40 Best Applesauce Cake with Caramel Glaze You’ll Crave Forever

Some of my fondest childhood memories involve the smell of cinnamon and caramel wafting from my grandmother’s kitchen as she baked her famous Applesauce Cake with Caramel Glaze. This recipe has been our family’s go-to celebration dessert for generations – and for good reason! The secret lies in the perfect balance of tangy applesauce keeping the cake incredibly moist while the rich caramel glaze adds that special touch of indulgence. What I love most is how simple ingredients transform into something extraordinary. Whether it’s a birthday, holiday gathering, or just a rainy afternoon craving, this cake never fails to delight with its warm spices and that irresistible caramel topping that drips down the sides. Trust me, one bite and you’ll understand why this recipe has stood the test of time in our family.

Why You’ll Love This Applesauce Cake with Caramel Glaze

This isn’t just any cake – it’s the kind of dessert that makes people ask for seconds (and the recipe!). Here’s why it’s become my most-requested treat:

Moist and flavorful

The applesauce works magic in this cake! It adds natural sweetness while keeping every bite unbelievably tender. The warm spices – cinnamon and nutmeg – create that cozy, homemade flavor you can’t get from a box mix.

Simple ingredients

No fancy grocery runs needed here! You probably have most of these ingredients in your pantry right now. Just basic staples like flour, sugar, eggs, and of course, that trusty jar of applesauce. The caramel glaze? Only 5 simple ingredients for maximum wow factor.

Perfect for any occasion

I’ve served this cake at everything from fancy dinner parties to casual backyard barbecues – it always disappears fast! It’s sturdy enough to travel to potlucks but elegant enough for holiday tables. Bonus? Kids and adults both go crazy for that caramel topping!

Ingredients for Applesauce Cake with Caramel Glaze

Here’s what you’ll need to create this cozy, delicious cake – I promise, nothing too fancy! I always set everything out first so I don’t forget anything mid-bake (learned that lesson the hard way).

For the cake:

• 2 cups all-purpose flour (spooned and leveled – no packing!)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon (use the good stuff!)
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened (leave it out for 30 minutes first)
• 1 cup granulated sugar
• ½ cup brown sugar (pack it in there)
• 2 large eggs, room temperature (this makes a difference!)
• 1½ cups unsweetened applesauce
• 1 teaspoon vanilla extract (the real stuff, please)

For that amazing caramel glaze:

• ½ cup unsalted butter
• 1 cup brown sugar
• ¼ cup milk (whole milk works best)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

See? Mostly pantry staples with just a few special items that make all the difference. Now let’s get baking!

Equipment You’ll Need

Don’t worry – you don’t need any fancy gadgets for this recipe! Just grab these basic kitchen tools:

• A large mixing bowl (I like using my grandma’s old ceramic one)
• Medium bowl for dry ingredients
• 9×13-inch baking pan (metal or glass both work great)
• Electric mixer or sturdy wooden spoon
• Medium saucepan for the caramel glaze
• Whisk and rubber spatula
• Measuring cups and spoons

That’s it! Now you’re ready to make magic happen in your kitchen.

How to Make Applesauce Cake with Caramel Glaze

Okay, let’s dive into the fun part – baking this beauty! I’ve made this cake dozens of times, and here’s exactly how I do it to get perfect results every single time.

Preparing the cake batter

First, preheat your oven to 350°F (175°C) – this gives the oven time to get nice and even before our cake goes in. While that’s heating up, whisk together all your dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg) in a medium bowl. Now the good stuff: cream the softened butter with both sugars until it’s light and fluffy – about 3 minutes with an electric mixer. Add eggs one at a time, mixing well after each. Then stir in the applesauce and vanilla (it’ll look curdled – totally normal!). Now alternate adding the dry ingredients with the wet, mixing just until combined – don’t overdo it!

Baking the cake

Pour that gorgeous batter into your greased 9×13 pan and smooth the top. Bake for 30-35 minutes – you’ll know it’s done when the edges pull away slightly from the pan and a toothpick comes out clean from the center. Resist opening the oven door too early! Let the cake cool completely before glazing (about 1 hour) – impatient glazing leads to puddles instead of perfect drips!

Making the caramel glaze

While the cake cools, make the glaze that takes this from good to “oh my goodness!” Melt butter in a saucepan over medium heat, then stir in brown sugar and milk. Bring to a gentle boil for exactly 1 minute (set a timer!) while stirring constantly. Remove from heat and whisk in powdered sugar and vanilla until smooth. It should be pourable but thick – if too thin, let it cool a bit; if too thick, add a splash more milk. Drizzle generously over your cooled cake, letting some drip down the sides. The hardest part? Waiting 10 minutes for the glaze to set before cutting!

Tips for the Best Applesauce Cake with Caramel Glaze

After making this cake more times than I can count, I’ve learned a few tricks that take it from good to “can I have the recipe?” amazing:

• Room temp is key! Cold eggs or butter won’t cream properly. Take them out 30 minutes before baking.
• Don’t overmix once you add the flour – a few lumps are better than a tough cake.
• Watch that glaze closely! One minute means ONE minute – overcooked caramel turns bitter.
• Patience pays off – let the cake cool completely before glazing or you’ll have a melted mess.
• Taste your applesauce first – if it’s extra tart, you might want to reduce the cinnamon slightly.

Follow these simple tips and you’ll have bakery-quality results right from your own kitchen!

Variations and Substitutions

This recipe is wonderfully forgiving if you need to make swaps! For a healthier twist, try replacing half the flour with whole wheat (but keep some all-purpose for texture). No brown sugar? Just use all granulated with a tablespoon of molasses. The glaze gets extra cozy with maple syrup instead of vanilla. And if you’re out of applesauce, mashed bananas work in a pinch – though I’ll warn you, it won’t be quite the same magic!

Storing and Serving Applesauce Cake with Caramel Glaze

Here’s the beautiful thing about this cake – it actually tastes even better the next day! The flavors meld together beautifully overnight. Store it covered at room temperature for up to 3 days (if it lasts that long!). For longer storage, wrap individual slices tightly and freeze for up to 2 months. When serving, I love warming slices slightly – just 10 seconds in the microwave makes that caramel glaze go all gooey and irresistible again!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this Applesauce Cake with Caramel Glaze – here are the ones that pop up most often!

Can I use sweetened applesauce?

You can, but I recommend reducing the sugar in the recipe by about ¼ cup since sweetened applesauce adds extra sugar. The unsweetened kind gives you more control over the final sweetness!

How long does the glaze take to set?

Give it about 10 minutes for the perfect drizzle consistency – any sooner and it’ll be too runny. If you’re impatient (no judgment!), pop the glazed cake in the fridge for 5 minutes to speed things up!

Can I make this cake ahead of time?

Absolutely! Bake the cake up to 2 days in advance (wrap tightly at room temp), then make the glaze fresh on serving day. The flavors actually improve as they sit – my secret is always baking it the night before!

Why did my glaze turn grainy?

This usually means the sugar didn’t fully dissolve. Next time, make sure to whisk constantly while boiling and use fresh brown sugar (old sugar tends to clump). A tiny pinch of salt helps too!

Can I freeze this cake?

Yes! Freeze unglazed slices wrapped in plastic, then thaw and glaze when ready to serve. The texture stays perfect – I always keep a few emergency slices in my freezer!

Nutritional Information

Just between us, I don’t count calories when it comes to this cake – some things are worth every bite! But for those who want to know, here’s the scoop per serving (based on 12 generous slices): about 320 calories, 35g sugar, 12g fat. Remember, these are estimates – exact amounts depend on your specific ingredients. The applesauce adds natural sweetness while keeping the fat content lower than most cakes. My philosophy? Enjoy a slice (or two) and savor every delicious moment!

Share Your Experience

I’d love to hear how your Applesauce Cake with Caramel Glaze turns out! Leave a comment below or snap a photo – nothing makes me happier than seeing your creations. Happy baking!

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