Applesauce Cake with Brown Butter Icing

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Sweet, tender, and incredibly moist, this Applesauce Cake with Brown Butter Icing is the kind of old-fashioned dessert that disappears fast. It’s simple to stir together, bakes up beautifully in a 9×13 pan, and is absolutely potluck perfect. With warm spices, plump raisins, crunchy pecans, and a rich brown butter icing poured over the top while still warm — this cake tastes like something Grandma would proudly serve.

If you love cozy, nostalgic desserts like my Texas Sheet Cake or Fruit Cocktail Cake, this applesauce cake belongs right alongside them on your fall and holiday baking list.

✨ Before You Begin

✨ Soak the raisins first. Let them sit in hot water while you prep the batter so they become soft and plump instead of chewy.

✨ Measure flour correctly. Spoon and level — don’t scoop — so your cake stays tender.

✨ Use room-temperature butter + eggs. This helps everything cream together smoothly for the best texture.

✨ Have your icing ingredients ready. The brown butter icing sets quickly, so you’ll want to pour and spread it immediately.

What Is Applesauce Cake?

Applesauce cake is a classic American spice cake made incredibly moist thanks to applesauce in the batter. While you’ll get a subtle apple note, the real stars are the warm spices — cinnamon, allspice, and cloves — that give every bite that cozy, old-fashioned flavor.

You’ve probably seen versions like Amish applesauce cake at farmers markets or church bake sales. It’s simple, humble baking at its best — nothing fancy, just deeply comforting.

And in this version? We take it up a notch with a buttery, caramel-like brown butter icing poured right over the top.

Applesauce Cake Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

For the Cake

Hot Water + Raisins – Soaking makes them plump and juicy. (For a fun twist, soak them in hot rum!)

Butter – Adds richness and flavor.

Granulated Sugar + Brown Sugar – White sugar sweetens, brown sugar adds moisture and depth.

Eggs – Structure and tenderness.

All-Purpose Flour – The base of the cake.

Cinnamon, Allspice, Cloves – Warm spice trio.

Baking Powder + Baking Soda – Lift and lightness.

Salt – Balances sweetness.

Applesauce – The key to that ultra-moist crumb.

Water – Keeps the batter loose and tender.

Chopped Pecans – Crunch and buttery flavor.

For the Brown Butter Icing

Butter – Melted and lightly browned for deep flavor.

Brown Sugar – Creates a caramel-like base.

Milk – Smooths the icing.

Confectioners’ Sugar – Sweetens and thickens.

Salt – Balances everything.

Hot Water – Adjusts consistency.

🥣 How to Make Applesauce Cake

Prep the pan. Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.

Plump the raisins. Place the raisins in hot water and let them soak while you mix the batter.

Cream the butter and sugar. In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs and mix until combined.

Mix dry ingredients. In a separate bowl, whisk together flour, spices, baking powder, baking soda, salt, and brown sugar.

Combine wet + dry. Add the dry ingredients to the butter mixture alternately with applesauce and water. Mix just until combined — don’t overmix.

Fold in raisins + pecans. Drain the raisins and gently fold them in with the chopped pecans.

Bake. Pour into the prepared pan and bake for 45–50 minutes, until a toothpick inserted in the center comes out clean. Cool completely.

Brown Butter Icing

Brown the butter. In a saucepan over medium heat, melt the butter. Let it cook just until lightly browned and fragrant.

Add brown sugar. Stir in brown sugar and bring to a boil. Cook for 2 minutes, stirring constantly.

Add milk. Stir in milk and bring back to a boil briefly.

Finish the icing. Remove from heat and whisk in confectioners’ sugar and salt until smooth. Add hot water as needed for a pourable consistency.

Assembly

Immediately pour the hot icing over the cooled cake and quickly spread with an offset spatula. It will set fast! Sprinkle with chopped pecans and gently press them into the icing.

Let set completely before slicing.

***See the full instructions below.

⭐ Pro Tips

⭐ Soak Those Raisins

Plumped raisins make a huge difference in texture. Dry raisins can pull moisture from the cake — soaked ones stay soft.

⭐ Don’t Overmix

Overmixing develops gluten and can make the cake dense. Stir just until combined.

⭐ Pour Icing Quickly

This icing firms up fast. Have your cake cooled and ready before you start the icing.

⭐ Slight Sinking Is Normal

Because this cake is so moist, it may sink slightly in the center. That’s just the tradeoff for incredible tenderness!

🔬 Cooking Science: Why Applesauce Makes This Cake So Moist

Applesauce adds both moisture and natural pectin. The pectin helps hold structure while keeping the crumb soft. Combined with brown sugar (which attracts and holds moisture), this cake stays tender for days.

Best Store-Bought Applesauce to Use

Unsweetened applesauce works best here, so you control the sweetness. Good options include:

365 by Whole Foods Market Organic Unsweetened Applesauce

Musselman’s Unsweetened Applesauce

Mott’s Unsweetened Applesauce

Any smooth, unsweetened variety will work beautifully.

Storing + Freezing + Make Ahead

Room Temperature

• Cover tightly and store up to 3 days.

Refrigerator

• Up to 5 days.

Freezer

Freeze unfrosted cake up to 2 months. Thaw and ice before serving.

What to Serve With Applesauce Cake

This old-fashioned cake is lovely all on its own, but it really shines when served warm with something creamy or cozy alongside.

• Vanilla ice cream (classic contrast to the warm spices)
• Lightly sweetened whipped cream
• Salted caramel drizzle
• Hot coffee or spiced chai tea

✦ Frequently Asked Questions

✦ Can I leave out the raisins?
Yes! You can omit them or substitute dried cranberries.

✦ Can I use homemade applesauce?
Absolutely. Just make sure it’s fairly smooth and not overly chunky.

✦ Can I make this without nuts?
Yes — simply leave out the pecans.

✦ Can I double this recipe?
Yes, bake in two 9×13 pans.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

More Cozy Cakes You’ll Love

• Coca-Cola Cake
• Pineapple Sheet Cake
• Honey Bun Cake
• Oatmeal Cake
• Strawberry Jello Cake
• Pineapple Sunshine Cake

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Applesauce Cake

Sweet, tender and incredibly moist, our applesauce cake is super easy to put together and is a hit every time! Family pleasing and Potluck perfect!

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Servings: 16 people

Author: Kathleen

Ingredients

For The Cake:

• ▢ 1 cup hot water
• ▢ 3/4 cup raisins
• ▢ 1/2 cup butter, at room temperature
• ▢ 2 large eggs, lightly beaten
• ▢ 2 cups granulated sugar
• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons cinnamon
• ▢ 1 teaspoon Allspice
• ▢ 1/4 teaspoon cloves
• ▢ 1 teaspoon baking powder
• ▢ 1 1/2 teaspoons baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 cups dark brown sugar, firmly packed
• ▢ 1 1/2 cups applesauce
• ▢ 1/2 cup water
• ▢ 1 1/2 cups pecans chopped

For The Icing:

• ▢ 1/2 cup unsalted butter, at room temperature
• ▢ 1 cup brown sugar, pack
• ▢ 2 tablespoons whole milk
• ▢ 3 cups confectioners sugar, Sifted
• ▢ 1/4 teaspoon salt
• ▢ 2 tablespoons hot water

Garnish:

• ▢ chopped pecans

US Customary - Metric

Instructions

For The Cake:

• Preheat the oven to 350ºF (177ºC). Spray a 9X13-inch baking dish with nonstick cooking spray. Set aside.
• Place raisins (3/4 cup) and 1 cup hot water in a small bowl; set aside.
• In a large bowl, cream the butter (1/2 cup) and sugar (2 cups) until light and fluffy. Add eggs (2) and mix until combined.
• In a medium mixing bowl, whisk together flour (2 cups), cinnamon (2 teaspoons), allspice (1 teaspoon), cloves (1/4 teaspoon), baking powder (1 teaspoon), baking soda (1 1/2 teaspoons), salt (1/2 teaspoon), and brown sugar (1 1/2 cups).
• Add flour mixture to butter mixture, alternately with applesauce (1 1/2 cups) and 1/2 cup water. Mix until evenly combined.
• Drain raisins and discard the soaking water; fold into batter with the pecans (1 1/2 cups).
• Pour batter into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 45-50 minutes. Place the pan on a wire rack and cool completely.

For The Icing:

• In a medium saucepan, set over medium heat, melt butter.
• Add brown sugar (1 cup) to melted butter (1/2 cup) and bring to a boil. Continue to cook, stirring constantly, for 2 minutes.
• Pour in milk (2 tablespoons) and return the mixture to a boil.
• Remove from heat and whisk in confectioners' sugar (3 cups) and salt (1/4 teaspoon) until smooth and the mixture has thickened.
• If icing is too thick to pour on cake, add hot water, a little at a time, until mixture is desired consistency.

Assembly:

• Immediately pour the hot icing over the cake, and quickly spread using an offset spatula to cover the entire cake surface. The icing will quickly set.
• Sprinkle with chopped pecans and gently press into the icing. Let icing set.

Fans Also Made:

• 
  Apple Crisp
• 
  Caramel Apple Blondies
• 
  Caramel Apple Dump Cake
• 
  Caramel Apple Sheet Cake

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Notes

1. Raisins: Be sure to soak your raisins in hot water while you’re mixing up the rest of your cake batter. This process will make them nice and plump...so good! Also, if you’re looking to get a little crazy with your applesauce cake, you can soak your raisins in (gasp) hot rum. Pops of flavor throughout!
2. Sinking! Because this cake is so moist, it might sink in the center. Personally, I don't consider this to be a problem. For me, it's a trade-off. Extraordinary moistness for a little less pretty!

Nutrition

Serving: 16slices | Calories: 482kcal | Carbohydrates: 95g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 252mg | Potassium: 188mg | Fiber: 2g | Sugar: 76g | Vitamin A: 315IU | Vitamin C: 0.6mg | Calcium: 60mg | Iron: 1.4mg

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