Apple Pie Layer Cake is the ultimate dessert that combines the comforting flavors of classic apple pie with the indulgence of cake. With spongy brown sugar cake layers, a fresh apple pie filling, fluffy caramel frosting, and a decadent apple caramel drip, this dessert is the definition of sugar, spice, and everything nice. Whether you’re hosting a family gathering or simply craving something sweet, this cake is bound to impress with its flavor-packed layers and visually stunning presentation.
Table of Contents
Why You’ll Love Apple Pie Layer Cake
Apple Pie Layer Cake brings together the beloved flavors of a warm apple pie and a fluffy, moist cake. Each bite is a delightful combination of sweet apples, rich caramel, and the perfect spongy cake base. This recipe is great for those who love the classic apple pie but want to try something new and visually impressive. Not only does it taste incredible, but it also makes for an eye-catching centerpiece at any gathering. The easy-to-make apple pie filling adds a burst of freshness, while the caramel frosting perfectly balances the sweetness of the apples. It’s truly a treat for all your senses.
Ingredients
Here’s what you’ll need to make your Apple Pie Layer Cake:
• All-purpose flour: Forms the base for the cake layers, providing structure and texture.
• Baking soda & baking powder: Help the cake rise, making it light and fluffy.
• Ground cinnamon: Adds that signature warm, spiced flavor that complements the apples.
• Salt: Balances out the sweetness and enhances the flavors of the other ingredients.
• Unsalted butter & vegetable oil: Provide moisture and richness to the cake.
• Brown sugar & granulated sugar: Sweeten the cake while giving it a slight molasses flavor from the brown sugar.
• Eggs: Bind the ingredients together and add to the cake’s fluffiness.
• Vanilla extract: A classic flavor enhancer that adds depth to the cake’s sweetness.
• Sour cream & buttermilk: Keep the cake moist, giving it a tender crumb.
Apple Pie Filling
• Granny Smith apples: A tart apple that holds its shape well during baking.
• Unsalted butter: Adds richness and helps soften the apples.
• Brown sugar: Sweetens the apples and enhances their caramelization.
• Ground cinnamon: Pairs perfectly with the apples for that familiar pie flavor.
• Lemon juice: Brightens up the filling and prevents it from becoming too sweet.
Caramel Frosting
• Unsalted butter: Forms the base of the frosting, giving it a smooth and creamy texture.
• Brown sugar: Adds a rich, caramelized sweetness.
• Powdered sugar: Helps thicken the frosting and sweetens it further.
• Caramel sauce: Enhances the caramel flavor in the frosting, giving it that unmistakable richness.
• Vanilla extract: Adds warmth to the frosting and complements the caramel.
Apple Caramel Drip (Optional)
• Powdered sugar: Provides structure to the drip and sweetness.
• Reserved apple liquid: Adds flavor and helps create the perfect drizzle.
Alternative Ingredient Suggestions
If you’re looking for substitutions to fit dietary preferences or to experiment with flavors, here are a few ideas:
• Gluten-free flour: Substitute all-purpose flour with a gluten-free blend for a gluten-free Apple Pie Layer Cake.
• Dairy-free butter and milk: For a dairy-free version, use dairy-free butter and milk alternatives like almond or oat milk.
• Honeycrisp or Braeburn apples: If Granny Smith apples aren’t available, Honeycrisp or Braeburn work wonderfully due to their balance of sweetness and tartness.
Step-by-Step Instructions
Follow these steps to make your Apple Pie Layer Cake:
- Preheat the oven: Set the temperature to 350°F (175°C). Grease and line your cake pans with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
- Mix wet ingredients: Cream together the butter, vegetable oil, and both sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually mix in the dry ingredients, alternating with sour cream and buttermilk. Begin and end with the dry ingredients. Be careful not to overmix the batter to ensure a light cake texture.
- Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the apple filling: In a skillet, cook the diced apples with butter, brown sugar, cinnamon, and lemon juice over medium heat. Simmer for about 5 minutes until the apples soften but hold their shape. Strain the liquid and set aside to cool.
- Make the caramel frosting: Beat together the softened butter and brown sugar until fluffy. Gradually add powdered sugar, caramel sauce, and vanilla extract. Mix until smooth. Adjust the consistency with milk or additional caramel sauce if needed.
- Assemble the cake: Start with one layer of cake. Spread a thin layer of frosting and pipe a border around the edge. Add half of the apple filling, spreading it to the frosting edge. Repeat with the second cake layer and remaining apple filling. Place the final cake layer on top and frost the entire cake.
- Optional apple caramel drip: Whisk together powdered sugar and the reserved apple cooking liquid until smooth. Drizzle the mixture over the sides of the cake. You can also top the cake with a decorative apple slice.
- Chill and serve: Allow the cake to chill for 30-60 minutes to set before serving. This helps achieve cleaner slices.
Tips & Tricks
• Don’t overmix the batter: Overmixing will result in a dense cake. Mix just until combined.
• Choose the right apples: For the best results, use firm apples like Granny Smith that will hold up during cooking.
• Strain the apple filling: Straining the cooked apples not only prevents sogginess but also makes a delicious apple caramel drip.
• Use caramel sauce, not syrup: Caramel sauce has the right consistency for frosting and adds richness to the flavor.
Pairing Ideas and Variations
Apple Pie Layer Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For an extra touch, top it with some toasted nuts like pecans for a bit of crunch. If you prefer a less sweet version, you can reduce the amount of caramel sauce in the frosting.
This cake also keeps well in the fridge for up to 5 days, though it’s best served at room temperature for optimal flavor and texture. Make it ahead of time and chill it before serving to ensure cleaner slices.
A Seasonal Favorite
Perfect for fall, Apple Pie Layer Cake celebrates the best of autumn flavors with its warm spices, caramel sweetness, and apple goodness. Whether you’re celebrating Thanksgiving, an autumn birthday, or just enjoying a cozy treat, this cake is a must-try that everyone will love.
Conclusion
Apple Pie Layer Cake is the perfect dessert for any occasion, combining the comforting flavors of apple pie with the indulgence of a spongy, layered cake. From the rich caramel frosting to the cinnamon-spiced apple filling, every bite offers a delightful mix of textures and flavors. Whether you’re serving it at a family gathering or treating yourself to a cozy dessert, this cake is sure to be a hit. Its unique combination of flavors, visually appealing presentation, and easy-to-follow steps make it an unforgettable treat for all dessert lovers.
Frequently Asked Questions (FAQ)
1. Can I use a different type of apple for the filling?
Yes! While Granny Smith apples are ideal for their tartness and texture, you can use other varieties like Honeycrisp, Fuji, or Braeburn. Just make sure the apples you choose hold their shape well when cooked.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers and prepare the apple filling up to two days in advance. Store the cake layers tightly wrapped in plastic, and keep the filling in the fridge. Frost and assemble the cake when you’re ready to serve.
3. How do I prevent the cake layers from becoming soggy?
To avoid sogginess, make sure to strain the apple filling well and reserve the liquid for the optional apple caramel drip. Also, pipe a border of frosting around the edge of each layer to help hold the filling in place without seeping into the cake.
4. Can I make a smaller version of this Apple Pie Layer Cake?
Yes! You can easily adjust the recipe for a smaller cake. Simply reduce the ingredient amounts by half or bake in smaller pans (e.g., 6-inch cake pans). Keep an eye on the baking time, as smaller cakes may cook a bit quicker.
More Relevant Recipes
- Raspberry Cinnamon Rolls with Lemon Glaze: These soft and fluffy cinnamon rolls with a hint of raspberry and a tangy lemon glaze are the perfect pairing to the Apple Pie Layer Cake. The fruity flavors and sweet glaze add a deliciously refreshing twist to your dessert spread.
- Peach Upside Down Mini Cakes: For a similar fruit-forward dessert, these mini cakes with caramelized peaches offer a delightful, slightly tart flavor, reminiscent of the apples in the Apple Pie Layer Cake, but with a different fruity twist that’s just as satisfying.
- Vanilla Bean Creme Brulee Cheesecake Cupcakes: Combining the creamy richness of cheesecake with a hint of vanilla bean and the signature brûlée crunch, these cupcakes offer a decadent dessert that pairs beautifully with the spiced flavors of the Apple Pie Layer Cake for a truly indulgent treat.
Apple Pie Layer Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Apple Pie Layer Cake combines the warm and comforting flavors of a classic apple pie with the spongy texture of cake. This dessert features moist brown sugar cake layers, a fresh apple pie filling, a fluffy caramel frosting, and an optional apple caramel drip. It’s the perfect treat for any occasion, especially during the fall season.
Ingredients
- 3 cups (360g) all-purpose flour, spoon and leveled
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 6 tablespoons (90g) unsalted butter, softened to room temperature
- ½ cup (120mL) vegetable oil
- 1 cup (200g) packed brown sugar, light or dark
- ½ cup (100g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240g) sour cream, at room temperature
- ½ cup (120mL) milk, at room temperature
- 6 tablespoons (90g) unsalted butter (for apple filling)
- 5 cups (590g) peeled, cored, and diced Granny Smith apples
- ½ cup (100g) packed brown sugar, light or dark (for apple filling)
- 2 teaspoons ground cinnamon (for apple filling)
- 1 teaspoon freshly squeezed lemon juice (for apple filling)
- 1 ½ cups (340g) unsalted butter, softened to room temperature (for caramel frosting)
- ¾ cup (150g) packed brown sugar, light or dark (for caramel frosting)
- 1 teaspoon salt (for caramel frosting)
- 6 cups (780g) powdered sugar, sifted (for caramel frosting)
- ¼ cup (60mL) caramel sauce (store bought is fine) (for caramel frosting)
- 2 teaspoons pure vanilla extract (for caramel frosting)
- 1 cup (130g) powdered sugar (for apple caramel drip)
- 3 to 4 tablespoons reserved liquid from cooked apples (for apple caramel drip)
Instructions
- Preheat your oven to 350°F. Grease 3 (8-inch) cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, cream together butter, oil, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract with the last egg.
- Alternate mixing in the dry ingredients and sour cream and milk. Start with ⅓ of the dry ingredients, then all of the sour cream. Add another ⅓ of the dry ingredients, followed by all the milk, and finish with the remaining dry ingredients. Be careful not to overmix.
- Divide the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.
- For the apple filling: In a large skillet, melt butter and cook diced apples, brown sugar, cinnamon, and lemon juice over medium heat for about 5 minutes. Simmer until apples soften but hold their shape. Strain the liquid and set aside to cool.
- For the caramel frosting: Cream together butter and brown sugar until fluffy. Add salt and powdered sugar, mixing until smooth. Stir in caramel sauce and vanilla extract, then beat until light and fluffy. If the frosting is too thick, add more caramel sauce or milk to thin it out.
- To assemble the cake: Place one cake layer on your serving plate. Spread a thin layer of frosting, and pipe a border around the edges. Spoon half of the apple filling onto the center, spreading it evenly.
- Repeat with the second cake layer and the remaining apple filling. Top with the final cake layer and frost the entire cake.
- Optional: For the apple caramel drip, whisk powdered sugar with the reserved apple cooking liquid until smooth. Drizzle over the cake and decorate with an apple slice on top.
- Chill the cake for 30-60 minutes before serving for cleaner slices.
Notes
- Don’t overmix the cake batter to avoid a dense cake.
- Use Granny Smith apples for the best texture and balance of tartness.
- Strain the apple filling well to prevent the cake from becoming soggy.
- Use caramel sauce, not syrup, for the frosting for a richer consistency.
- Chill the cake before serving for better slice presentation.
- Prep Time: 50 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 60g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg