The Easiest Old Fashioned Apple Stack Cake Recipe
This delicious and simple recipe for an old fashioned apple stack cake will transport you to your grandmother’s kitchen.
Made with layers of spiced apples and soft cake, it’s the perfect dessert for any occasion.
Introduction To Apple Stack Cake
This is a celebration of patience, community, and apples. We love a dessert that tells a story, and this one does exactly that. Thin, tender cake layers, a thick filling that tastes like concentrated fall in a jar, and a magical rest time that turns a sturdy stack into a sliceable, melt-together dessert.
History Of Apple Stack Cake
The apple stack cake, sometimes called Appalachian stack cake or Kentucky apple stack cake, started as a shared-effort wedding cake. Guests would arrive with a layer or two, the host would add apple butter or an filling between each layer, and the stack would grow into a rustic tower.
Money was tight, apples were plentiful, and this clever approach made a special cake possible for big moments like weddings and church suppers.
The long rest time was not a bug, it was the feature. Layers softened against the fruit, the spices settled in, and the cake sliced clean. Today, you can still make it the classic way with dried apples or apple butter, or you can use applesauce for a quick applesauce stack cake. Whichever route you choose, the soul of the recipe remains.
Ingredients Needed
Here is the exact ingredient list we use for a reliable, easy apple stack cake. It hits that old fashioned stack cake vibe with a short, sturdy dough that bakes into cookie-like layers, then turns tender after the rest.
Filling
- 4 to 5 cups (454 g) packed dried apple nuggets or roughly chopped dried apples
- 1 cup (213 g) packed light or dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon mace
- 4 to 5 cups (907 g to 1134 g) water
- 1/4 cup (85 g) boiled cider
Cake
- 4 1/2 cups (540 g) all-purpose flour
- 1/2 cup (99 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1/2 cup (170 g) sorghum syrup
- 1/2 cup plus 2 tablespoons (142 g) buttermilk
- 1/3 cup (60 g) vegetable shortening
- 1 large egg
Topping
- Confectioners’ sugar, for dusting
Step By Step Instructions For Making The Cake Layers
You will make a soft dough, not a pourable batter. Think cookie dough that presses into cake pans. It bakes fast, stays flat, and is easily stackable.
- Prep the oven and pans: Heat the oven to 350°F. Grease and flour five 9-inch cake pans. If you do not have five pans, work in batches.
- Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, baking soda, baking powder, and salt. This distributes the soda and powder evenly so the layers bake uniformly.
- Add the wet ingredients: Add sorghum, 1/2 cup buttermilk, shortening, and egg. Beat with an electric mixer on low speed until smooth and cookie-dough thick. If the dough seems dry, mix in the remaining 2 tablespoons buttermilk. The dough should feel pliable and hold together without crumbling.
- Portion: Divide the dough into five equal pieces, about 7 to 7 1/2 ounces each. Wrap each piece so it does not dry out while you work.
- Pan the dough: With lightly floured hands, press one piece evenly into each prepared pan to about 3/8 inch thick. Prick all over with a fork. Docking helps steam escape and keeps the layers flat.
- Bake: Bake layers until firm to the touch, about 15 minutes. They will not rise much. Pull them when the edges set and the tops lose their raw sheen.
These layers will feel a little sturdy out of the oven. That is correct. Time and apples do the rest.
How To Prepare The Apple Filling
The filling is the heartbeat of a stack cake. It should be thick, deeply spiced, and close to apple butter in texture.
- Combine: Add dried apples, brown sugar, cinnamon, ginger, and mace to a large saucepan. Pour in enough water to just cover the apples.
- Cook: Bring to a boil over high heat. Reduce to low and simmer, stirring often, until the apples are tender and the mixture is very thick, about 1 hour. If the filling dries out, add a splash of water. If it is soupy, keep simmering over medium heat until most liquid cooks off.
- Mash: Remove from heat. Mash with a potato masher into a chunky sauce. Stir in boiled cider. The texture should resemble apple butter. The flavor will be concentrated, with cinnamon, ginger, and mace adding warmth.
- Cool slightly: You want it spreadable but not loose. Warm is fine. Hot will steam the layers and make things slippery.
Assembling The Cake
This is where the magic happens. Work while the cake layers are still warm so the filling settles in.
- First layer: Turn the first warm layer onto a large cake plate.
- Spread: Add about a heaping cup of apple filling. Spread to the edges.
- Repeat: Stack with the remaining warm layers, spreading one-quarter of the filling between each, and leave the top layer plain.
- Wrap and rest: Cover the whole cake tightly with several layers of plastic wrap, then a few tea towels on top, or place it in an airtight cake carrier. Let it rest at room temperature for at least 5 days. This long rest softens the dough layers and marries the apple and spice all the way through the stack.
- Finish: Dust the top of the cake with confectioners’ sugar, slice, and serve.
Yes, five days is correct. A double stack cake this is not. This is the patient kind, and it pays off with clean slices and a tender bite.
Tips For Perfection
- Use the right apples: Dried apples bring concentrated apple character without watering down the filling.
- Thickness matters: Press each layer to about 3/8 inch. Thicker layers will not soften as nicely.
- Dock the dough: Prick each layer with a fork. You get flat, stack-friendly rounds.
- Low speed mixing: Keep the electric mixer on low. You want a uniform dough without tough gluten development.
- Spice balance: Cinnamon and ginger carry most of the load. Mace adds a subtle bakery note. If mace is not in your pantry, a small pinch of nutmeg works.
- Rest time: The long rest is not optional. It is the secret that turns a sturdy cookie-like layer into a sliceable cake.
- Storage plan: Wrap it well. You want moisture to stay inside the stack, not in the air.
Variations And Substitutions
This recipe is flexible. You can fine-tune it for what you have and how you like to bake, while keeping the core of the stack cake experience.
- If you want to make one with fresh apples: Swap out the dried for 3 pounds of peeled, cored, and finely chopped apples. Cook with the sugar and spices over medium heat, covered, until soft, then uncover and simmer until thick. Stir in the boiled cider at the end.
- Applesauce stack cake: Use a thick, unsweetened applesauce in place of the cooked dried apples. Simmer the applesauce with the brown sugar and spices until it reduces to a spreadable, jammy consistency.
- Apple butter shortcut: Use good quality apple butter, then simmer with cinnamon, ginger, and mace to tighten the texture. Boiled cider will sharpen the apple character.
- Sorghum swap: If this is hard to find, use mild molasses plus a drizzle of honey. The result will be a touch deeper, but still true to a stack cake recipe.
- Shortening options: You can use an equal amount of softened unsalted butter. The dough will be slightly more fragrant and a touch more tender.
- Spice tweaks: Prefer nutmeg or allspice, add a pinch. Keep cinnamon and ginger as the backbone, then adjust a teaspoon here or there to taste.
- Pan size: Nine-inch rounds are traditional. If you only have 8-inch cake pans, divide the dough into six smaller layers and reduce bake time slightly. Stacked cake stability will be excellent, and you will get generous height.
Serving And Storing Suggestions
- When to cut: After at least 5 days at room temperature. The longer rest makes cleaner cuts and a soft fork bite.
- How to serve: Dust the top layer with confectioners’ sugar. Add a spoon of whipped cream on the side if you like, or a thin slice of sharp cheddar for a classic pairing.
- Portions: Thin wedges are perfect. The cake is rich and deeply spiced, so a little goes a long way.
- Storing: Keep the cake wrapped at cool room temperature for up to a week after the rest, or refrigerate well wrapped for up to 2 more weeks. The texture stays lovely and sliceable.
- Freezing: You can freeze individual slices, wrapped tightly, for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving.
Other Apple Dessert Recipes To Try
If this recipe made your day, here are a few more apple-friendly ideas to keep the baking streak going.
- Apple butter hand pies: Use your favorite pie dough, fill with apple butter, crimp, and bake. Simple and portable.
- Buttermilk apple snack cake: Soft, tender, and quick. Buttermilk keeps it moist, with cinnamon sugar on top.
- Skillet cinnamon apples: A fast side or dessert. Brown sugar, cinnamon, a pinch of salt, and a quick toss in a hot pan.
- Applesauce spice loaf: Straightforward and comforting. Great with coffee.
- Classic apple crisp: Oats, brown sugar, cinnamon, and a pile of apples. Bake until bubbly and golden.
- 4 to 5 cups 454g packed dried apple nuggets or roughly chopped dried apples
- 1 cup 213g packed light or dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon mace
- 4 to 5 cups 907g to 1134g water
- 1/4 cup 85g boiled cider
- 4 1/2 cups 540g All-Purpose Flour
- 1/2 cup 99g granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1/2 cup 170g sorghum syrup
- 1/2 cup plus 2 tablespoons 142g buttermilk
- 1/3 cup 60g vegetable shortening
- 1 large egg
- Confectioners’ sugar
- Add the dried apples, brown sugar, cinnamon, ginger, and mace to a large saucepan. Pour in enough water to just cover the fruit. Bring to a boil over high heat. Reduce to low and simmer, stirring often, until the apples are tender and the mixture is very thick, about 1 hour. If it dries out, add a splash of water. If it is soupy, keep simmering until most liquid cooks off. Remove from heat. Mash with a potato masher into a chunky sauce. Stir in the boiled cider. The texture should be similar to apple butter.
- Heat the oven to 350°F. Grease and flour five 9″ cake pans. If you have fewer pans, bake in batches.
- In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder, and salt. Add the sorghum, 1/2 cup buttermilk, shortening, and egg. Beat with an electric mixer on low until smooth and cookie-dough thick. If the dough seems too dry and stiff, mix in the remaining 2 tablespoons buttermilk.
- Divide the dough into five equal pieces, about 7 to 7 1/2 ounces each. Wrap each piece so it does not dry out. With lightly floured hands, press one piece evenly into each prepared pan to about 3/8″ thick. Prick all over with a fork.
- Bake layers until firm to the touch, about 15 minutes. They will not rise much. Remove from the oven and assemble while the layers are still warm.
- Turn the first warm layer onto a large cake plate. Spread with one-quarter of the apple filling, about a heaping cup. Repeat with the remaining warm layers, leaving the top layer plain.
- Cover the cake tightly with several layers of plastic wrap and then tea towels, or store in an airtight cake carrier. Let it rest at room temperature for at least 5 days. Dust the top with confectioners’ sugar, slice, and serve.
