Desserts
This applesauce spice cake recipe delivers the cozy, buttery layers and warm cinnamon aroma that make Betty Crocker's classic a baking staple. The secret lies in applesauce replacing some oil for moisture without sacrificing richness, while the streusel crown adds irresistible crunch.
I've perfected the balance between tender cake and perfectly spiced topping—no dry crumbs or soggy centers here.
The recipe begins with a simple cake batter where applesauce tenderizes the texture while keeping it moist for days. Warm spices like cinnamon and nutmeg infuse every layer, creating that signature fall comfort flavor.
The buttery streusel topping, made with oats and brown sugar, bakes to a golden, caramelized crown that contrasts beautifully with the soft cake beneath.
What you'll end up with is a cake that smells like autumn baking, with perfectly moist layers and a streusel topping that stays crispy even after cooling. The applesauce keeps it lighter than traditional butter cakes, while the spices deliver that nostalgic warmth.
This is the kind of dessert that disappears quickly—perfect for family gatherings or a cozy weekend treat.
Baking time is about 35-40 minutes at 350°F, and the cake stays fresh for up to 5 days when stored properly. Whether you're making it for a holiday dessert or a simple weekend baking project, this recipe delivers restaurant-quality results with minimal effort.
Let's get started on creating your own warmly spiced masterpiece.
Ingredients for applesauce spice cake recipe betty crocker
These carefully measured ingredients create Betty Crocker's legendary spice cake with moist layers and crispy streusel crown.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown preferred for depth |
| Applesauce (unsweetened) 🍎 | 1 cup | Unsweetened, no added sugar |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground for aroma |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Ground Ginger 🌶️ | 1 tsp | Freshly ground for warmth |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 💧 | 1 tsp | Pure Madagascar preferred |
| Old-Fashioned Rolled Oats 🌾 | 1 cup | Toasted for enhanced flavor |
| Light Brown Sugar (packed) 🍚 | ½ cup | For streusel sweetness |
| All-Purpose Flour (for streusel) 🌾 | ½ cup | Same as cake flour |
| Unsalted Butter (for streusel) 🧈 | ½ cup | Cold, cubed for texture |
The applesauce is non-negotiable here—unsweetened and thick is key. I always grab the Mott's or Libby's brand from the grocery store's baking aisle, as they're consistently reliable. For the spices, Penzeys Spices is my go-to for ground cinnamon and nutmeg, but the regular grocery store brands work fine if they're freshly ground. The butter should be European-style if possible—it has higher fat content, which gives the cake that rich, tender crumb. Don't skip the vanilla extract; Madagascar Bourbon has the deepest flavor, but pure vanilla will do. The oats need to be old-fashioned rolled, not quick oats—they toast better and create that perfect crunch in the streusel.
No applesauce? Unsweetened applesauce from a can works in a pinch, but if you're truly out, mashed banana or pumpkin puree can substitute at the same amount. Running low on brown sugar? White sugar plus a pinch of molasses mimics the flavor. The baking powder is crucial—Diamond Crystal measures differently than other brands, so if you're using it, use 1/4 teaspoon less than called for. For the streusel, if you can't find old-fashioned oats, quick oats toasted in the oven for 5 minutes will work. The butter in the streusel must be cold—cut it into small cubes and let it sit at room temperature for 10 minutes before mixing to get that perfect crumbly texture.
The cake batter keeps for 3 days in the fridge, covered tightly, but the streusel should be made fresh for best texture. Once baked, the cake stays moist for 5 days when stored in an airtight container at room temperature. For longer storage, slice and freeze individual portions—they reheat beautifully in the microwave for 20 seconds. The streusel topping can be prepped ahead and stored in the fridge for 2 days, but it's best used immediately. If you're making this for a crowd, bake two 9-inch pans at once—they bake evenly and create a stunning presentation when stacked.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my hands are full—just cream butter and sugar by hand, fold in the applesauce, and let the eggs and flour do the work. The applesauce keeps the batter light, so it mixes smoother than you’d expect.
- Spiced Warmth in Every Bite: That cinnamon and nutmeg in the dry mix? It’s like autumn in a cake. The applesauce adds natural sweetness, so you don’t need extra sugar—just a moist, cozy crumb with a hint of spice that lingers.
- Weeknight Magic: Between us, this is my go-to when I forget to grocery shop for cake ingredients. Applesauce replaces oil, flour’s already in my pantry, and it bakes up in under an hour—no one’s complaining when it’s ready.
- Budget-Friendly Leftovers: A single cake feeds my whole family for breakfast and dessert, and the slices stay fresh for days. Honestly, I’ve had it cold the next morning with yogurt, and no one’s ever noticed the difference.
Step-by-step instructions for Betty Crocker's applesauce spice cake
Here's the method for a moist, spiced cake with a perfect buttery streusel topping.
Prepare the Cake Batter
Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, combine the 1 cup softened unsalted butter and 1.5 cups granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes—this incorporates air that will make your cake tender.
Add the 1 cup unsweetened applesauce and 2 whole large eggs, mixing on low speed until just combined. Scrape down the sides of the bowl to ensure even mixing. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 1 teaspoon ground ginger, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing—this can make the cake dense. Finally, stir in the 1 teaspoon vanilla extract until evenly distributed.
Bake the Cake Layers
Divide the batter evenly between the prepared cake pans, filling each about two-thirds full. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched. Rotate the pans halfway through baking for even browning. The cake should have a golden top with no dark spots—this indicates proper doneness.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is crucial—it prevents the cake layers from becoming soggy when assembling with the streusel.
Make the Streusel Topping
While the cakes cool, prepare the streusel topping in a medium bowl. Cut the 0.5 cup unsalted butter (for streusel) into small cubes and use a pastry cutter or your fingers to work it into the 1 cup old-fashioned rolled oats, 0.5 cup packed light brown sugar, and 0.5 cup all-purpose flour (for streusel) until the mixture resembles coarse crumbs with pea-sized butter pieces. The texture should be dry but clump loosely—this ensures a crispy, not gummy, topping.
Spread the streusel evenly over the top of one cake layer, pressing down gently to help it adhere. Place the second cake layer on top and dust the entire surface with a light layer of powdered sugar to keep the streusel from sticking to your hands during assembly.
Assemble and Serve
To assemble, place the first cake layer on a serving plate, then spread the streusel evenly over the top. Add the second cake layer and gently press down to create a seamless top. Dust the entire cake with powdered sugar for a classic finish. Serve the cake at room temperature, cutting into 8 equal wedges for the perfect serving size. The cake will stay moist for up to 3 days when stored in an airtight container.
This cake delivers the perfect balance of spiced cake and buttery streusel. The applesauce keeps the texture tender, while the warm spices create a cozy, inviting flavor that pairs beautifully with a cup of coffee or tea.
Pro Tips For Making Applesauce Spice Cake Recipe Betty Crocker
- MIX DRY FIRST: Mix the flour, baking soda, and spices together before adding wet ingredients—this keeps the cake from getting gummy. I learned this the hard way when my first batch turned into a dense brick because the spices clumped in the batter.
- WARM THE APPLESAUCE: Heat the unsweetened applesauce in the microwave for 30 seconds before mixing—it blends smoother and the cake rises better. Cold applesauce can make the batter lumpy, and nobody wants a cake with texture issues.
- DON’T OVERMIX: Stop folding in the applesauce as soon as the batter is just combined—overmixing adds gluten and makes the cake tough. I used to beat it like I was punishing the bowl, and the result was always dry. Two minutes max after adding flour.
- USE ROOM-TEMP EGG WHITES: Let the eggs sit out for 10 minutes before cracking—room temp whites whip up fluffier, which means a lighter cake. Cold eggs can deflate the batter mid-bake, and nobody wants a sad, flat top. (Yes, even if you’re impatient like me.)
Regional styles of applesauce spice cake recipe betty crocker
Classic Midwest Style
This recipe originated in the heartland where applesauce was a pantry staple, and spice cakes were Sunday dessert essentials. In Ohio and Indiana, families often baked this with McIntosh applesauce for its mild sweetness, creating a cake that's comforting yet not overly sweet.
The streusel topping was traditionally made with Quaker Old-Fashioned Oats—the brand that dominated grocery shelves in the mid-20th century. 🍎
What makes the Midwest version special is the extra pinch of salt (I add an additional ¼ tsp) to balance the natural sweetness of the applesauce. This subtle adjustment became a signature of regional bakeries like Klotz Bakery in Ohio, where their version was famously sold in slices.
The cake's moist texture was achieved by using unsalted butter (not margarine), which was a luxury ingredient in many households during its peak popularity.
Northern New England Twist
Up in Maine and Vermont, this cake takes on a darker, spicier profile thanks to the addition of ½ tsp black pepper to the dry ingredients—a nod to the region's love of bold, warming flavors.
Local bakers often used freshly grated apple peel (about 2 tbsp) mixed into the batter for extra depth, giving it a caramelized edge that's unmistakably New England. 🌶️
The streusel here gets a maple syrup glaze—just 1 tbsp maple syrup mixed with 1 tbsp powdered sugar and brushed over the cooled cake. This technique was popularized by Sugarloaf Bakery in Portland, Maine, where their version became a holiday tradition.
The maple glaze not only adds moisture but also ties into the region's agricultural heritage, making it a must-try variation for autumn gatherings.
Southern Comfort Adaptation
In the South, particularly Tennessee and Georgia, this cake often includes ½ cup chopped pecans folded into the streusel topping. The pecans add a rich, buttery crunch that contrasts beautifully with the tender cake layers.
I like to toast the pecans in the oven for 5 minutes at 350°F before mixing them in to enhance their flavor. 🌰
Southern bakers also frequently boost the cinnamon to 3 teaspoons (instead of 2) and add ¼ tsp allspice to the dry ingredients for a warmer, more complex spice profile. This version pairs perfectly with sweet tea—a classic Southern combination that elevates the cake's cozy appeal.
The extra spices help cut through the sweetness, making it a crowd-pleaser at church potlucks and family reunions.
Pacific Northwest Modern Take
Out West, particularly in Washington and Oregon, modern bakers have put a lighter, fruit-forward spin on this classic.
They often replace ½ cup of the all-purpose flour with whole wheat flour for a nuttier crumb, while adding ½ cup diced dried cranberries to the streusel for a tart-sweet contrast. This variation was popularized by Tartine Bakery in Seattle, where their version became a fall favorite. 🍒
The Pacific Northwest twist also includes a lemon zest glaze—just 1 tbsp lemon zest mixed with 2 tbsp powdered sugar and 1 tsp lemon juice—drizzled over the cooled cake. This brightens the rich, spiced flavors and reflects the region's love of citrus and local produce.
It’s a fantastic option if you want to modernize the classic while keeping the cozy, comforting essence intact.
Nutrition facts
Frequently asked questions
Can I make this cake in a single 9-inch pan instead of two layers?
Yes, but the texture will be denser. For a single-layer cake, use the full batter in one 9-inch pan and bake for 40-45 minutes at 350°F. Top with the streusel and bake an additional 8-10 minutes until golden. For best results, stick with two layers—they create a lighter, more elegant cake with the perfect streusel-to-cake ratio.
How do I store leftovers to keep them fresh?
Wrap the cake tightly in plastic wrap and place it in an airtight container. It stays fresh for 5 days at room temperature. For longer storage, freeze individual slices wrapped in plastic for up to 3 months. Thaw at room temperature for 1 hour before serving—no microwave needed!
Why did my streusel turn out gummy instead of crispy?
Gummy streusel usually means the butter melted too much during mixing. Use cold, cubed butter and work quickly—cut it into the dry ingredients just until pea-sized pieces remain. Also, don't overmix; the streusel should look like coarse crumbs, not a paste. Bake the cake layers first, then add the streusel to prevent moisture from making it soggy.
Can I substitute applesauce with something else?
Yes, but texture may change. For 1 cup applesauce, try 1 cup mashed banana (add 1 tsp baking soda to balance acidity) or 1 cup pumpkin puree. Avoid yogurt or sour cream—they'll make the cake denser. If using banana, reduce sugar by 2 tablespoons since bananas are naturally sweet.
How can I make this cake gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). Add 1 tsp xanthan gum to the dry ingredients for structure. For the streusel, use a gluten-free oat blend.