Pioneer Woman applesauce cake is a cozy fall dessert made with chunky applesauce, brown sugar and apple pie spice, ready in under three hours. That makes it a crowd-friendly pick for Thanksgiving dinner, autumn potlucks or relaxed weekend baking, since one 9×13 pan feeds a full 12 people.
The step that makes or breaks this cake is browning the butter, because that gives the frosting its nutty, caramel-like depth. If you pull it off the heat too early, the buttercream tastes flat and you lose the whole point of the recipe.
Most applesauce cakes use plain cream cheese or just a powdered sugar dusting, but this one gets a brown butter maple buttercream that changes everything. And because the applesauce handles both moisture and fat, the batter mixes in just one bowl with no creaming step.
Pioneer Woman Applesauce Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes40
minutes717
kcalA tender, spiced sheet cake baked in a 9×13 pan and finished with a whipped brown butter maple buttercream. That frosting gets its nutty warmth from stovetop-browned butter folded into powdered sugar and maple syrup.
Ingredients
- For the Cake:
Nonstick baking spray with flour
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. apple pie spice
1 c. granulated sugar
1 c. packed light brown sugar
1 1/2 c. chunky applesauce
1/2 c. vegetable oil
1/2 c. milk
2 large eggs
2 tsp. vanilla extract
3/4 c. chopped walnuts, optional, plus more for garnish
- For the Brown Butter Maple Buttercream:
2 sticks of butter
3 1/2 c. powdered sugar
1/3 c. maple syrup
1 tsp. vanilla extract
1/4 tsp. salt
1/3 c. heavy cream
Directions
- Prep the pan: Preheat the oven to 350 degrees. Then spray a 9-by-13-inch baking pan with nonstick baking spray with flour.
- Mix the batter: Whisk the flour, baking soda, baking powder, salt, apple pie spice and both sugars in a large bowl. Then add the applesauce, oil, milk, eggs and vanilla, whisking until combined before folding in the walnuts.
- Bake the cake: Transfer the batter to the prepared pan and bake for 35 to 40 minutes, until a toothpick comes out with just a few moist crumbs. Once done, let the cake cool in the pan on a wire rack for about 1 1/2 hours.
- Brown the butter: Melt the butter in a medium saucepan over medium heat, then let it cook and bubble for 3 to 5 minutes until golden brown. Once you see amber flecks at the bottom, transfer it to a heatproof bowl to cool completely for about 2 hours.
- Make the frosting: Beat the cooled brown butter with a hand mixer until creamy and smooth, scraping the bowl once. Then add the powdered sugar, maple syrup, vanilla, salt and heavy cream, beating on medium speed for about 2 minutes until light and fluffy.
- Frost and serve: Spread the buttercream over the cooled cake, then top with more walnuts if you like, and slice right away or cover and refrigerate until ready.
FAQs
Can I use smooth applesauce instead of chunky?
You can, but chunky applesauce gives the cake more texture and small pockets of fruit throughout the crumb. If that’s all you have, smooth applesauce still works, and the cake will turn out with a slightly more even texture.
How long does this applesauce cake stay fresh?
It stays fresh at room temperature for about 2 days, or up to 5 days in the fridge because the frosting has butter and cream. Once you pull it from the fridge, let it sit out for about 20 minutes, since cold buttercream can taste stiff.
Can I bake this cake the day before?
You can bake the cake a day ahead and store it unfrosted, tightly wrapped, at room temperature. Then make the frosting the next day so the brown butter stays fresh, and frost about an hour before serving.
Can I use a different pan instead of a 9×13?
Two 9-inch round pans work if you reduce the bake time by about 5 minutes and check earlier with a toothpick. Or try a Bundt pan, though you will need closer to 50 minutes and should test for doneness before pulling it out.
What is the biggest mistake people make with this cake?
The most common mistake is not letting the brown butter cool enough before beating it into the frosting, which turns it greasy. To avoid this, start browning the butter right when the cake goes into the oven, so both have plenty of time to cool.
