I love recipes that feel like they’ve been baked a hundred times before, and this Amish Applesauce Cake is exactly that kind of dessert. I get a soft, tender crumb, warm spices, and just the right amount of sweetness, all finished with a simple vanilla glaze that sinks into the cake. Every slice feels comforting, familiar, and deeply homemade, like something meant to be shared around a big kitchen table.
Why You’ll Love This Recipe
I love this recipe because it uses simple pantry ingredients and comes together without any fuss. I rely on applesauce to keep the cake moist and naturally sweet, which means it never feels heavy. I also enjoy how the spices fill my kitchen with a cozy aroma while it bakes. It’s the kind of cake I can make for gatherings, holidays, or just a quiet afternoon when I want something comforting with my coffee.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake
2 cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
1 tsp baking soda
½ tsp salt
1 ½ cups applesauce
½ cup butter, melted
2 eggs
1 tsp vanilla extract
½ cup chopped nuts (optional)
For the glaze
1 cup powdered sugar
2 tbsp milk or heavy cream
½ tsp vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking pan. This makes sure the cake releases easily once it’s baked.
In a large bowl, I whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking soda, and salt until everything is evenly combined.
In a separate bowl, I mix the applesauce, melted butter, eggs, and vanilla extract until the mixture looks smooth and glossy.
I pour the wet ingredients into the dry ingredients and gently stir until just combined. I make sure not to overmix because I want the cake to stay soft and tender. If I’m using nuts, I fold them in at this stage.
I spread the batter evenly in the prepared pan and bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Once the cake is fully baked, I let it cool completely in the pan. While it cools, I whisk together the powdered sugar, milk or cream, and vanilla extract to make a smooth glaze. I drizzle the glaze over the cooled cake and let it settle before slicing.
Servings And Timing
I usually cut this cake into 12 generous slices.
Preparation time is about 20 minutes, baking time is 40–45 minutes, and cooling plus glazing takes around 35 minutes. From start to finish, I plan for roughly 1 hour and 40 minutes.
Variations
I like how flexible this recipe is. Sometimes I fold in raisins or dried cranberries for extra chewiness. Other times, I add shredded coconut or small diced apple pieces for more texture. When I want something richer, I skip the glaze and spread cream cheese frosting on top. I also enjoy baking this batter in a Bundt pan when I want a more decorative presentation.
Storage/Reheating
I keep the cake covered at room temperature for up to 3 days, and it stays wonderfully moist. If I refrigerate it in an airtight container, it lasts up to 5 days. For longer storage, I freeze the unglazed cake, wrapped tightly, for up to 2 months. I thaw it overnight and add fresh glaze before serving. When reheating, I warm individual slices gently so the cake stays soft.
FAQs
Can I Make This Cake Without The Glaze?
I can absolutely skip the glaze. The cake is flavorful and moist on its own, and the glaze is optional.
Can I Use Sweetened Applesauce?
I can use sweetened applesauce, but I usually reduce the sugar slightly so the cake doesn’t turn out too sweet.
What Nuts Work Best In This Cake?
I prefer walnuts or pecans, but I often leave them out entirely if I want a smoother texture.
Can I Bake This In A Different Pan?
I can use a Bundt pan, round cake pans, or even make muffins. I just adjust the baking time depending on the size and depth.
Does This Cake Taste Better The Next Day?
I think it does. The spices deepen overnight, and the cake becomes even more flavorful after resting.
Conclusion
I always come back to this Amish Applesauce Cake when I want a dessert that feels warm, simple, and timeless. The soft crumb, cozy spices, and gentle sweetness make it perfect for everyday baking or special occasions. Every time I make it, I’m reminded that the best recipes don’t need to be complicated—they just need to be made with care and enjoyed slowly.
A cozy, old-fashioned dessert made with pantry staples, this Amish Applesauce Cake is moist, warmly spiced, and topped with a simple vanilla glaze. Perfect for gatherings or quiet afternoons.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
1 tsp baking soda
½ tsp salt
1 ½ cups applesauce
½ cup butter, melted
2 eggs
1 tsp vanilla extract
½ cup chopped nuts (optional)
1 cup powdered sugar
2 tbsp milk or heavy cream
½ tsp vanilla extract (for glaze)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking soda, and salt.
In another bowl, mix applesauce, melted butter, eggs, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir until just combined. Fold in nuts if using.
Spread batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Let the cake cool completely in the pan.
Whisk together powdered sugar, milk or cream, and vanilla extract to make the glaze.
Drizzle glaze over cooled cake and let it set before slicing.
Notes
You can skip the glaze for a less sweet version.
Use sweetened applesauce with reduced sugar to adjust sweetness.
Walnuts or pecans work best, but nuts are optional.
Can be baked in different pans like Bundt or round pans—adjust baking time accordingly.
The cake tastes even better the next day as the flavors develop.
