Apple Pie Layer Cake

Why You’ll Love This Recipe

I like this recipe because it captures all the flavors of an apple pie while giving the height and beauty of a layer cake. The cake layers are soft and spongy, the apple filling adds a juicy burst of fruit, and the frosting ties it all together with buttery caramel richness. It’s perfect for special occasions like fall gatherings, Thanksgiving, or whenever I want to impress with something unique.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake layers:
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

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)

Directions

I preheat my oven to 350°F and prepare three 8-inch cake pans by greasing, lining with parchment, and dusting with flour.
In a bowl, I whisk flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, I cream butter, oil, brown sugar, and granulated sugar until light. I whisk in eggs one at a time, then vanilla.
I fold in the dry ingredients alternately with sour cream and milk until just combined.
I divide the batter into the cake pans and bake for 25–30 minutes, until a skewer comes out clean. I cool the cakes for 5 minutes in the pans, then on a rack until completely cool.

For the apple filling, I melt butter in a skillet, add apples, brown sugar, cinnamon, and lemon juice, and cook until softened but not mushy (3–5 minutes). I strain the apples and reserve both the fruit and the liquid separately.

For the frosting, I beat butter and brown sugar until fluffy. I add salt and powdered sugar, mixing until dissolved. I whip in caramel sauce and vanilla until smooth and creamy.

To assemble, I place one cake layer on a serving plate, spread frosting, and pipe a border around the edge. I spoon half the apple filling inside the border. I repeat with the second cake layer, frosting, and apples. I place the last cake layer on top and frost the cake fully with caramel buttercream.

For the optional drip, I whisk powdered sugar with some of the reserved apple liquid until pourable, then drizzle it over the chilled cake.

Servings and Timing

This recipe makes about 12 servings.
Prep Time: 50 minutes
Cook Time: 35 minutes
Assembly and Decorating: 1 hour
Total Time: About 2 hours 25 minutes

Variations

Sometimes I use Honeycrisp apples for a sweeter filling instead of Granny Smith. For added crunch, I sprinkle chopped toasted pecans between the layers. If I want more spice, I add nutmeg or cardamom to the filling. I’ve also swapped the caramel frosting for a cream cheese frosting for a tangy twist.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for 30 minutes so the frosting softens. To freeze, I wrap unfrosted cake layers individually and store for up to 2 months, thawing before assembling. I don’t recommend freezing the fully frosted cake with the drip since the texture can change.

FAQs

Can I make this cake ahead of time?

Yes, I bake the cake layers a day in advance, wrap them well, and frost the next day.

What apples are best for the filling?

I prefer Granny Smith for tartness, but Honeycrisp, Fuji, or Braeburn work too.

Can I skip the drip?

Yes, the cake is delicious and beautiful even without the apple caramel drip.

Can I use store-bought caramel frosting?

Yes, but homemade buttercream gives the best flavor and texture.

How do I keep the apple filling from leaking out?

I pipe a frosting border around each layer before adding the filling.

Can I use a 9-inch pan instead of 8-inch?

Yes, but the layers will be thinner and baking time may be slightly shorter.

Can I make cupcakes instead?

Yes, I bake the batter in cupcake tins for 18–20 minutes and top each with frosting and a spoonful of apple filling.

How do I prevent overbaking the apples?

I cook them just until softened, so they keep their shape.

Can I thin the frosting if it’s too stiff?

Yes, I add a little extra caramel sauce or milk until it spreads smoothly.

Can I add caramel sauce between the layers?

Yes, drizzling caramel over the apple filling adds extra richness.

Conclusion

I love making this Apple Pie Layer Cake because it feels like a true celebration of fall flavors. With spiced cake layers, apple pie filling, and caramel buttercream, it’s sweet, spiced, and decadent all in one. This cake always impresses, and I enjoy how each slice delivers a little taste of apple pie and cake together.