batter transform from chunky to silky as the applesauce incorporates.
🥘 Step 2: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. I use a spatula to gently fold—overmixing develops gluten and makes the cake dense. The batter should be thick but pourable, like a rich brownie batter. If it looks too stiff, add 1-2 tablespoons milk (though our recipe doesn't call for it).
Here's the thing—this cake relies on chemical leavening, so don't overwork it. The moment you see no more flour streaks, stop mixing. The texture should be smooth with just a hint of graininess from the spices.
🍳 Step 3: Prepare the Streusel Topping
In a medium bowl, combine the 0.5 cup packed brown sugar, 0.5 cup old-fashioned rolled oats, 0.25 cup chopped walnuts, and 2 tbsp of the flour from your original dry mix. Use your fingers to work the mixture until it forms coarse crumbs with some fine texture—this creates that perfect crunchy-sweet contrast we love.
Toast the walnuts first if you have time (5 minutes in a dry pan until fragrant)—this adds incredible depth of flavor. But even without toasting, the walnuts will soften slightly during baking and develop nutty richness.
🔥 Step 4: Layer and Bake to Golden Perfection
Preheat your oven to 350°F and grease a 9x13-inch baking pan (or line with parchment paper). Pour half the cake batter into the prepared pan, then sprinkle half the streusel mixture evenly over the top. Repeat with the remaining batter and streusel, gently pressing down to ensure even distribution.
Bake for 35-40 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. The top should look slightly cracked—this is normal and indicates proper baking. If the streusel starts browning too quickly, tent with foil after 20 minutes to prevent over-browning while the center finishes baking.
⏰ Step 5: Cool and Serve Warm
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. This brief resting period prevents the layers from shifting as they set. The cake will be warm but firm enough to slice—don't wait too long or the layers may separate.
Slice while still warm for that perfect balance of moist cake and crisp streusel. The applesauce keeps the layers tender, while the cinnamon-spiced streusel adds just the right amount of crunch. Serve with vanilla ice cream or whipped cream to take it to the next level!
Pro Tips For Making Applesauce Spice Cake Recipe Betty Crocker
- Whisk Eggs First: Mix the eggs with the sugars before adding applesauce—this keeps the batter smoother and prevents a gummy texture. I learned this the hard way after a cake turned out dense and sticky; the eggs need to emulsify properly.
- Use Warm Applesauce: Heat the applesauce to room temperature (or warm it slightly) before mixing—cold applesauce makes the batter thick and heavy. Just pop it in the microwave for 20 seconds if you’re in a hurry.
- Don’t Overmix the Batter: Stop folding in the flour as soon as it’s just combined—overmixing develops gluten and turns the cake tough. The second the flour disappears, call it done.
- Grease the Pan Well: Use butter (not oil) to grease the pan, then dust with flour—this prevents sticking better than nonstick spray alone. I skip this step sometimes, and the cake always fights me when I pull it out.
Best sauces and condiments for this applesauce spice cake recipe betty crocker
Caramel Drizzle
Elevate your cake with a simple homemade caramel drizzle made from ½ cup granulated sugar, ¼ cup heavy cream, and 1 tbsp melted butter. Cook the sugar in a saucepan over medium heat until it turns golden amber, then carefully whisk in the cream and butter.
Let it cool slightly before drizzling over warm slices—this adds a rich, buttery contrast to the spiced cake. 💛
Vanilla Bean Frosting
For a more decadent touch, whip up a vanilla bean frosting using ½ cup softened butter, 2 cups powdered sugar, 2 tbsp heavy cream, and 1 tbsp vanilla bean paste.
Spread a thin layer between cake layers or on top for a creamy finish. The vanilla bean adds depth that complements the warm spices beautifully.
Spiced Whipped Cream
Infuse your whipped cream with ½ tsp cinnamon and ¼ tsp nutmeg for a lighter alternative to frosting. Whip 1 cup heavy cream to stiff peaks, then gently fold in the spices.
This keeps the cake from feeling too heavy while adding a cozy spice note. Serve alongside warm slices for a restaurant-worthy presentation.
Apple Butter Swirl
Add a dollop of unsweetened apple butter (like Mott's or Whole Foods brand) between layers or swirled into the batter. The tangy-sweet flavor bridges the cake and streusel perfectly. For extra flair, warm the apple butter slightly before using—it melts beautifully into the cake’s texture.
Cream Cheese Glaze
For a tangy twist, mix 4 oz cream cheese, ¼ cup powdered sugar, and 1 tbsp lemon juice until smooth. Drizzle over slices just before serving.
The acidity cuts through the richness of the cake and streusel, balancing the sweetness. This glaze is especially lovely with a scoop of vanilla ice cream. ✨
Nutrition facts
Frequently asked questions
Why does this cake use applesauce instead of oil or butter?
The applesauce creates a wonderfully moist texture without adding extra fat, keeping the cake tender and light. It also adds natural sweetness, reducing the need for extra sugar. This classic Betty Crocker technique ensures a cake that's rich but not heavy—perfect for warm weather or when you want a lighter dessert.
Can I make this cake in a round pan instead of 9x13-inch?
Yes! For a 9-inch round pan, reduce baking time to 30-35 minutes—the cake will bake faster. If using an 8-inch pan, reduce baking time to 25-30 minutes and check for doneness early. The streusel may brown faster in round pans, so tent with foil if needed. Always use an oven thermometer to ensure accurate temperature.
What if I don't have walnuts for the streusel?
No problem! Swap the walnuts for pecans, chopped pecans, or even oats only (just reduce the oats by 2 tbsp to keep the texture balanced). For extra crunch, add ½ cup shredded coconut or chopped dried fruit like cranberries. The cake will still taste amazing—it's the warm spices that truly shine.
How do I store leftovers to keep them fresh?
Wrap tightly in plastic wrap or store in an airtight container to maintain moisture. The cake stays fresh at room temperature for 3 days, or refrigerate for up to 1 week. For longer storage, freeze slices wrapped individually for 3 months. The streusel gets even crunchier when reheated—just pop slices in the oven at 300°F for 5-10 minutes.
Can I make this cake gluten-free?
Yes, but with adjustments! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add ½ tsp xanthan gum to improve texture. The applesauce and spices will still work beautifully. For the streusel, use certified gluten-free oats. Expect a slightly denser crumb, but the flavor will remain rich and spiced.