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Apple Pie Layer Cake

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This Apple Pie Layer Cake combines moist brown sugar cake layers with a spiced apple pie filling, rich caramel frosting, and an optional apple caramel drip for a decadent dessert that tastes like fall in every bite.

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

1 & ½ cups (340g) unsalted butter, softened (for caramel frosting)

¾ cup (150g) packed brown sugar, light or dark (for caramel frosting)

1 teaspoon salt

6 cups (780g) powdered sugar, sifted

¼ cup (60mL) caramel sauce

2 teaspoons pure vanilla extract (for caramel frosting)

1 cup (130g) powdered sugar, sifted (for apple caramel drip)

3 to 4 tablespoons reserved liquid from cooked apples

Instructions

  1. Preheat oven to 350°F (175°C). Butter and line three 8-inch cake pans with parchment, dust with flour, and set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. In a large bowl, cream butter, oil, and both sugars until light and well combined. Mixture will be grainy but without clumps.
  4. Add eggs one at a time, mixing well after each. Whisk in vanilla with the last egg.
  5. Alternate adding dry mixture with sour cream and milk: ⅓ dry, all sour cream, ⅓ dry, all milk, then remaining dry. Mix gently without overmixing.
  6. Divide batter evenly into prepared pans and bake 25–30 minutes, until a skewer inserted in the center comes out clean.
  7. Cool cakes in pans 5 minutes, then transfer to wire racks. Remove parchment and let cool completely before layering.
  8. For the apple filling: In a large pan, melt butter over medium heat. Add apples, brown sugar, cinnamon, and lemon juice. Cook until apples are soft and mixture thickens. Reserve some liquid for drip.
  9. For caramel frosting: Beat butter until creamy. Add brown sugar and salt, mixing until smooth. Gradually add powdered sugar, then caramel sauce and vanilla. Beat until fluffy.
  10. To assemble: Layer cake with caramel frosting and apple filling between each layer. Frost outside with remaining caramel frosting.
  11. Optional apple caramel drip: Mix powdered sugar with reserved apple liquid until pourable consistency. Drizzle over cake edges.

Notes

Granny Smith apples are recommended for tartness, but you can use other baking apples.

Ensure cakes are completely cooled before frosting to prevent melting.

Store leftover cake in an airtight container at room temperature for 1 day or refrigerate up to 4 days.

For a stronger caramel flavor, use homemade caramel sauce in the frosting.

Nutrition

Find it online: https://chocolatecoveredamy.com/apple-pie-layer-cake/