If you’ve been searching for a cake that feels like a warm hug in every bite, this German Applesauce Cake is exactly what you need.
Moist, spiced, and packed with the natural sweetness of applesauce, this cake is a classic from German home kitchens that has stood the test of time.
It comes together without any fuss, uses simple pantry ingredients, and delivers that cozy, cinnamon-scented flavour you’ll want all year long.
This isn’t a fancy, multi-tiered showpiece. It’s the kind of cake your grandmother would slice and set on the table without a word, confident it needed no introduction.
And once you take a bite, you’ll understand exactly why.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 12 slices |
| Difficulty Level | Easy |
If you enjoy cozy apple-flavoured bakes, you’ll also love this Apple Pie Bread for another comforting treat.
Why You’ll Love This German Applesauce Cake
This cake checks every box you could want in a homemade dessert.
It’s incredibly moist, thanks to the applesauce, which replaces a lot of the fat you’d find in a conventional cake. You won’t need a stand mixer, a piping bag, or any special technique.
The warm spices, including cinnamon, cloves, and nutmeg, fill your kitchen with the most inviting aroma while it bakes.
It smells like fall and feels like the holidays, no matter what time of year you make it.
It’s also a wonderfully forgiving recipe, meaning even beginner bakers can pull it off on the first try.
The batter comes together in under 15 minutes, and the oven does the rest of the work for you.
Here’s a quick list of reasons this recipe will become a household staple:
- Incredibly moist texture thanks to unsweetened applesauce
- Warm spice blend (cinnamon, cloves, nutmeg) that tastes like comfort in every bite
- No electric mixer required, just a bowl and a whisk
- Simple pantry ingredients, nothing exotic or hard to find
- Keeps well for several days, actually getting better after day one
- Easily adaptable, add raisins, walnuts, or a cream cheese glaze
- Perfect for breakfast, afternoon coffee, or dessert
- Naturally lower in fat than traditional butter-heavy cakes
Ingredients
This recipe uses straightforward ingredients you likely already have on hand.
The unsweetened applesauce is the star, keeping the crumb tender and adding a gentle apple flavour that pairs beautifully with the spices.
- 2 cups (240g) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 1 1/2 cups (360g) unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (60g) raisins (optional)
- 1/2 cup (55g) chopped walnuts or pecans (optional)
For the optional glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon cinnamon
You might also enjoy: Apple Cobbler
Kitchen Equipment Needed
You don’t need anything fancy for this cake. A standard baking pan and a couple of mixing bowls are all it takes to bring this together.
- 9×13-inch baking pan (or a 10-inch Bundt pan)
- Two large mixing bowls
- Hand whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine mesh strainer
- Wire cooling rack
- Toothpick or cake tester
- Small bowl (for glaze)
- Parchment paper (optional, for easy removal)
Read Also: Apple Crumble Pie Recipe
Recommended Products for This Recipe
These are products I genuinely reach for when making this cake, and each one makes a real difference in the final result.
1. Mott’s Unsweetened Applesauce (No Sugar Added)
The quality of your applesauce matters more than you’d think in this recipe.
Mott’s Unsweetened Applesauce has a clean, pure apple flavour without any added sweeteners that can throw off the balance of the cake.
It blends seamlessly into the batter for an ultra-moist crumb.
2. Nordic Ware Natural Aluminum Baker’s Half Sheet
A good quality pan ensures even baking and no hot spots. The Nordic Ware Natural Aluminum pan distributes heat beautifully, which means your cake bakes evenly from edge to center without overdone sides.
It’s a workhorse pan that earns its place in any kitchen.
3. OXO Good Grips 3-Piece Mixing Bowl Set
These nesting bowls have a non-slip base and a pour spout that makes transferring batter a breeze.
Mixing your wet and dry ingredients separately is much easier when you have the right bowls, and the OXO set is a long-lasting investment for any home baker.
4. Microplane Premium Zester/Grater
Freshly grated nutmeg is worlds apart from pre-ground. If you want to elevate the spice profile of this cake, use a Microplane to grate whole nutmeg directly into your batter.
The aroma and flavour are noticeably more vibrant.
The same warm spice principles apply to my Caramel Apple Crisp, which also uses freshly grated nutmeg for extra depth.
Step-by-Step Instructions: How to Make German Applesauce Cake
1. Preheat the Oven and Prepare Your Pan
- Preheat your oven to 350°F (175°C). Allow at least 15 minutes for the oven to fully reach temperature before baking.
- Grease your 9×13-inch baking pan generously with butter or non-stick cooking spray, making sure to coat the corners and sides.
- If you want easy removal, line the bottom with a piece of parchment paper cut to fit, then grease the parchment as well.
- Set the prepared pan aside while you make the batter.
2. Mix the Dry Ingredients
- In a large mixing bowl, add the 2 cups of all-purpose flour, 1 1/2 teaspoons of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Add the 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of ground nutmeg to the flour mixture.
- Whisk all the dry ingredients together thoroughly for about 30 seconds to ensure the spices and leavening agents are evenly distributed throughout the flour. Do not skip this step, as uneven leavening can cause the cake to rise unevenly.
- If your flour tends to clump, sift the mixture through a fine mesh strainer into the bowl. Set aside.
3. Cream the Butter and Sugars
- In a second large mixing bowl, add the 1/2 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of packed brown sugar.
- Using a hand mixer on medium speed (or a sturdy wooden spoon and elbow grease), cream the butter and sugars together for 2 to 3 minutes until the mixture is light, pale, and fluffy.
- The mixture should increase slightly in volume and look airy. This step creates the structure of your cake, so give it the full time.
4. Add the Eggs and Vanilla
- Add the 2 large eggs to the butter-sugar mixture, one at a time.
- Beat well after each egg addition, about 30 seconds each, until the egg is fully incorporated before adding the next.
- Add the 1 teaspoon of vanilla extract and mix for another 10 seconds until just combined.
- Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly mixed.
5. Stir in the Applesauce
- Add the 1 1/2 cups of unsweetened applesauce to the wet ingredients.
- Mix on low speed (or stir by hand) until the applesauce is fully combined. The batter may look slightly curdled at this point, but that’s completely normal. It will come together once the dry ingredients are added.
6. Alternate Adding Dry Ingredients and Milk
- With the mixer on low speed (or using a spatula), add about one-third of the flour mixture to the wet ingredients. Stir gently until just combined, and do not overmix.
- Add half of the 1/2 cup of whole milk and stir again until incorporated.
- Add another third of the flour mixture, followed by the remaining milk, and then finish with the last of the flour.
- Mix only until no dry streaks remain. Overmixing at this stage activates the gluten in the flour and can make the cake tough instead of tender.
7. Fold in Optional Add-Ins
- If you’re using raisins or chopped walnuts or pecans, add them now.
- Using a rubber spatula, gently fold them into the batter with a few slow, sweeping motions.
- Make sure they are evenly distributed throughout the batter without overmixing.
8. Pour the Batter into the Pan and Bake
- Pour the batter evenly into your prepared baking pan.
- Use the rubber spatula to spread the batter gently into the corners and smooth the top surface.
- Place the pan on the center rack of your preheated oven.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. No wet batter should remain on the toothpick.
- If the top of the cake is browning too quickly before the center is done, lay a loose piece of aluminum foil over the top for the last 10 minutes of baking.
9. Cool the Cake
- Remove the pan from the oven and place it on a wire cooling rack.
- Allow the cake to cool in the pan for at least 15 to 20 minutes before attempting to remove it or slice it.
- If you want to serve it directly from the pan (as is traditional), simply let it cool completely in the pan, which takes about 1 hour.
10. Make the Glaze (Optional)
- In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of cinnamon.
- Whisk until smooth. If the glaze is too thick, add milk one teaspoon at a time. If it’s too thin, add more powdered sugar.
- Once the cake is completely cool, drizzle the glaze over the top using a spoon or a small piping bag.
- Allow the glaze to set for about 10 minutes before slicing and serving.
Tips for The Best German Applesauce Cake
A few simple tricks make a big difference between a good cake and a great one. Keep these in mind every time you bake this recipe.
- Use room temperature ingredients. Cold butter won’t cream properly and cold eggs can cause the batter to curdle. Pull them from the fridge about 30 minutes before you start.
- Don’t overmix after adding the flour. Stir only until the dry streaks disappear. Overmixing leads to a dense, tough crumb.
- Choose good-quality applesauce. An unsweetened variety with a pure apple flavour gives you the best result. Chunky applesauce also works if you prefer little pockets of apple in each bite.
- Check for doneness at the 45-minute mark. Ovens vary, and overbaked applesauce cake loses its signature moistness. Start checking early.
- Let it cool completely before glazing. A warm cake will melt the glaze and make it run off the sides.
- Toast your nuts before folding them in. A quick 5-minute toast in a dry skillet brings out their flavour dramatically.
- Use fresh spices. Ground spices lose potency after 6 to 12 months. If yours smell faint, replace them for the best flavour.
Read Also: Apple Cider Cinnamon Rolls Recipe
Serving Suggestions
This cake is wonderfully versatile and works beautifully at any time of day. Serve it warm or at room temperature, plain or dressed up.
A simple dusting of powdered sugar is the most traditional German presentation, understated and elegant.
For something more indulgent, a scoop of vanilla ice cream alongside a warm slice is hard to beat.
Here are some great ways to serve this cake:
- Dusted with powdered sugar for a classic, simple finish
- Drizzled with the cinnamon glaze from this recipe
- Served warm with a scoop of vanilla ice cream
- Topped with a dollop of lightly sweetened whipped cream
- Paired with a cup of spiced Apple Cinnamon Detox Drink for a cozy afternoon treat
- Served alongside a bowl of Cranberry Apple Crumb Pie for a full fall dessert spread
- Plated with a smear of cream cheese for a breakfast-style presentation
- Warmed for 20 seconds in the microwave and served with a drizzle of honey
Variations of German Applesauce Cake
The base recipe is a classic, but there are so many delicious directions you can take it. These are tried-and-true variations that still honour the spirit of the original.
The most popular adaptation is adding a cream cheese frosting instead of the simple glaze, which transforms it into a more celebratory dessert.
You can also swap the raisins for dried cranberries to get a slightly tart note that cuts through the sweetness beautifully.
- Bundt cake version: Pour the batter into a greased Bundt cake pan and bake at 350°F for 55 to 65 minutes for a beautiful presentation
- Cream cheese frosted version: Top with a classic cream cheese frosting instead of the powdered sugar glaze for a richer, creamier finish
- Vegan version: Replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), swap butter for coconut oil, and use plant-based milk
- Gluten-free version: Use a 1:1 gluten-free flour blend in place of the all-purpose flour, the texture will be slightly denser but still delicious
- Spiced rum raisin version: Soak the raisins in a tablespoon of rum for 15 minutes before folding them into the batter
- Apple chunk version: Use half applesauce and half finely diced fresh apple for a more pronounced apple texture
- Muffin version: Divide the batter into a greased 12-cup muffin tin and bake at 350°F for 20 to 25 minutes
Another favorite: Cinnamon Streusel Bread
Storage and Reheating
This cake stores beautifully and actually improves in flavour after a day as the spices meld together. Make it a day ahead for peak deliciousness.
Cover the cake tightly with plastic wrap or store slices in an airtight container to keep it fresh.
- Room temperature: Covered tightly, this cake keeps well at room temperature for up to 3 days
- Refrigerator: Stored in an airtight container, it will last for up to 6 days in the fridge
- Freezer: Wrap individual slices tightly in plastic wrap, then in a freezer-safe bag or container; freeze for up to 3 months
- Thawing: Remove frozen slices from the freezer and let them thaw at room temperature for 1 to 2 hours, or overnight in the refrigerator
- Reheating: Warm individual slices in the microwave for 20 to 30 seconds on medium power, or place them in a 300°F oven for 8 to 10 minutes until just warmed through
- Glaze note: If you plan to freeze the cake, skip the glaze until after thawing and reheating for the best presentation
Read Also: Apple Butternut Squash Soup
Nutritional Facts
The following values are approximate per slice, based on 12 servings with the optional glaze included.
Values will vary based on specific brands and whether optional add-ins are used.
| Nutrient | Amount Per Serving | ||| | Calories | ~310 kcal | | Total Fat | 10g | | Saturated Fat | 6g | | Cholesterol | 55mg | | Sodium | 280mg | | Total Carbohydrates | 51g | | Dietary Fiber | 1g | | Total Sugars | 33g | | Protein | 4g |
Nutritional values are estimates only. For precise tracking, use a nutrition calculator with your specific ingredient brands.
This pairs wonderfully with a cozy mug of Spiced Apple Cider for a full fall-inspired treat.
Health Benefits of Key Ingredients
This cake isn’t just delicious, it also sneaks in some genuinely nourishing ingredients. While it’s still a dessert, these components bring more to the table than just flavour.
The applesauce is the standout here. It reduces the need for excess fat while adding natural sweetness and a boost of dietary fibre, vitamin C, and antioxidants from the apples.
Here’s a look at the key ingredients and what they bring:
- Unsweetened applesauce: A good source of dietary fibre and vitamin C; replaces a significant amount of fat in the recipe, making the cake lighter than comparable butter-heavy versions
- Cinnamon: Rich in antioxidants and has been studied for its potential to support blood sugar regulation; adds depth of flavour with no calories
- Cloves: One of the most antioxidant-dense spices available; contains eugenol, which has anti-inflammatory properties
- Nutmeg: Used in traditional medicine for its digestive benefits; adds warmth and complexity to the spice profile
- Eggs: Provide complete protein, B vitamins, and healthy fats that contribute to the cake’s structure and richness
- Walnuts (optional): An excellent plant-based source of omega-3 fatty acids and protein; add a satisfying crunch and a mild earthy flavour
- Brown sugar: Contains small amounts of molasses, which adds a hint of minerals (calcium, potassium, iron) compared to white sugar
FAQs About German Applesauce Cake
1. Can I use sweetened applesauce instead of unsweetened?
Yes, you can use sweetened applesauce, but you should reduce the granulated sugar by about 1/4 cup to compensate.
Sweetened applesauce will make the cake noticeably sweeter, so adjust to taste based on your preference.
2. Why is my applesauce cake dense instead of fluffy?
The most common cause is overmixing the batter after adding the flour. Overmixing activates the gluten in the flour, resulting in a dense, tough crumb.
Stir the batter only until no dry streaks remain, and use a gentle folding motion rather than vigorous beating.
3. Can I make this recipe into cupcakes or muffins?
Absolutely. Divide the batter evenly into a greased 12-cup muffin tin and bake at 350°F for 20 to 25 minutes.
Check for doneness with a toothpick starting at the 20-minute mark. The muffin version is a great option for portion-controlled servings or lunchbox treats.
4. What is the traditional German name for this cake?
In German, applesauce cake is often referred to as “Apfelmus Kuchen” (Apfelmus meaning applesauce, Kuchen meaning cake).
It is a staple in German home baking, enjoyed with afternoon coffee or tea in a tradition called “Kaffee und Kuchen,” which translates literally to “coffee and cake.”
5. Can I substitute the butter with oil?
Yes, you can substitute the butter with an equal amount of a neutral vegetable oil, such as canola or sunflower oil.
The cake will be slightly less rich in flavour but will remain very moist.
Coconut oil also works well and adds a very subtle tropical note that pairs nicely with the warm spices.
German Applesauce Cake
Ingredients
- 2 cups all-purpose flour 240g
- 1½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg Freshly grated recommended for best flavour
- ½ cup unsalted butter 115g, softened to room temperature
- 1 cup granulated sugar 200g
- ½ cup brown sugar 100g, packed
- 2 large eggs Room temperature
- 1½ cups unsweetened applesauce 360g
- 1 tsp pure vanilla extract
- ½ cup whole milk 120ml
- ½ cup raisins 60g, optional
- ½ cup chopped walnuts or pecans 55g, optional; toast before using for best flavour
- 1 cup powdered sugar 120g
- 2 tbsp milk or cream
- ½ tsp ground cinnamon
Equipment
- 9×13 inch baking pan Or a 10-inch Bundt pan
- Large mixing bowl Two required — one for dry ingredients, one for wet
- Hand whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine-mesh strainer For sifting flour if needed
- Wire cooling rack
- Toothpick or cake tester For checking doneness
- Small bowl For making the optional glaze
- Parchment paper (optional) For easy cake removal
Method
- Preheat your oven to 350°F (175°C) and allow it to fully come to temperature. Grease a 9×13-inch baking pan with butter or non-stick spray, then line the bottom with parchment paper if desired for easy removal.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg for 30 seconds until evenly combined. Sift if your flour tends to clump, then set aside.
- In a second large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer on medium speed for 2 to 3 minutes until light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Scrape down the sides of the bowl with a rubber spatula.
- Add the unsweetened applesauce and stir on low speed until fully combined. The batter may look slightly curdled — this is normal and will resolve once the dry ingredients are added.
- Add the dry ingredients and milk in three alternating additions — one-third flour, half the milk, one-third flour, remaining milk, final flour — stirring gently after each addition until just combined. Do not overmix.
- If using raisins or chopped nuts, gently fold them into the batter with a rubber spatula until evenly distributed.
- Pour the batter into the prepared pan, smooth the top, and bake on the center rack for 45 to 55 minutes, until a toothpick inserted into the center comes out clean. Tent loosely with foil if the top browns too quickly.
- Remove the pan from the oven and place it on a wire cooling rack. Cool in the pan for at least 15 to 20 minutes before slicing, or allow to cool fully (about 1 hour) before glazing.
- Whisk together the powdered sugar, milk or cream, and cinnamon in a small bowl until smooth, adjusting consistency as needed. Drizzle over the fully cooled cake and allow to set for 10 minutes before slicing.
Nutrition
Notes
- Use room temperature butter and eggs for the best batter consistency — pull them from the fridge about 30 minutes before baking.
- Do not overmix after adding the flour. Stir only until no dry streaks remain to keep the crumb tender rather than tough.
- Unsweetened applesauce gives the cleanest flavour. If using sweetened applesauce, reduce the granulated sugar by 1/4 cup.
- Check for doneness at the 45-minute mark, as oven temperatures vary. Overbaking removes the signature moistness from this cake.
- This cake tastes even better on day two as the spices meld together — consider baking it a day ahead.
- Toast walnuts or pecans in a dry skillet for 4 to 5 minutes before adding them to the batter for a deeper, nuttier flavour.
- For a Bundt version, bake in a greased 10-inch Bundt pan at 350°F for 55 to 65 minutes.
- Store covered at room temperature for up to 3 days, in the refrigerator for up to 6 days, or freeze individual slices for up to 3 months.
- To freeze, skip the glaze until after thawing. Wrap slices in plastic wrap and store in a freezer-safe bag. Thaw at room temperature for 1 to 2 hours.
- For a vegan version, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), replace butter with coconut oil, and use plant-based milk.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This German Applesauce Cake is one of those bakes you’ll come back to again and again, not because it’s complicated, but because it’s simply that good.
It’s humble in the best way, making no promises it doesn’t keep. Every slice delivers a moist, warmly spiced crumb that tastes like it took far more effort than it did.
Bake it for a cozy weekend, bring it to a gathering, or make it on a Tuesday for no reason at all. It doesn’t need a special occasion to shine.
If you try this recipe, leave a comment below and tell me how it turned out. Did you add walnuts? Try the glaze? I’d love to hear your take, and don’t forget to share a photo if you make it.
Recommended:
- Amish Apple Cake
- Apple Pie with Cinnamon Crust
- Caramel Apple Crisp
- Apple Cider Donuts
- Farro Salad with Apples and Nuts
