This Amish Mayonnaise Applesauce Snack Cake is a testament to old-fashioned baking—simple ingredients, rich flavor, and tender texture without the need for frosting or fancy fillings. It’s the kind of humble treat you’d expect to find cooling on Grandma’s kitchen counter, ready to be sliced and shared with anyone who walks through the door.
Perfect for breakfast, brunch, tea time, or tucked into a lunchbox, this cake’s magic lies in the unique combination of mayonnaise and applesauce. Together, they create a deeply moist crumb that stays fresh for days. And the warm notes of cinnamon, cardamom, and ginger give it a comforting, spiced aroma that fills your kitchen with nostalgia.
Ingredients
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup real mayonnaise (do not substitute with Miracle Whip)
- ½ cup whole or 2% milk
- 2 cups unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 large egg, lightly beaten
Dry Ingredients:
- 3 cups all-purpose flour, sifted
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
Preparation
Prepping the Pan and Oven
- Preheat your oven to 350°F (175°C).
- Butter a 9×13-inch glass baking pan generously to prevent sticking. Set it aside while you prepare the batter.
Mixing the Batter
Step One: Combine Wet Ingredients
In a large mixing bowl, whisk together the sugar, mayonnaise, milk, applesauce, and vanilla extract until the mixture is smooth and glossy. Add the lightly beaten egg and stir just until incorporated—avoid overmixing.
Step Two: Combine Dry Ingredients
In a separate medium-sized bowl, sift or whisk together the flour, baking soda, cinnamon, salt, ginger, and cardamom. This ensures the spices are evenly distributed throughout the cake.
Step Three: Bringing It All Together
Gradually add the dry ingredients to the wet ingredients, about one cup at a time, stirring gently after each addition. The batter will be thick but manageable. Mix only until everything is combined—do not over-stir, or the cake could turn dense.
Baking
- Pour the batter into the prepared baking pan, smoothing out the top with a spatula to ensure even baking.
- Place the pan in the center rack of the oven and bake for 35–40 minutes. To test for doneness, insert a toothpick or wooden skewer into the center—if it comes out with a few moist crumbs but no raw batter, it’s ready.
- Allow the cake to cool in the pan completely on a wire rack. The aroma of apples, vanilla, and spice will be nearly impossible to resist.
Serving Suggestions
- Slice and serve plain for a rustic snack.
- Warm individual pieces in the microwave for 10–15 seconds and top with a small pat of butter.
- Add a sprinkle of cinnamon sugar for an extra touch of sweetness.
- Pair with coffee, spiced tea, or even a glass of cold milk.
This cake is excellent served as-is, but it can also be transformed with toppings like:
- A dusting of powdered sugar
- A light glaze made from powdered sugar and milk
- A dollop of whipped cream or vanilla yogurt
Storage Instructions
- Room Temperature: Store in a sealed container or domed cake plate for up to 3 days.
- Refrigerator: Keep for up to a week in an airtight container. Let it come to room temperature or warm it before serving.
- Freezer: Wrap slices in plastic wrap and foil, then store in a zip-top freezer bag for up to 2 months. Thaw at room temperature.
Why Mayonnaise?
If you’ve never baked with mayonnaise before, don’t worry—it’s not as odd as it sounds. Mayonnaise is simply an emulsion of eggs and oil, two ingredients commonly found in cake recipes. The mayo adds moisture, richness, and a tender crumb without leaving any savory flavor behind. In fact, this cake is so soft and fluffy that you’d never guess one of its main ingredients came from a sandwich spread jar.
Flavor Variations
- Add chopped nuts like walnuts or pecans for crunch and texture.
- Stir in raisins or dates for natural sweetness and chewiness.
- Swap applesauce for mashed bananas if you want a slightly different fruity base.
- Add chocolate chips for a richer, dessert-like version.
Tips for Success
- Use full-fat mayonnaise for the best texture and flavor. Low-fat versions may result in a drier cake.
- Don’t overmix the batter once the dry ingredients are added—this will keep the cake light and tender.
- Sift your flour to avoid clumps and ensure a smooth batter.
- Make ahead: The flavor deepens after a day, making it even better the next morning.
Frequently Asked Questions
Does the cake taste like mayonnaise?
No, not at all. The mayo blends seamlessly into the batter and simply acts as a fat source. You won’t taste it in the final product.
Can I use sweetened applesauce?
Yes, but reduce the sugar in the recipe by ¼ cup to compensate. Unsweetened applesauce is preferred to control the sweetness.
Can I use a metal pan instead of glass?
Yes. Just keep an eye on the cake while baking—metal pans often cook a bit faster than glass.
Is this cake freezer-friendly?
Absolutely. Wrap cooled slices well and freeze for up to 2 months. Thaw at room temp or microwave to warm before serving.
Can I use almond or oat milk instead of regular milk?
Yes. A non-dairy milk can be substituted if needed. Choose unsweetened varieties for best results.
Why is my cake dense or tough?
Overmixing is usually the culprit. Stir just until everything is incorporated, especially after adding the flour mixture.
Final Thoughts
This Amish Mayonnaise Applesauce Snack Cake is the definition of no-fuss comfort food. It’s the kind of simple pleasure that makes you slow down, pour a cup of tea, and savor each bite. With just the right amount of sweetness, warming spices, and a moist, tender crumb, it’s versatile enough for breakfast yet satisfying enough for dessert.
Keep this recipe in your back pocket—it’s reliable, adaptable, and undeniably delicious. Whether you’re baking for family, guests, or just yourself, this cake promises comfort in every slice.