Apple-Butter Layer Cake

Apple-Butter Layer Cake

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  • Prep Time


  • Total Time


  • Servings



  • CAKE

  • 1

    stick unsalted butter, melted, plus more for pan

  • cups cake flour (not self-rising), sifted

  • 2

    teaspoons baking powder

  • 1

    teaspoon coarse salt

  • cups granulated sugar

  • 7

    large egg yolks, room temperature

  • ¾

    cup whole milk, room temperature

  • 8

    large egg whites

  • ½

    teaspoon cream of tartar


  • cups Applesauce

  • cups packed light-brown sugar

  • 1

    teaspoon ground cinnamon

  • ¼

    teaspoon ground allspice


  • 3

    cups Apple Butter

  • cups heavy cream

  • 2

    tablespoons confectioners' sugar

  • Ground cinnamon, for dusting


STEP 1 Apple Butter: Preheat oven to 325 degrees. Stir together apple butter ingredients in a 9-by-13-inch baking dish. Bake, stirring every 30 minutes, until dark golden brown and reduced to 4 cups, about 1 hour, 50 minutes. Let cool completely before using. Apple butter can be stored in refrigerator up to 2 weeks, or in freezer up to 3 months. STEP 2 Cake: Preheat oven to 325 degrees. Butter a 9-by-3-inch springform pan and line with parchment. Butter parchment. Whisk together flour, baking powder, salt, and 3/4 cup granulated sugar in a bowl. Whisk together butter, egg yolks, and milk in another bowl. Whisk flour mixture into yolk mixture until smooth. STEP 3 Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and continue to beat until soft peaks form, about 3 minutes. Gradually add remaining 3/4 cup granulated sugar and beat until stiff, glossy peaks form, about 3 minutes. Whisk one-third of white mixture into yolk mixture. Gently but thoroughly fold in remaining white mixture. STEP 4 Spread batter in prepared pan. Bake until top of cake springs back when lightly touched, 50 to 55 minutes. Slide a paring knife around edge of cake to loosen; release cake from pan. Let cake cool 15 minutes on pan base on a wire rack. Invert cake onto wire rack; remove pan base and parchment. Turn cake top-side up onto rack and let cool completely. STEP 5 Assembly: With a serrated knife, split cake horizontally into 4 layers. Transfer bottom layer to a cake plate or platter. Spread with 1 cup apple butter. Add second layer; spread with 1 cup apple butter. Repeat with third layer and remaining 1 cup apple butter. Top with fourth cake layer, domed-side up. Filled cake can be stored in refrigerator up to overnight. STEP 6 Beat cream and confectioners' sugar with a mixer on medium-high speed until soft peaks form, about 2 minutes. Dollop on top of cake. Sprinkle with cinnamon.


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