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Apple Pie Layer Cake Recipe

Apple Pie Layer Cake Recipe
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★★★★★

5.1 from 10 reviews

This Apple Pie Layer Cake combines the classic flavors of spiced apple pie with moist, tender cake layers and a rich caramel buttercream frosting. Featuring cinnamon-spiced cake layers filled with simmered Granny Smith apples, and finished with a luscious caramel frosting and optional apple caramel drip, this cake is a show-stopping dessert perfect for any celebration or cozy gathering.

Ingredients

Scale

For the Cake Layers:

  • 3 cups (360g) all-purpose flour, spooned 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

For the Apple Filling:

  • 6 tablespoons (90g) unsalted butter
  • 5 cups (590g) peeled, cored, and diced Granny Smith apples
  • ½ cup (100g) packed brown sugar, light or dark
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly squeezed lemon juice

For the Caramel Frosting:

  • 1 & ½ cups (340g) unsalted butter, softened to room temperature
  • ¾ cup (150g) packed brown sugar, light or dark
  • 1 teaspoon salt
  • 6 cups (780g) powdered sugar, sifted
  • ¼ cup (60mL) caramel sauce (store bought is fine)
  • 2 teaspoons pure vanilla extract

For the Apple Caramel Drip (Optional):

  • 1 cup (130g) powdered sugar, sifted
  • 3 to 4 tablespoons reserved liquid from cooked apples (or more to reach desired consistency)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Butter 3 (8 inch) cake pans and line the bottoms with parchment paper rounds. Lightly dust the sides with flour and tap out the excess. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
  3. Cream Butter, Oil, and Sugars: In a large bowl, combine the softened butter, vegetable oil, brown sugar, and granulated sugar. Cream the mixture together using an electric mixer on medium speed for about 1 minute until combined and light in color. The mixture will be slightly grainy but free of large butter clumps.
  4. Add Eggs and Vanilla: Whisk in the eggs one at a time, ensuring each is fully combined before adding the next. Mix in the vanilla extract with the last egg.
  5. Incorporate Dry Ingredients, Sour Cream, and Milk: Alternately fold in the dry ingredients and wet dairy components: start with one-third of the dry mix folded into the batter, followed by all of the sour cream. Mix in another third of the dry ingredients, then all the milk, and finally the remaining dry ingredients. Be careful not to overmix to keep the cake tender.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake on the center rack in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Remove the pans from the oven and let the cakes cool for 5 minutes in the pans. Then, transfer the cakes onto a wire rack, peel off the parchment paper, and allow them to cool completely to room temperature before assembling.
  8. Make the Apple Pie Filling: In a large skillet, combine butter, diced Granny Smith apples, brown sugar, ground cinnamon, and lemon juice. Cook over medium heat, stirring frequently until butter and sugar melt. Bring to a simmer and cook for 3 to 5 minutes until apples soften but retain their shape. Avoid overcooking.
  9. Strain and Cool Filling: Strain the apple mixture into two separate bowls—one with solids (apples) and one with the liquid. Set aside and allow to cool completely to room temperature.
  10. Prepare the Caramel Frosting: Using an electric mixer with the paddle attachment, cream the unsalted butter and brown sugar together on medium speed for 2 to 3 minutes until fluffy. Add salt and powdered sugar, mixing on low speed until the sugar dissolves. Mix in caramel sauce and vanilla extract, then whip on medium speed for 2 minutes until smooth and fluffy. If frosting is too thick, thin it with additional caramel sauce or milk as needed.
  11. Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread a thin layer of frosting evenly on top, then pipe a frosting border around the edges to create a dam to hold the apple filling. Spoon half of the apple filling onto the center and spread it within the border. Repeat with the second cake layer, frosting, and remaining apple filling.
  12. Finish Layering: Top with the last cake layer and frost the entire outside of the cake with the remaining caramel buttercream frosting, smoothing it evenly.
  13. Optional Apple Caramel Drip: In a bowl, mix powdered sugar with 3 tablespoons of the reserved apple cooking liquid. Whisk until smooth. If too thick, add more liquid until you reach a pourable icing consistency. Drizzle over the sides of the cake. Garnish with a fresh apple if desired.
  14. Chill and Serve: The cake can be served immediately, but chilling in the fridge for 30-60 minutes will firm up the frosting for cleaner slices.

Notes

  • Choose apples that hold their shape but soften when cooked, such as Granny Smith (recommended), Braeburn, Fuji, Golden Delicious, or Honey Crisp.
  • Use caramel sauce, not caramel syrup, for the frosting to ensure the right consistency and flavor. Caramel syrup is thinner and sweeter, which is not ideal for buttercream.
  • Allow all dairy ingredients to come to room temperature before using to ensure smooth batter and frosting.
  • To make cutting easier, chill the cake after frosting for at least 30 minutes.
  • You can prepare the apple filling a day ahead and refrigerate it; just bring it to room temperature before assembling.

Nutrition

Keywords: apple pie layer cake, caramel buttercream, apple cake, cinnamon cake, fall dessert, apple caramel drip, homemade layer cake

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