Apple Pie Layer Cake
Apple Pie Layer Cake combines the comforting flavors of traditional apple pie with the elegance of layered cake, making it perfect for family gatherings or cozy treats.
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream, at room temperature
- 1/2 cup milk, at room temperature
For the apple filling
- 6 tablespoons unsalted butter
- 5 cups peeled, cored, and diced Granny Smith apples
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly squeezed lemon juice
For the frosting
- 1 1/2 cups unsalted butter
- 3/4 cup packed brown sugar
- 1 teaspoon salt
- 6 cups powdered sugar, sifted
- 1/4 cup caramel sauce
- 2 teaspoons pure vanilla extract
For the optional drip
- 1 cup powdered sugar
- 3 to 4 tablespoons reserved liquid from cooked apples
Instructions
Preparation
- Preheat oven to 350°F (175°C). Butter and line three 8-inch cake pans with parchment paper, then dust with flour.
- Whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Cream butter, vegetable oil, and both sugars until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Alternate adding dry ingredients with sour cream and milk, starting and ending with dry mix. Mix until just combined.
- Divide batter into prepared pans and bake for 25–30 minutes or until a skewer comes out clean.
- Cool completely in pans on wire racks.
Apple Filling
- In a skillet, cook butter, diced apples, brown sugar, cinnamon, and lemon juice until apples soften.
- Strain, reserving apples and liquid separately.
Frosting
- In a bowl, cream together butter and brown sugar until fluffy.
- Add salt and powdered sugar, mix until well combined.
- Beat in caramel sauce and vanilla extract until smooth.
Assembly
- Place one cake layer on a stand, spread frosting on top, pipe a border, and add half the apple filling.
- Repeat with the second layer, then top with the final cake layer and frost the outside.
Optional Drip
- Whisk powdered sugar with reserved apple liquid until drizzle consistency is achieved.
- Drip over edges of the cake and decorate as desired.
Notes
Use room temperature ingredients for an evenly baked cake. Don't skip the lemon juice as it enhances the apple flavor. To prevent a soggy bottom, ensure your apples are well-drained after cooking. Allow the cake layers to cool completely before frosting.