Applesauce Cake
Introduction
I first learned to make this applesauce cake on a rainy afternoon when my grandmother handed me a dented tin and a bowl of cinnamon-scented applesauce. The kitchen smelled of warm spice and baking apples, and the first bite brought a soft, comforting sweetness that felt like a hug. I have since made it for birthdays, potlucks, and quiet Sunday breakfasts because it is simple, forgiving, and deeply nostalgic.
If you like cozy apple desserts, you might also enjoy this twist on apple baking I tried recently: Apple Pecan Cake with Caramel Glaze. The applesauce keeps this cake moist while letting warm spices shine through, making it an all-season favorite.
What Makes This Recipe Special
This applesauce cake is moist, lightly spiced, and worry-free. It uses pantry staples and applesauce instead of butter for a tender crumb, so it is quicker to prepare and often lower in fat than traditional butter-heavy cakes. Families love it because it stays soft for days and pairs well with many toppings. Whether you want a cozy breakfast cake or a simple dessert, this recipe delivers consistent, homey results.
Ingredients You’ll Need
For the Cake
- 2 cups (250 g) all-purpose flour use unbleached for best flavor.
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup (240 ml) unsweetened applesauce use smooth, fresh-tasting applesauce
- 1/2 cup (120 ml) vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional, toasted for best flavor)
- 1/2 cup raisins or chopped dried cranberries (optional)
For the Optional Glaze or Topping
- 1 cup (120 g) powdered sugar
- 1 to 2 tablespoons milk or cream (or plant milk)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Notes
- For a richer cake, replace 1/4 cup of oil with melted butter.
- To make it gluten-free, use a 1:1 gluten-free flour blend and check for added xanthan gum.
- Switch up spices to taste; pumpkin pie spice can be used instead.
How to make Applesauce Cake
Step 1: Preheat and prepare
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line a 9-inch round cake pan with parchment.
- The oven temperature is important for an even rise.
Step 2: Combine dry ingredients
- In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly mixed.
- Look for no clumps of spice; the flour should be light and uniform.
Step 3: Mix sugars and wet ingredients
- In a large bowl beat the granulated and brown sugars with the eggs until slightly pale, about 1 to 2 minutes.
- Add the applesauce, oil, and vanilla and stir until smooth. The batter will be runnier than a butter cake due to the applesauce.
Step 4: Fold wet and dry together
- Gradually add the dry ingredients to the wet, folding gently. Stop when no streaks of flour remain. Do not overmix; overworking creates a dense cake.
- Fold in nuts or dried fruit if using. The batter should be thick but pourable.
Step 5: Bake
- Pour batter into prepared pan, smoothing the top. Bake at 350°F (175°C) for 30 to 40 minutes for a 9×13, or 35 to 45 minutes for a round pan.
- Visual cues: top should be golden brown and spring back slightly. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
Step 6: Cool and glaze
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- For glaze: whisk powdered sugar with milk and vanilla until smooth. Drizzle over cooled cake. The glaze should be thick enough to hold shape but run slightly over edges.
Step 7: Serve
- Slice with a sharp knife. If you added nuts, toast a few extra to sprinkle on top for crunch and aroma.
If you want an alternative handheld dessert idea to serve alongside slices, try these fun air fryer cherry cheesecake egg rolls for a playful contrast.
Tips & Recipe Variations
- Use room-temperature eggs for better emulsion and loft.
- Toast nuts lightly in a dry skillet for 3 to 5 minutes to deepen flavor.
- For a vegan version, replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use plant milk for the glaze.
- To keep the cake extra moist, stir 1/4 cup sour cream into the batter.
- Avoid overbaking; check at the shorter end of bake time and add time in 5-minute increments if needed.
- Storage: wrap cooled cake tightly and refrigerate up to 5 days, or freeze slices for up to 3 months. Thaw in the fridge and bring to room temperature before serving.
- Additions: fold in 1 cup shredded carrots or 1 cup chopped apples for more texture.
How to Serve
- Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
- A drizzle of salted caramel or a simple glaze brightens the top and adds contrast.
- Pair with strong coffee, chai tea, or a warm spiced cider for a seasonal treat.
- For presentation, dust lightly with powdered sugar and sprinkle toasted nuts on top.
- Typical serving size: one 9×13 cake yields about 12 generous slices; calories vary with glaze and toppings.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes. Bake, cool completely, then wrap and refrigerate up to 3 days. Glaze just before serving for best texture.
Q: Can I freeze the leftovers?
A: Yes. Wrap individual slices in plastic wrap and store in a freezer bag up to 3 months. Thaw overnight in the fridge.
Q: What can I use instead of applesauce?
A: Mashed banana or pumpkin puree can be used, but flavor and moisture will change. Reduce added sugar slightly with very sweet purees.
Q: How do I prevent the cake from becoming watery?
A: Use unsweetened applesauce and measure flour accurately. Avoid adding extra liquid. Bake until a toothpick shows only moist crumbs.
Q: Can I make this dairy-free?
A: Yes. Use plant-based milk in the glaze and replace butter (if used) with plant-based alternatives.
Review
“This applesauce cake is my fall comfort food. It bakes up so moist and fragrant with cinnamon that my whole house smells like a cozy bakery. I topped it with a simple glaze and everyone asked for seconds.” – A happy home baker
Conclusion
This applesauce cake remains one of my simplest, most-loved recipes because it fills the kitchen with warmth and requires little fuss. It brings people together over a slice and a cup of tea, and it’s flexible enough to adapt to many diets and occasions. If you enjoy a caramel finish, see the lovely variation Applesauce Cake With Caramel Glaze. For a tried-and-true classic take, check out this dependable Applesauce Cake Recipe. Try this one, share your photos, and tell me how you like to spice or top yours.
Applesauce Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line a 9-inch round cake pan with parchment.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly mixed.
- In a large bowl beat the granulated and brown sugars with the eggs until slightly pale, about 1 to 2 minutes.
- Add the applesauce, oil, and vanilla and stir until smooth.
- Gradually add the dry ingredients to the wet, folding gently until no streaks of flour remain. Do not overmix.
- Fold in nuts or dried fruit if using.
- Pour batter into prepared pan, smoothing the top. Bake at 350°F (175°C) for 30 to 40 minutes for a 9×13, or 35 to 45 minutes for a round pan.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- For glaze: whisk powdered sugar with milk and vanilla until smooth.
- Slice with a sharp knife and serve warm or at room temperature.
Notes
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