Back to John’s Three-Layer Apple Cake All Reviews for John’s Three-Layer Apple Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 2 hrs 20 mins Servings: 12 ed103954b_0908_applecake.jpg
Ingredients For the buttercream 4 large egg whites 1 cup packed light-brown sugar 1/4 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into pieces For the cake 1/2 cup (1 stick) unsalted butter, melted, plus more for pans 2 cups all-purpose flour (spooned and leveled), plus more for pans 2 teaspoons baking soda 1/2 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 3/4 teaspoon salt 2 cups packed light-brown sugar 2 large eggs 4 Granny Smith apples, peeled, two coarsely grated and two diced
Cook’s Notes You can also bake the cake in a 13-by-9-inch pan; the baking time will be about the same. Also, if the buttercream separates, continue beating – it will come together.
Gallery Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 2 hrs 20 mins Servings: 12 ed103954b_0908_applecake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 2 hrs 20 mins Servings: 12
Recipe Summary
prep: 45 mins total: 2 hrs 20 mins
Servings: 12
prep: 45 mins
total: 2 hrs 20 mins
prep:
45 mins
total:
2 hrs 20 mins
Servings: 12
12
ed103954b_0908_applecake.jpg
ed103954b_0908_applecake.jpg
Ingredients
Ingredients
4 large egg whites 1 cup packed light-brown sugar 1/4 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into pieces
1/2 cup (1 stick) unsalted butter, melted, plus more for pans 2 cups all-purpose flour (spooned and leveled), plus more for pans 2 teaspoons baking soda 1/2 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 3/4 teaspoon salt 2 cups packed light-brown sugar 2 large eggs 4 Granny Smith apples, peeled, two coarsely grated and two diced
Directions
Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.
Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake. Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.
Cook’s Notes You can also bake the cake in a 13-by-9-inch pan; the baking time will be about the same. Also, if the buttercream separates, continue beating – it will come together.
Cook’s Notes
You can also bake the cake in a 13-by-9-inch pan; the baking time will be about the same. Also, if the buttercream separates, continue beating – it will come together.
Reviews (11)
Add Rating & Review 208 Ratings 5 star values: 52 4 star values: 88 3 star values: 40 2 star values: 21 1 star values: 7
Load More Reviews
Reviews (11)
Add Rating & Review 208 Ratings 5 star values: 52 4 star values: 88 3 star values: 40 2 star values: 21 1 star values: 7
Add Rating & Review
208 Ratings 5 star values: 52 4 star values: 88 3 star values: 40 2 star values: 21 1 star values: 7
208 Ratings 5 star values: 52 4 star values: 88 3 star values: 40 2 star values: 21 1 star values: 7
208 Ratings 5 star values: 52 4 star values: 88 3 star values: 40 2 star values: 21 1 star values: 7
5 star values: 52 4 star values: 88 3 star values: 40 2 star values: 21 1 star values: 7
Martha Stewart Member Rating: 4 stars 09/22/2018 I made the recipe exactly as the recipe reads. Overall, it’s fantastic! It is not a light & airy cake, but rather a dense, moist cake that is FULL of apples... exactly what I was after! I did not care for this buttercream, however, and if/when I make the cake again I will try a cream cheese frosting. This buttercream uses too much butter and though I opted to leave the sides of my cake naked, it was still too much for my taste. Martha Stewart Member Rating: 5 stars 01/28/2018 First of all, the flavor of this cake is beyond heavenly. I made the recipe, but after taking the cakes out of the pan, I knew it wouldn't be high enough so I made the recipe again and used 5 layers, which really made an impressive-looking cake. I did, however, use a cream cheese frosting. Everyone went crazy over this cake. Yes, it's a fair amount of work, but really worth it. Once it was all frosted, it was quite heavy. Martha Stewart Member Rating: 5 stars 03/06/2017 Absolutely love this recipe! Martha Stewart Member Rating: Unrated 12/21/2015 Made this in a double batch for a 6-inch tall stack cake. I creamed the sugar, butter and eggs until at least doubled in volume - at least 5 minutes. Used 4 6x3 pans. The cakes sunk in the middle but when I evened them out (after the cake was VERY cold) the four layers stacked nicely. I used a no-bake cheesecake filling and the salted caramel buttercream and it was a flavor explosion! The apples made the cake more challenging to cut but was completely worth it. Martha Stewart Member Rating: Unrated 10/24/2012 SO....I just made this cake and its the stickiest cake I have ever made. Let the cake cool for a long time before applying frosting--if you don't you end up with a melting mess. I'm having to salvage mine. :-( The presentation won't be the best but it tastes amazing. The frosting recipe has too much butter for my taste, so I added some more brown sugar, cinnamon and a little lemon juice. It worked wonders! I'll definitely make this one again. Martha Stewart Member Rating: 5 stars 08/11/2012 This was so delish! I had to make two batches, I have no idea how one batch can fill three pans. Even with the doubled recipe, I only had two layers (although they were thick). I also used a cream cheese maple frosting, using imitation maple extract. I didn't even melt the butter and didn't dice the apples fine enough, but this cake was still delicious with great presentation. I topped it off with a homemade caramel sauce! Martha Stewart Member Rating: 5 stars 08/08/2012 This cake definetly looks nice! For some reason, I had to make the batter twice because the first one did not even come close to filling three cake pans, let alone two. I think I did not dice the apples finely enough...I also used the maple cream cheese frosting using maple extract but I kept finding it didn't have a distinct enough maple flavour.. maybe it would've worked better with maple syrup. Overall though, pretty good! Martha Stewart Member Rating: Unrated 04/02/2012 GREAT!! So easy and moist and full of flavor! We loved it! To make this easier, I halved the recipe and put it all in one 8 inch round cake pan. I cut the sugar by 1/3 cup and used all grated apples. It was very easy to whip up and smelled great. Instead of trying the icing recipe provided here (sounds like a TON of butter!) I made my own cream cheese frosting: 2 oz. cream cheese, 2 T. butter, 1 cup 10x, 1 t. vanilla. Really, really good sprinkled with some cinnamon sugar. Will be making again! Martha Stewart Member Rating: Unrated 11/25/2011 I have made this recipe 3 times since Sept '11...it rocks every single time. I changed it a bit by adding dulce de leche between layers along with the cream cheese frosting instead of the frosting suggested. ABSOTIVELY YUMMY!!!! Martha Stewart Member Rating: Unrated 09/23/2011 Oh goodness! I made this recently for my friend's birthday and I thought it would be good, but it exceeded my expectations by far! It was like pure heaven! Martha Stewart Member Rating: Unrated 09/19/2011 This is the cake that everyone wants me to make for them. I have tried it with different types of icings and even make little bundt style cake and wrap them in cellophane for gift giving. The cake is "wonderful"!Martha Stewart Member
Rating: 4 stars 09/22/2018
I made the recipe exactly as the recipe reads. Overall, it’s fantastic! It is not a light & airy cake, but rather a dense, moist cake that is FULL of apples… exactly what I was after! I did not care for this buttercream, however, and if/when I make the cake again I will try a cream cheese frosting. This buttercream uses too much butter and though I opted to leave the sides of my cake naked, it was still too much for my taste.
Rating: 4 stars
Rating: 5 stars 01/28/2018
First of all, the flavor of this cake is beyond heavenly. I made the recipe, but after taking the cakes out of the pan, I knew it wouldn’t be high enough so I made the recipe again and used 5 layers, which really made an impressive-looking cake. I did, however, use a cream cheese frosting. Everyone went crazy over this cake. Yes, it’s a fair amount of work, but really worth it. Once it was all frosted, it was quite heavy.
Rating: 5 stars
Rating: 5 stars 03/06/2017
Absolutely love this recipe!
Rating: Unrated 12/21/2015
Made this in a double batch for a 6-inch tall stack cake. I creamed the sugar, butter and eggs until at least doubled in volume - at least 5 minutes. Used 4 6x3 pans. The cakes sunk in the middle but when I evened them out (after the cake was VERY cold) the four layers stacked nicely. I used a no-bake cheesecake filling and the salted caramel buttercream and it was a flavor explosion! The apples made the cake more challenging to cut but was completely worth it.
Rating: Unrated
Rating: Unrated 10/24/2012
SO….I just made this cake and its the stickiest cake I have ever made. Let the cake cool for a long time before applying frosting–if you don’t you end up with a melting mess. I’m having to salvage mine. :-( The presentation won’t be the best but it tastes amazing. The frosting recipe has too much butter for my taste, so I added some more brown sugar, cinnamon and a little lemon juice. It worked wonders! I’ll definitely make this one again.
Rating: 5 stars 08/11/2012
This was so delish! I had to make two batches, I have no idea how one batch can fill three pans. Even with the doubled recipe, I only had two layers (although they were thick). I also used a cream cheese maple frosting, using imitation maple extract. I didn’t even melt the butter and didn’t dice the apples fine enough, but this cake was still delicious with great presentation. I topped it off with a homemade caramel sauce!
Rating: 5 stars 08/08/2012
This cake definetly looks nice! For some reason, I had to make the batter twice because the first one did not even come close to filling three cake pans, let alone two. I think I did not dice the apples finely enough…I also used the maple cream cheese frosting using maple extract but I kept finding it didn’t have a distinct enough maple flavour.. maybe it would’ve worked better with maple syrup. Overall though, pretty good!
Rating: Unrated 04/02/2012
GREAT!! So easy and moist and full of flavor! We loved it! To make this easier, I halved the recipe and put it all in one 8 inch round cake pan. I cut the sugar by 1/3 cup and used all grated apples. It was very easy to whip up and smelled great. Instead of trying the icing recipe provided here (sounds like a TON of butter!) I made my own cream cheese frosting: 2 oz. cream cheese, 2 T. butter, 1 cup 10x, 1 t. vanilla. Really, really good sprinkled with some cinnamon sugar. Will be making again!
Rating: Unrated 11/25/2011
I have made this recipe 3 times since Sept ‘11…it rocks every single time. I changed it a bit by adding dulce de leche between layers along with the cream cheese frosting instead of the frosting suggested. ABSOTIVELY YUMMY!!!!
Rating: Unrated 09/23/2011
Oh goodness! I made this recently for my friend’s birthday and I thought it would be good, but it exceeded my expectations by far! It was like pure heaven!
Rating: Unrated 09/19/2011
This is the cake that everyone wants me to make for them. I have tried it with different types of icings and even make little bundt style cake and wrap them in cellophane for gift giving. The cake is “wonderful”!
All Reviews for John’s Three-Layer Apple Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for John’s Three-Layer Apple Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
