Applesauce Cake with Brown Butter Icing

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Sweet, tender, and incredibly moist, this Applesauce Cake recipe is the kind of old-fashioned dessert that disappears fast. It’s easy to stir together from scratch, bakes beautifully in a 9×13 pan, and is absolutely potluck perfect. Warm spices, plump raisins, crunchy pecans, and rich brown butter icing poured over the cake while it’s still warm make it taste like something Grandma would proudly serve.

If you love cozy, old-fashioned cakes, try my Apple Bundt Cake, Apple Dump Cake, and Fruit Cocktail Cake next. You can also browse all of my Cake Recipes for more irresistible favorites.

✨ 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 the flour correctly. Spoon it into the measuring cup and level it off — don’t scoop — so your applesauce cake stays tender.

✨ Use room-temperature butter and eggs. They cream together more smoothly and help give the cake its soft, even texture.

✨ Have your icing ingredients ready. The brown butter icing sets quickly, so pour and spread it over the cake as soon as it’s ready.

What Is Applesauce Cake?

Applesauce cake is an old-fashioned American spice cake made with applesauce, which gives the cake an incredibly soft, moist crumb. The apple flavor itself is subtle; cinnamon, allspice, and cloves give this homemade cake its warm, cozy flavor.

It’s the kind of simple, from-scratch cake that has been a favorite for generations — easy to make, wonderfully moist, and perfect for potlucks, holidays, or an everyday dessert.

Applesauce Cake Ingredients + Key Notes

This easy applesauce cake recipe is made from scratch with simple baking staples, warm spices, raisins, and pecans. Here’s a quick look at the key ingredients and why they matter. For exact measurements and the full ingredient list, head down to the recipe card below.

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. Preheat the oven to 350°F (177ºC), grease a 9×13-inch baking dish, and soak the raisins in hot water.

Make the batter. Cream the butter and sugar, then beat in the eggs. Combine the dry ingredients separately, then add them alternately with the applesauce and water. Fold in the drained raisins and pecans.

Bake. Spread the batter in the prepared pan and bake for 45–50 minutes. Cool completely.

Make the brown butter icing. Brown the butter, add the brown sugar and boil for 2 minutes. Add the milk, then whisk in the confectioners’ sugar and salt until smooth.

Finish. Pour the warm icing over the cooled cake, top with pecans, and let set before slicing.

See the full instructions below.

This is the version I’d use. Five quick steps are plenty for the article; anyone actively cooking will use the recipe card.

***See the full instructions below.

⭐ Pro Tips

⭐ Soak Those Raisins
Don’t skip the soak! Plumped raisins stay soft and juicy instead of pulling moisture from the cake.

⭐ Don’t Overmix
Once you add the flour, mix just until everything is combined. Overmixing can make the cake dense instead of soft and tender.

⭐ Have the Cake Ready for Icing
The brown butter icing sets quickly, so make sure your cake is completely cooled and ready before you start making it. Pour and spread the icing immediately.

⭐ A Little Sinking Is Normal
This is an incredibly moist cake, so it may sink slightly in the center as it cools. That’s perfectly normal and won’t affect the deliciously tender texture.

Best Applesauce to Use

Use smooth, unsweetened applesauce for this cake. It gives you plenty of moisture and apple flavor without adding extra sweetness. Avoid chunky applesauce, which can change the texture of the cake.

Any smooth, unsweetened store-bought applesauce works beautifully.

How to Store Applesauce Cake

Room Temperature: Store the covered cake at room temperature for up to 2 days.

Refrigerator: For longer storage, cover tightly and refrigerate for up to 5 days. Let individual slices come to room temperature before serving for the softest texture.

Freezer: Freeze individual slices or the whole cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Make-Ahead: You can bake the cake a day ahead, cool it completely, cover it, and add the brown butter icing before serving. Or make and ice the entire cake a day ahead—the flavor and moisture are excellent the next day.

Also, this is a good place for internal links rather than a plain list of serving ideas.

What to Serve With Applesauce Cake

This old-fashioned applesauce cake is delicious all on its own, but a creamy topping or cozy drink makes it even better. Serve slices with vanilla ice cream or a dollop of whipped cream, add a drizzle of salted caramel sauce, or pair it with a hot cup of coffee or spiced cha

Frequently Asked Questions

◆ Can I leave out the raisins?

Yes! You can omit the raisins entirely or substitute dried cranberries.

◆ Can I use homemade applesauce?

Absolutely. Homemade applesauce works well; just make sure it’s fairly smooth rather than very chunky.

◆ Can I make applesauce cake without nuts?

Yes. Simply leave out the pecans. No other changes are needed.

◆ Can I double this applesauce cake recipe?

Yes. Divide the doubled batter between two 9×13-inch baking pans and bake as directed. Check both cakes for doneness since baking times can vary slightly between pans.

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

More Old-Fashioned Cake Recipes

If you love this Applesauce Cake, here are a few more classic cakes to bake next:

• Honey Bun Cake — A soft, moist cake with a buttery cinnamon-sugar swirl and sweet glaze.
• Pig Pickin’ Cake — A Southern favorite with mandarin oranges, pineapple, and a light, creamy topping.
• Pineapple Sunshine Cake — An easy, incredibly moist pineapple cake with a fluffy tropical topping.
• Best Chocolate Cake — A rich, deeply chocolatey homemade cake that’s perfect for just about any occasion.
• Yellow Cake — The classic from-scratch yellow cake every baker needs, with a tender, buttery crumb.

Tried This Recipe?

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

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Applesauce Cake

This easy applesauce cake recipe is super moist and warmly spiced with raisins and pecans, then topped with irresistible brown butter icing.

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 dark 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. Soak Those Raisins. Don’t skip the soak! Plumped raisins stay soft and juicy instead of pulling moisture from the cake.
2. Don’t Overmix. Once you add the flour, mix just until everything is combined. Overmixing can make the cake dense instead of soft and tender.
3. Have the Cake Ready for Icing. The brown butter icing sets quickly, so make sure your cake is completely cooled and ready before you start making it. Pour and spread the icing immediately.
4. A Little Sinking Is Normal. This is an incredibly moist cake, so it may sink slightly in the center as it cools. That’s perfectly normal and won’t affect the deliciously tender texture.

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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