This cake is moist, tender, and full of comforting apple spice flavor. The applesauce keeps the texture soft without making the cake heavy, while the glaze adds just the right amount of sweetness. It is easy enough for beginners and delicious enough to serve for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Brown sugar
Granulated sugar
Eggs
Vegetable oil
Unsweetened applesauce
Vanilla extract
Chopped walnuts or pecans, optional
Raisins, optional
For the glaze:
Powdered sugar
Milk
Vanilla extract
A pinch of cinnamon, optional
Directions
Preheat the oven to 350°F. Grease and flour a bundt pan or a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat the brown sugar, granulated sugar, eggs, oil, applesauce, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in nuts or raisins if using.
Pour the batter into the prepared pan and smooth the top.
Bake until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 to 15 minutes, then transfer it to a wire rack or leave it in the pan if using a 9×13-inch dish.
Whisk together powdered sugar, milk, vanilla, and cinnamon until smooth. Drizzle the glaze over the cooled cake.
Servings and timing
Servings: 10 to 12 slices Prep time: 15 minutes Bake time: 40 to 50 minutes Cooling time: 30 minutes Total time: About 1 hour 30 minutes
Variations
Add chopped pecans or walnuts for crunch.
Stir in raisins, dried cranberries, or chopped dates for extra sweetness.
Use apple pie spice instead of cinnamon and nutmeg.
Add a little orange zest to the glaze for a bright citrus flavor.
Make it without nuts for a simple, classic version.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days.
For longer storage, refrigerate it in an airtight container for up to 5 days.
To freeze, wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator or at room temperature.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds.
FAQs
Can I use sweetened applesauce?
Yes, but the cake will be sweeter. You can slightly reduce the sugar if preferred.
Can I make this cake ahead of time?
Yes, this cake is great made a day ahead because the flavors become even better as it rests.
Can I use a bundt pan?
Yes, a bundt pan works very well for this cake. Grease it thoroughly so the cake releases cleanly.
Can I skip the glaze?
Yes, the cake is still delicious without glaze. You can also dust it with powdered sugar.
Can I add nuts?
Yes, walnuts or pecans are excellent additions.
Can I make this cake dairy-free?
Yes, use a dairy-free milk for the glaze.
Why is my cake dense?
Overmixing the batter can make the cake dense. Mix only until the ingredients are combined.
Can I use homemade applesauce?
Yes, homemade applesauce works well. Smooth applesauce gives the best texture.
Can I freeze glazed applesauce cake?
Yes, but it is best to freeze it before glazing when possible.
What does applesauce do in cake?
Applesauce adds moisture, tenderness, and a gentle apple flavor.
Conclusion
Glazed Applesauce Cake is a simple, cozy dessert with a moist crumb, warm spices, and a sweet finishing glaze. It is easy to make, easy to store, and perfect for sharing with family or guests.
This Glazed Applesauce Cake is a soft, moist, and warmly spiced dessert made with applesauce, cinnamon, and nutmeg, then finished with a sweet vanilla glaze. Perfect for holidays, gatherings, or an easy homemade treat, this applesauce cake recipe delivers rich flavor and tender texture every time.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour 30 minutes
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup brown sugar
½ cup granulated sugar
2 large eggs
½ cup vegetable oil
1½ cups unsweetened applesauce
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
For the glaze:
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Pinch of cinnamon (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat brown sugar, granulated sugar, eggs, oil, applesauce, and vanilla until smooth.
Gradually add dry ingredients to wet ingredients and mix until just combined.
Fold in nuts or raisins if using.
Pour batter into prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack (or cool completely in pan if using 9×13).
In a small bowl, whisk glaze ingredients until smooth.
Drizzle glaze over the cooled cake before serving.
Notes
Do not overmix the batter to avoid a dense cake texture.Use smooth applesauce for the best consistency.You can reduce sugar slightly if using sweetened applesauce.The cake tastes even better the next day as flavors deepen.
This Hot Chocolate recipe is rich, creamy, and deeply chocolatey, made with real cocoa and melted chocolate for the ultimate cozy drink. Perfect for cold days, this homemade hot chocolate is smooth, comforting, and far better than any store-bought mix.
Author:Catherine
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:2 servings
Category:Beverage
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups milk
2 tablespoons unsweetened cocoa powder
2–3 tablespoons granulated sugar (adjust to taste)
2 ounces semi-sweet chocolate, chopped
½ teaspoon vanilla extract
Pinch of salt
Whipped cream or marshmallows (optional, for topping)
Instructions
In a small saucepan over medium heat, warm the milk until hot but not boiling.
In a small bowl, whisk together cocoa powder, sugar, and a few tablespoons of the warm milk to create a smooth paste.
Add the cocoa mixture back into the saucepan and whisk well to combine.
Stir in the chopped chocolate and continue stirring until fully melted and smooth.
Add vanilla extract and a pinch of salt, stirring to combine.
Heat gently until hot and fully blended, stirring occasionally.
Pour into mugs and top with whipped cream or marshmallows if desired.
Notes
Use high-quality cocoa powder and chocolate for the best flavor.Adjust sweetness depending on your preference.Whisk thoroughly to prevent grainy texture.Do not let the milk boil, as it can affect the texture and taste.
