Applesauce Cake
Applesauce Cake is one of those cozy, old-fashioned desserts that never goes out of style. The batter is thick and speckled with warm spices, and the applesauce gives it a soft, almost velvety texture. It bakes up into a beautiful golden bundt that smells like cinnamon and comfort the moment you pull it from the oven.
The best part is how simple it is. No special steps or fancy ingredients. Just mix it up, bake it, and drizzle on a quick glaze once it cools. It’s the kind of cake you can make anytime and feel good about sharing because it always turns out tender and delicious.
stacie’s note
I’ve made this Applesauce Cake recipe more times than I can count, mostly on days when I wanted something sweet but didn’t feel like running to the store. It uses the kind of ingredients I almost always have on hand, which is probably why it’s become one of my go-to “pantry saver” desserts. More than once, I’ve pulled a forgotten jar of applesauce from the back of the cupboard and thought, well, that’s enough of a reason to bake a cake.
I’ve thrown it together while chatting on the phone, while the kids were here for the weekend, even late at night when I wanted a treat for the next day. It turns out every time and always tastes like I put in a lot more effort than I actually did.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- All-purpose flour: Lightly spoon it into the measuring cup so you don’t end up with a heavy, dense cake.
- Baking soda: Check that it’s fresh. Old baking soda won’t give you the lift you need.
- Baking powder: Store it in a cool, dry place and replace it if it clumps.
- Salt: Add it to the dry ingredients first so it blends evenly throughout the batter.
- Ground cinnamon: Use a fresh bottle for the best aroma.
- Nutmeg: Freshly grated is extra fragrant if you have it.
- Ground cloves: A little goes a long way, giving that classic, old-fashioned spice cake flavor.
- Unsalted butter: Make sure it’s fully softened so it blends smoothly.
- Brown sugar: Pack it firmly into the measuring cup so you get the right amount.
- Large eggs: Let them come to room temperature so they mix smoothly into the batter.
- Applesauce: Use unsweetened applesauce for more control over the sweetness.
- Vanilla extract: Pure vanilla yields the best results.
- Sour cream: Stir it before adding to help it blend into the batter without lumps.
- Chopped walnuts: Toasting them first makes them even better.
- Powdered sugar: Sift it for a smooth finish.
- Milk: Add it a little at a time when making the glaze so you get the exact thickness you want.
- Vanilla extract (for the glaze): Adds a little warmth and flavor so the glaze tastes like more than just sugar.
How to Make Applesauce Cake
- Step One: Heat oven to 350°F. Grease a bundt pan and set aside. A standard 10 to 12-cup bundt pan works perfectly for this recipe.
- Step Two: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Step Three: In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each.
- Step Four: Stir in applesauce, vanilla, and sour cream until smooth.
- Step Five: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in the walnuts.
- Step Six: Pour batter into the prepared pan. Bake for 45–50 minutes until a toothpick inserted in the center comes out clean.
- Step Seven: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over cooled cake before serving.
Variations and Substitutions
- No walnuts: Leave out the nuts or swap in pecans for a slightly sweeter, softer crunch.
- Apple swap: Use chunky applesauce if you like little bites of apples throughout the cake.
- Extra spice: Add a pinch of ginger for a little more warmth. Apple pie spice works well, too.
- Add-ins: Stir in raisins, dried cranberries, or chopped dates to make it even heartier.
- Glaze alternatives: Skip the glaze and dust the cake with powdered sugar for a simple, old-fashioned finish.
Storage Instructions
- Room Temperature: Keep the cake covered tightly with plastic wrap or in an airtight container for up to 3 days. If it’s glazed, let the glaze fully set before covering so it doesn’t stick.
- Refrigerator: Store the cake in an airtight container for up to 1 week. Chilling helps it stay moist and gives the flavors time to deepen. Bring it back to room temperature before serving for the best texture.
- Freezer: Wrap the unglazed cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw at room temperature and add the glaze once it’s completely thawed.
- Make-Ahead Tip: This cake is even better the next day because the spices have time to settle into the cake. It’s a great option to bake ahead for holidays or gatherings.
Recipe Tips and Tricks
- Use room temperature ingredients: They blend more easily and help the cake bake evenly.
- Don’t overmix the batter: Once the dry ingredients go in, mix just until everything is combined to keep the cake soft.
- Grease the bundt pan well: Make sure to get into every nook so the cake releases cleanly after baking.
- Check for doneness early: Every oven runs differently, so start checking around the 40-minute mark to avoid overbaking.
- Cool the cake completely before glazing: A warm cake will melt the glaze, causing it to slide right off.
- Toast the walnuts: This step is optional but gives them a richer, deeper flavor.
- Let the spices shine: Use fresh spices for the best aroma and flavor. Ground spices lose their potency faster than you think.
Apple Cake Recipes
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Applesauce Cake
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Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 2 large eggs
- 1 ½ cups applesauce
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup chopped walnuts
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Heat oven to 350°F. Grease a bundt pan and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each.
- Stir in applesauce, vanilla, and sour cream until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. Fold in the walnuts.
- Pour batter into the prepared pan. Bake for 45–50 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over cooled cake before serving.
Notes
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- Rustic style: Dust with powdered sugar instead of glaze for a simple, old-fashioned finish.
- Add-ins: Chopped dried apples or dates also pair beautifully with the spiced batter.
- Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The cake also freezes well (unglazed) for up to 2 months.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I needed this recipe and didn’t even know it. Yum! Thank you for sharing.
Sound delish – I’m looking forward to making this but: What’s the correct amount of butter for this cake batter?
Thanks for catching that typo! It’s 1/2 cup of butter.