Chocolate Applesauce Bundt Cake-using applesauce makes for a delicious, moist cake, no frosting needed.
I’ve had applesauce cake before. It’s always so moist. with a slight hint of spice in the background. Nothing overwhelming. A really good cake. But I’ve never had a chocolate one.
My kids love applesauce. I’ve always got some in the pantry. So when I was “volunteered” to make some cakes for a school function, I knew just what I had to make. Chocolate Applesauce cake!
But before we get to the recipe, I have to tell you about this function. Because it was really cool. Called Night at the Museum, it was put on by the History department for the Middle school. All three grades, 6th, 7th and 8th could participate.
For the 6th grade, they could be anyone from History, any era. It was so amazing to see how hard some of the kids worked to learn their characters. I met a few Presidents, Royalty, Henry the 8th and a few of his wives. American Indians that had walked the Trail of Tears. Also the first dog launched into space was there. That girl knew her stuff!
My beautiful girl decided she wanted to be Blackbeard! She knew everything there was to know about him. Did you know Blackbeard was only a pirate for 2 years? Neither did I. And that he used to wear burning coals in his hair to make it smoke to scare his captives? Oh and my daughter’s favorite fact-it took 5 bullets and over 20 knife wounds to kill him in his final battle. Yeah, nothing like a little gore to keep a kid interested.
All the kids did an amazing job and definitely deserved some cake for their hard work.
We’ve got 2 more years of Middle School. I wonder who she’ll want to be next year? Thank you Byron Middle School teachers for being dedicated to the process of learning and making it fun for the kids at the same time!
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Ingredients
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cup sugar plus 2 tablespoons
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup applesauce
- 1/2 cup buttermilk
Instructions
- Grease a bundt pan (do not use cooking spray) then use 2 tablespoons of granulated sugar to dust your pan. Set aside.
- Cream together butter, oil and remaining 1 1/2 cups sugar. Add in eggs, one at a time making sure to scrape down sides of bowl. Add in vanilla and mix again.
- Stir together flour, cocoa powder, baking soda and salt, just to blend.
- Stir together applesauce and buttermilk.
- Alternating, add flour mixture and applesauce mixture to your butter mixture, making sure to fully incorporate after each addition.
- Spoon batter into prepared pan, Bake in a 325 degree oven for 1 hour. Test for doneness using a toothpick, if it comes out clean (no crumbs) cake is ready. Let cake rest in pan for 30 minutes before inverting onto a rack to cool completely.
Notes
recipe source ChocolateChocolateandmore.com
Want more cake?
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THAT IS SO COOL! I’m a huge history nerd so I’m so jealous of your daughter’s class! And I loved getting to know more about Blackbeard (and that she was creative enough to choose him!)
Chocolate Applesauce cake is geeeenius, all the spice and moistness + chocolate (which…is always good)! hurray!
We have to do a pioneer day field trip, where we dress from the 1880s. I have been looking forward to it since Kinder! 🙂 Love this cake, applesauce makes everything better.
Sounds like a great educational program AND a great recipe!
What kind of applesauce do I need to use? Unsweetened, original, etc??
It seems delicious, but I have two questions. What’s applesauce? Is it like a puree? Also, as I am trying new healthy recipes, do you know how many calories are in one slice? Saludos!!!!
Applesauce is basically apples cooked down until they can be mashed into a thick puree. As for calories, I have no idea, everything in moderation has always been my motto when it comes to sweets.
thanks for the cute history lesson, something I did not know also!
will give this recipe a try real soon!
Carol<
was wondering if you have to use buttermilk
If you don’t have buttermilk handy, you can substitute 1 tablespoon lemon juice or vinegar then top off with regular milk to 1/2 cup total. Stir and then let sit for about 10 minutes until it thickens. This is what I usually do instead of running out for buttermilk.
Cake sounds great! My children have always had a “Wax Museum” day at their school that sounds very similar to yours. We have done Heather French Henry (Miss America), Jackie Kennedy, Betsy Ross, Bo Jackson, Daniel Boone and Abe Lincoln. This is a GREAT way for the kids to learn their History!! One of the best I ever saw was the first year we were involved and the cutest little boy did Colonel Sanders, complete with the goatee and a bucket of chicken!!
That sounds like so much fun! I would’ve loved all the dressing up 🙂 This cake looks awesome! Gotta try it with the applesauce – yum!
This cake looks absolutely fantastic. Applesauce and chocolate are a match made in heaven.
I will need to make this for Holli – it is her favorite: Chocolate bundt with no icing! Yours looks delicious!
This looks so good! I am pregnant and want everything Chocolate. I saw it on the Artsy Corner Linkup and it made my mouth water!
What a great idea! I always choose to make something besides applesauce cake because I don’t want anything to do with chocolateless cake! This cake fixes that!
I have 2 questions, one why cant I use cooking spray? and two which should I use butter or shortening to grease the pan? thank you
I’ve tried making this cake 3 times with cooking spray and each time the cake stuck to the bundt pan. My best guess is that the moisture in the cooking spray gets absorbed by the sugar that you dust the pan with and negates the non-stick power of the cooking spray, I use shortening to grease my pan and the cake never sticks.
Your recipe for Chocolate Applesauce Bundt Cake calls for 2/12 cups all purpose flour. Am I correct in assuming this should be 2+1/2 Cups ? Thanks for clarification.
yes you are correct, thanks for catching my typo, I’ve corrected the recipe! Happy baking!
What do you meen by “2/12 cups all purpose flour”? Is it 2 and 1/2?
Thanks for catching that, yes it’s 2 and 1/2 cups all purpose flour. I’ve corrected the recipe!
Do you think I could make this in a different pan? I’d love to try it but don’t have a bundt pan 🙁
Yo9u can make this in a 9×13 pan, I’d reduce the baking time to 40 minutes and then start checking it with a toothpick for doneness.