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.

Apple Pie Layer Cake – Easy & Delicious Recipe

Name: Apple Pie Layer Cake
Prep time: 50 min
Cook time: PT-487729H13M11S
Total time: 1 h 30 min
Cuisine: American
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)

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

Scale

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)

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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