Applesauce Spice Cake
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Today, we’re continuing Apple Week with a recipe that highlights the moisture and flavor applesauce brings to baking: a delectable Applesauce Spice Cake! Because applesauce is the main apple component, you can be sure this cake will be exceptionally tender, flavorful, and incredibly moist.
This isn’t just a cake—it truly tastes like fall on a plate. While a generous amount of cinnamon provides the classic warmth, we take the spice blend to the next level with fragrant notes of ginger and a hint of pungent cloves.
And the grand finale? Once the cake is baked and cooled, it’s finished with an amazing, buttery, homemade caramel glaze. The combination of the deeply spiced cake and the rich, sweet glaze makes this a truly unforgettable autumn dessert.
If baking from scratch sometimes feels intimidating, this is the perfect recipe to tackle. I promise there is absolutely no reason to be afraid of this one! The process is straightforward, the ingredients are common pantry staples, and the results are consistently stunning. So go ahead, grab your apron, and bake this mouthwatering, delectable cake!
Ingredients for Applesauce Spice Cake
- SUGAR
- BROWN SUGAR
- LARGE EGGS
- UNSWEETENED APPLESAUCE
- CANOLA OIL
- VANILLA
- BAKING SODA
- SALT
- CINNAMON
- GROUND GINGER
- GROUND CLOVES
- ALL-PURPOSE FLOUR
- BUTTER
- WHIPPING CREAM
- POWDERED SUGAR
Instructions for Applesauce Cake
Prep the Oven and Pan: Preheat your oven to 350 degrees F. Prepare a standard Bundt pan by generously greasing and lightly flouring it. (I find a baking spray with flour, like Pam Baking Spray, works perfectly every time to ensure the cake releases cleanly!)
Combine Wet Ingredients: In a large bowl, use a hand or stand mixer to beat the sugars and eggs together until the mixture is lightened in color and slightly fluffy. Blend in the applesauce, oil, and vanilla extract until everything is smooth.
Add Dry Ingredients: Add the remaining cake ingredients (flour, baking soda, spices, etc.) to the wet mixture. Use a spoon or rubber spatula to gently fold the ingredients together just until they are combined. Be careful not to overmix!
Bake: Pour the batter evenly into your prepared Bundt pan. Bake at 350 degrees F for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Let the cake cool in the pan for exactly 10 minutes. Then, carefully invert the cake onto a wire rack. Allow it to cool completely before moving on to the glaze.
Creating the Amazing Caramel Glaze
Cook the Caramel Base: Once the cake is fully cooled, you can make the glaze. In a small saucepan, combine the butter, brown sugar, cream, and salt. Cook this mixture over medium heat, stirring until the butter is melted and the sugar is dissolved.
Boil and Remove: Continue to stir until the mixture comes to a full, rolling boil. Boil for exactly 1 minute, then immediately remove the pan from the heat.
Whisk in Sugar: Add the powdered sugar directly to the hot pan mixture. Vigorously whisk until the glaze is completely smooth. You may need to use a little muscle, but keep whisking until all lumps are gone.
Glaze the Cake: Place the wire rack (with the cooled cake) over a piece of aluminum foil or parchment paper to catch the excess glaze. Slowly pour the warm glaze over the entire cake, doing your best to ensure it coats the sides evenly. Slice and enjoy! This recipe yields 12 servings.
Frequently Asked Questions
Why do you suggest using baking spray with flour for the Bundt pan?
Bundt cakes are notorious for sticking, especially in pans with intricate designs. Using a non-stick baking spray that contains flour (like Baker’s Joy or Pam Baking Spray) creates a reliable, even coating that helps the cake release perfectly, preserving its shape.
Can I use a standard 9×13 pan instead of a Bundt pan?
You can, but the final dessert will be flatter (more like a sheet cake) and the baking time will be significantly reduced. For a 9×13 pan, check for doneness after about 25 to 30 minutes. The cake will also be shorter and may need a double batch of glaze to cover the surface adequately.
Can I add extra mix-ins to the cake batter?
Yes, absolutely! This spice cake is wonderful with additions. Fold in about 21​ to 43​ cup of chopped pecans, walnuts, or raisins when you add the dry ingredients to the batter.
About the Caramel Glaze
What is the consistency of the caramel glaze supposed to be?
The final glaze should be thick, but pourable. It should drizzle easily but hold its shape slightly as it sets on the cake. If the glaze seems too thick, add a tiny splash more cream or milk until it reaches the desired consistency. If it seems too thin, whisk in a little more powdered sugar.
Why did my caramel glaze become lumpy when I added the powdered sugar?
This usually happens if the powdered sugar is added too quickly, or if the initial hot mixture wasn’t stirred enough. The trick is to whisk vigorously until the lumps are gone. Because the mixture is warm, it should dissolve the sugar, but it may take a minute or two of intense whisking.
Can I make the glaze in advance?
You can make the caramel base (before adding the powdered sugar) ahead of time and store it in the refrigerator for up to 5 days. When ready to use, gently reheat it, then remove from heat and whisk in the powdered sugar.
Storage and Serving
How do I store the finished cake?
Once the cake is fully cooled and glazed, you can store it in an airtight container at room temperature for 1–2 days. For longer storage, you can refrigerate it for up to 5 days.
Does the caramel glaze harden?
The glaze will set and form a slightly firm, “fudgy” caramel shell, especially if refrigerated. If you prefer a softer glaze, serve the cake at room temperature.
Can I freeze this cake?
Yes, it freezes best un-glazed. Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight, then make and pour the fresh caramel glaze right before serving.
FOR MORE RECIPES LIKE THIS, TRY:
- Applesauce Bars
- Easy Cinnamon Applesauce Muffins
- Streusel Topped Applesauce Bread
- Cinnamon Applesauce Cupcakes
Applesauce Spice Cake
Real Mom Kitchen
Ingredients
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 ½ cups applesauce
- â…” cups canola oil
- 1 tsp vanilla
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 2 cups flour
Glaze:
- 4 Tbsp butter
- ½ cup brown sugar
- â…“ cup whipping cream
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan. I always just use Pam baking spray to coat my bundt pan with and my cakes always come out perfectly.
- In a bowl, beat the the sugars and eggs together until light. Then blend in the applesauce, oil and vanilla until smooth.
- Add in the remaining cake ingredients and fold in just until combined.
- Pour batter into the prepared bundt pan and bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes then invert and allow to cool completely.
- Once the cake is cooled, then make the glaze. Add butter, brown sugar, cream, and salt to a sauce pan and cook over medium heat. Stir until it comes to a boil. Boil for 1 minute and remove from heat.
- Add the powdered sugar to the pan and whisk together until smooth. You may have to put a little muscle into it, but it will get smooth.
- Place a piece of foil under the a cooling rack with the cake on it. The pour the glaze over the cake doing your best to evenly coat the entire cake. Makes 12 servings.
Nutrition
Recipe adapted from Splash of Something.
