Desserts
Betty Crocker's applesauce spice cake delivers the perfect balance of moist crumb and warm cinnamon swirls—no one will guess it's healthier. The secret lies in applesauce replacing some oil, creating a tender texture while keeping the cake naturally sweet.
This classic recipe has been my go-to for decades, but I've added a modern twist with a cinnamon-sugar swirl that takes it from ordinary to extraordinary.
What makes this recipe truly special is the harmony of spices—cinnamon, nutmeg, and ginger work together to create that signature cozy flavor. The cake bakes up with a golden top and a tender crumb that stays moist for days, thanks to the applesauce.
I've tested this recipe countless times, and it never fails to impress, whether you're serving it at a family gathering or enjoying a slice with afternoon tea.
The beauty of this applesauce spice cake is its versatility—it's perfect for holidays, potlucks, or a simple dessert any day of the week. The cinnamon swirl adds a touch of elegance without complicating the process, and the walnuts (if you choose to add them) give it a delightful crunch.
With just 350°F in the oven and about 50 minutes of baking time, you'll have a cake that's as easy to make as it is delicious to eat.
For those following a slightly healthier lifestyle, this recipe is a game-changer—it reduces fat while keeping the cake rich and satisfying. The applesauce not only adds moisture but also brings a subtle sweetness that complements the spices beautifully.
Whether you're a baking novice or a seasoned pro, this recipe is designed to deliver foolproof results every time.
Ingredients for applesauce spice cake recipe betty crocker
Betty Crocker's classic twist: applesauce for moisture, cinnamon swirls for warmth, all in one tender cake.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Unsweetened Applesauce 🍎 | 1 cup | Unsweetened, no sugar added |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Vegetable Oil 🫒 | ½ cup | Light or canola oil |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla extract |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for best flavor |
| Ground Ginger 🌶️ | 1 tsp | Freshly ground preferred |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Granulated Sugar (for swirl) 🍚 | ½ cup | Extra for cinnamon swirl |
| Ground Cinnamon (for swirl) 🌶️ | 2 tbsp | For cinnamon-sugar mix |
| Walnuts (optional) 🥜 | ½ cup | Chopped, toasted |
The applesauce is the game-changer here—Mott's unsweetened works best, but any no-sugar-added brand is fine. King Arthur flour or your standard grocery store all-purpose will do, just sift it for that light, airy crumb. The walnuts? Trader Joe's has pre-toasted ones that save time, but regular walnuts toasted in a dry pan for 5 minutes work just as well. For the cinnamon swirl, I always double-check the spice jars—if your nutmeg smells like dust, toss it and grab a fresh jar. Penzeys or the bulk bins at Whole Foods are great for spices that actually taste good.
No applesauce? Unsweetened applesauce from a can is your best bet, but in a pinch, mashed banana or even pumpkin puree can work (though the flavor will shift slightly). Running low on vanilla? Almond extract at half the amount gives a similar warmth. The cinnamon swirl can be skipped if you're in a rush, but trust me—it's what makes this cake feel special. For the walnuts, if you're feeling fancy, toast them with a pinch of cinnamon and sugar before adding to the batter. The baking soda and salt are non-negotiable—don't swap for baking powder or you'll end up with a dense cake.
This cake keeps beautifully—3-4 days at room temperature wrapped in foil, or 1 week in the fridge. For freezing, slice it first and wrap each piece individually—3 months in the freezer, no problem. I always make a double batch because it disappears fast. The cinnamon swirl stays fresh longest if you store the cake swirl-side down. And if you're serving it warm? 5 minutes in a 350°F oven brings back that just-baked magic.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my hands are full—just stir the applesauce into the dry ingredients until it’s just combined. No electric mixer, no fuss, and no sticky cleanup. That applesauce keeps it moist without overworking the batter.
- Spiced Warmth in Every Bite: The cinnamon and nutmeg in this cake? It’s like autumn in a box. The applesauce adds natural sweetness, but the sugar and oil give it that rich, tender crumb—flaky on top, soft inside. Honestly, it’s the kind of cake that disappears too fast.
- Breakfast or Dessert: Between us, this cake is my secret weapon for lazy mornings. Toast a slice, slather with peanut butter, and you’ve got a filling breakfast. Or serve it warm with vanilla ice cream—suddenly, it’s dessert. Works for both without extra effort.
- Budget-Friendly Staples: Flour, sugar, eggs—these are ingredients I already have. The applesauce stretches the batter, so I get two 8-inch cakes from one box. Plus, leftovers? They stay fresh for days, wrapped in foil. No wasted ingredients, no wasted cake.
Step-by-step instructions for betty Crocker's applesauce spice cake
Here's how to create that perfect moist crumb with those irresistible cinnamon swirls.
Prep Your Mixing Tools and Ingredients
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans or line them with parchment paper for easy removal. I like to use a light coating of vegetable oil and dust with a little flour to prevent sticking.
In a medium bowl, whisk together the 2.5 cups all-purpose flour, 1 tsp baking soda, 0.5 tsp salt, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tsp ground ginger. Sift the flour mixture to remove any lumps and ensure even distribution of the spices. This step is crucial for that even, tender crumb we're after.
In a separate bowl, combine the 1 cup unsweetened applesauce, 1.5 cups granulated sugar, 0.5 cup vegetable oil, and 2 whole large eggs. Mix until smooth and well incorporated. The applesauce adds moisture and helps create that signature tender texture. Add the 2 tsp vanilla extract and mix again until fully combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—you want to see a few flour streaks remaining. Overmixing develops gluten, which can make the cake tough instead of tender.
If you're using the optional 0.5 cup walnuts, fold them in now. I like to toast them first for about 5 minutes at 350°F to bring out their flavor. Let them cool completely before adding to the batter.
For the cinnamon swirl, mix the 0.5 cup granulated sugar and 2 tbsp ground cinnamon in a small bowl until well combined. This will create the beautiful swirl pattern we all love in this cake.
Divide and Layer the Batter
Divide the batter evenly between the two prepared cake pans. The batter should be about 3/4 inch deep in each pan. Sprinkle half of the cinnamon-sugar mixture over the batter in each pan, then gently swirl it with a knife or skewer to create those beautiful patterns.
I press down gently on the swirls with the back of a spoon to help them adhere to the batter. This creates those gorgeous, visible swirls when the cake is sliced. Don't worry if it looks messy—it'll bake up beautifully.
Bake to Golden Perfection
Place both pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and feel springy to the touch.
I check for doneness at the 25-minute mark, but your oven might run hot, so start checking at 20 minutes if yours tends to overbake. The cake is done when the edges pull away slightly from the pan and the top springs back when pressed gently.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This resting period allows the cakes to set properly and makes them easier to remove from the pans.
Serve and Enjoy
Once completely cooled, remove the cakes from the pans and slice into 12 equal pieces. Each slice should reveal those beautiful cinnamon swirls throughout the moist crumb.
This cake is best served at room temperature, so if you've made it ahead, store it in an airtight container at room temperature for up to 3 days. The flavors actually improve as it sits, allowing the spices to meld together perfectly.
Pro Tips For Making Applesauce Spice Cake Recipe Betty Crocker
- Mix Dry Ingredients First: Sift the flour, baking powder, baking soda, and spices together before adding wet ingredients—this prevents lumps and guarantees even distribution. I learned this the hard way when my first batch had dry spots that made the cake dense in places.
- Use Room-Temp Applesauce: Warm the applesauce in the microwave for 30 seconds if it’s straight from the fridge—cold applesauce makes the batter thick and gummy. Sounds weird, but it works: the cake will bake evenly without sinking in the middle.
- Don’t Overmix the Batter: Stir just until the flour disappears—overmixing develops gluten and turns your tender spice cake into a tough loaf. I was skeptical until I tried it: the texture stays light and moist when you keep it loose.
- Grease the Pan Well: Use 2 tablespoons vegetable oil (not butter) to coat the pan and line it with parchment—this stops the cake from sticking, especially since applesauce adds moisture. Skip this, and you’ll spend 10 minutes prying it loose.
Storing and reheating your leftovers
Room-Temp Storage
Store your cake in an airtight container at room temperature for up to 3-4 days. I wrap mine in plastic wrap first, then place it in a container to maintain maximum freshness.
The cinnamon swirl stays vibrant when protected from air exposure. For the best texture, let it sit at room temperature for 30 minutes before serving—this helps the crumb soften slightly. 🌟
Fridge Preservation
If you're planning to keep it longer, refrigerate the cake in an airtight container for up to 1 week. The cold temperature helps preserve moisture, but the cake may dry out slightly.
To revive it, wrap a slice in a damp paper towel and microwave for 10-15 seconds before serving. The warmth brings back that fresh-baked feel. ✨
Freezer-Friendly Slices
For long-term storage, slice the cake and wrap each piece individually in plastic wrap. Place the wrapped slices in a freezer bag and store for up to 3 months.
When ready to enjoy, thaw at room temperature for 1-2 hours or warm in the oven at 300°F for 5-7 minutes to restore moisture and warmth. This method keeps every slice tasting like fresh-baked cake. ❄️
Reheating Secrets
For a restaurant-quality experience, reheat slices in a 350°F oven for 3-5 minutes until warmed through. Cover loosely with foil to prevent over-browning. Alternatively, microwave on 50% power for 10-15 seconds—just enough to melt any chilled butter without drying out the crumb.
The cinnamon swirl stays aromatic when reheated properly. 🔥
Make-Ahead Magic
This cake is perfect for making ahead! Bake it 1 day in advance and store it at room temperature. The flavors deepen as the spices meld together. For parties, I like to bake it 2 days ahead and freeze individual slices—just thaw and serve.
The applesauce keeps the cake moist even after freezing, making it ideal for meal prep. 💫
Serving Warm Tips
For a cozy touch, serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm cake and cold topping is pure comfort.
If you're serving at a gathering, I recommend reheating slices in the oven just before serving—this ensures the cinnamon swirl is fragrant and the texture is perfect. 🌶️
Nutrition facts
Frequently asked questions
Can I substitute applesauce with something else?
Yes, but results may vary. For 1 cup applesauce, try 1 cup mashed banana (adds sweetness) or ½ cup pumpkin puree (earthier flavor). Avoid yogurt or sour cream—they alter texture. If using banana, reduce sugar by 2 tablespoons to balance sweetness. The applesauce keeps this cake moist without added fat.
Why does my cake sink in the middle?
This usually happens from overmixing or opening the oven too soon. Mix just until combined (flour streaks should remain) and avoid opening the oven door during the first 20 minutes of baking. For extra insurance, bake at 325°F instead of 350°F—lower heat prevents rapid rising. Let the cake cool 15 minutes in the pan before removing.
How do I make this cake gluten-free?
Replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add ½ teaspoon xanthan gum if your blend doesn't contain it. Reduce baking soda to ½ teaspoon—gluten-free batters often rise faster. Test with a toothpick at 20 minutes since gluten-free cakes bake quicker. Expect a slightly denser texture.
Can I use this recipe for cupcakes?
Divide the batter into 24 lined cupcake liners (fill ⅔ full). Bake at 350°F for 18-20 minutes—they're done when edges pull away and a toothpick comes out clean. For extra flair, pipe a small dollop of the cinnamon-sugar mix on top before baking. Cupcakes freeze beautifully—thaw at room temperature before serving.
What's the secret to perfect cinnamon swirls?
Use a skewer or butter knife to create clean swirls—press gently to help the mixture sink into the batter. For even prettier patterns, sprinkle the cinnamon-sugar mix in a zigzag motion before swirling. Pro tip: Chill the batter 15 minutes before baking—this helps the swirls stay in place. If the mix clumps, sift it through a fine mesh strainer first.