Amish Applesauce Spice Cake with Creamy Caramel Frosting

Imperial October 16, 2026October 16, 2026

Quick Recipe Version (TL;DR)

Yield: 15 servings, one 9 × 13-inch cake
Prep Time: 25 minutes
Cook Time: 45 minutes, including the frosting
Total Time: About 3 hours, including cooling and frosting setting time

Quick Ingredients

Cake base: 1/2 cup (113 g) unsalted butter, softened; 1 1/2 cups (300 g) packed light brown sugar; 2 large eggs, room temperature; 2 cups (480 g) unsweetened applesauce, room temperature; 2 teaspoons vanilla extract.
Dry ingredients: 2 1/2 cups (313 g) all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon fine salt.
Spices: 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
Caramel frosting base: 1/2 cup (113 g) unsalted butter, 1 cup (200 g) packed light brown sugar, and 1/3 cup (80 ml) heavy cream.
Frosting finish: 2 cups (240 g) powdered sugar, sifted; 1 teaspoon vanilla extract; 1/8 teaspoon fine salt.

Do This

1. Heat the oven to 350°F (175°C). Grease a 9 × 13-inch metal baking pan and line the bottom with parchment.
2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Beat the softened butter and brown sugar for 3 minutes. Beat in the eggs one at a time, then the vanilla.
4. Mix in the dry ingredients in three additions, alternating with the applesauce in two additions. Spread in the pan.
5. Bake for about 40 minutes, checking at 35 minutes. A toothpick should come out with a few moist crumbs. Cool completely, about 90 minutes.
6. For the frosting, heat the butter, brown sugar, and cream in a saucepan. Bring to a gentle boil and cook for 1 minute, stirring. Remove from the heat and cool for 10 minutes.
7. Beat in the powdered sugar, vanilla, and salt until smooth. Immediately spread over the cooled cake. Let set for 10 minutes, then cut into 15 pieces.

Why You’ll Love This Recipe

Wonderfully moist: Applesauce keeps the crumb soft and tender without making the cake heavy.
Warm, balanced spice: Cinnamon leads the way, with just enough nutmeg and cloves to give every bite a cozy fragrance.
Old-fashioned caramel flavor: Brown sugar, butter, and cream make a rich frosting without the fuss of caramelizing white sugar.
Easy to share: This Amish-inspired, homespun sheet cake needs no layers or elaborate decorating—just a generous sweep of frosting.

Grocery List

Produce: None needed; this recipe uses prepared applesauce.
Dairy: 1 cup unsalted butter, 2 large eggs, and 1/3 cup heavy cream.
Pantry: Unsweetened applesauce, all-purpose flour, light brown sugar, powdered sugar, baking soda, baking powder, fine salt, ground cinnamon, ground nutmeg, ground cloves, and vanilla extract.

Full Ingredients

For the Applesauce Spice Cake

2 1/2 cups (313 g) all-purpose flour, spooned into the measuring cup and leveled
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 g) unsalted butter, softened, plus 1 teaspoon for greasing the pan
1 1/2 cups (300 g) packed light brown sugar
2 large eggs, room temperature
2 cups (480 g) smooth, unsweetened applesauce, room temperature
2 teaspoons vanilla extract

For the Creamy Caramel Frosting

1/2 cup (113 g) unsalted butter, cut into pieces
1 cup (200 g) packed light brown sugar
1/3 cup (80 ml) heavy cream
2 cups (240 g) powdered sugar, sifted
1 teaspoon vanilla extract
1/8 teaspoon fine salt

Amish Applesauce Spice Cake with Creamy Caramel Frosting – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and pan

Position a rack in the center of the oven and preheat to 350°F (175°C), using a conventional oven setting. Grease a 9 × 13-inch metal baking pan with 1 teaspoon softened butter. Line the bottom with parchment paper for easier serving.

Set out the eggs and applesauce before you begin so they are not refrigerator-cold. The butter should be soft enough to hold a shallow fingerprint but should not look melted or greasy.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves for about 30 seconds. Break up any small clumps so the spices and leavening are evenly distributed throughout the cake.

Step 3: Cream the butter and brown sugar

In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed for 3 minutes, scraping down the bowl halfway through. The mixture should look lighter and fluffier, although it will still have a slightly sandy texture from the brown sugar.

Add the eggs one at a time, beating for 30 seconds after each addition. Beat in the vanilla, then scrape the bottom and sides of the bowl.

Step 4: Mix in the applesauce and flour

With the mixer on low speed, add one-third of the dry ingredients, followed by half of the applesauce. Repeat with another third of the dry ingredients and the remaining applesauce, then finish with the last third of the dry ingredients.

Mix only until the flour disappears. Use a flexible spatula to scrape the bowl and fold the batter a few times, checking for dry pockets at the bottom. The batter will be thick, soft, and spreadable. Transfer it to the prepared pan and smooth the top into an even layer.

Step 5: Bake and cool the cake

Bake for approximately 40 minutes, beginning to check at 35 minutes. The top should look set, the center should spring back gently when touched, and a toothpick inserted into the middle should come out clean or with a few moist crumbs—not wet batter. If needed, continue baking in 3-minute increments until done.

Place the pan on a wire rack and let the cake cool completely in the pan, about 90 minutes. Do not begin the frosting until the cake is cool; the frosting thickens quickly once the powdered sugar is added.

Step 6: Cook the caramel frosting base

Combine the butter, brown sugar, and heavy cream in a medium, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the butter melts and the mixture reaches a gentle boil across the surface, about 4 minutes.

Once it is gently boiling, cook for exactly 1 minute, continuing to stir and reducing the heat slightly if it bubbles too vigorously. Remove from the heat. This brief boil dissolves the sugar and develops a buttery caramel flavor without reducing the mixture into a stiff candy.

Step 7: Beat the frosting until creamy

Let the caramel base cool in the saucepan for 10 minutes; it should still be warm and fluid, not fully cooled. Transfer to a heatproof mixing bowl. Add the sifted powdered sugar in two additions, beating on low speed until incorporated.

Add the vanilla and salt, then beat on medium-low speed for 30 to 60 seconds, just until smooth and spreadable. The frosting should fall from the beaters in thick ribbons. If it is unusually loose, let it stand for 1 to 2 minutes and stir again. Avoid prolonged beating, which can make it set before you have spread it.

Step 8: Frost, slice, and serve

Immediately spoon the warm frosting over the completely cooled cake. Spread it gently to the edges with an offset spatula or the back of a spoon, leaving soft swoops on top. Work promptly and avoid repeatedly smoothing areas that have begun to set.

Let the frosting set for 10 minutes. It should develop a delicate surface crust while remaining creamy underneath. Cut the cake into 15 pieces, arranging the cuts in 3 rows by 5 columns. Serve plain so the fragrant cake and buttery frosting can shine.

Pro Tips

Choose smooth, unsweetened applesauce: Sweetened applesauce adds extra sugar, while chunky applesauce changes the cake’s texture. If your applesauce has separated, stir it thoroughly before measuring.
Measure flour lightly: Weighing is most reliable. If using cups, spoon in the flour and level it rather than scooping directly from the bag.
Keep the cloves modest: The measured 1/4 teaspoon gives warmth without overpowering the applesauce and vanilla.
Do not overbake: A few moist crumbs on the tester are welcome. Waiting for a completely dry tester can leave the edges less tender.
Have everything ready for the frosting: Sift the powdered sugar and set out your spatula before cooking the caramel base. If the finished frosting becomes too stiff, stir in warm cream 1 teaspoon at a time, using up to 1 tablespoon as needed.

Variations

Walnut or pecan cake: Fold 1/2 cup (60 g) chopped walnuts or pecans into the finished batter. Keep the frosting smooth, or sprinkle an additional 2 tablespoons of chopped nuts over it before it sets.
Raisin spice cake: Soak 1/2 cup (75 g) raisins in warm water for 10 minutes. Drain thoroughly, pat dry, and fold into the batter just before spreading it in the pan.
Gentler spice blend: Reduce the cloves to 1/8 teaspoon and the nutmeg to 1/4 teaspoon, keeping the cinnamon at 2 teaspoons.

Storage & Make-Ahead

Refrigerate: Cover the frosted cake tightly and refrigerate for up to 4 days. Let individual slices stand at room temperature for 30 minutes before serving for a softer crumb and creamier frosting. Keep the cake out of the refrigerator for no more than 2 hours at a time.

Make ahead: Bake the cake 1 day before serving. Once completely cool, cover and refrigerate it unfrosted. Bring it to room temperature before making and applying the frosting. For the easiest spreading, prepare the frosting immediately before you need it rather than storing it separately.

Freeze: Freeze tightly wrapped, unfrosted cake or individually wrapped frosted slices for up to 2 months. For frosted slices, freeze uncovered for 1 hour to firm the topping before wrapping. Thaw overnight in the refrigerator, then let stand at room temperature for 30 minutes before serving.

Nutrition (per serving)

Nutrition is estimated for one-fifteenth of the cake with frosting, without optional additions.