Apple Pie Layer Cake

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I made this cake for my mom’s birthday. She loves apple dessert, especially my apple crumble pie. This naked layer cake was inspired by mom’s dessert and seemed festive enough for a birthday celebration.


If you’re not into the extra steps, the apple cake alone is delightful and great as a snacking cake.


Happy Birthday Mom!

Apple Pie Layer Cake

Apple Cake

  • 2 egg
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 6 Tbsp apple juice, milk or buttermilk
  • 1 1/2 tsp vanilla
  • 1 1/2 cup flour
  • ½ tsp grated lemon zest (optional)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar or regular sugar
  • 1 tsp cinnamon
  • 4-5 apples, peeled, cored and sliced into 1/2 inch pieces (I used a variety of)

Preheat the oven to 350F. Grease and line an 9 x 13-inch pan with parchment and set aside. Don’t skip this step as the brown sugar and apples gets sticky!

In a bowl, mix the egg, sugar and vegetable oil. Add the juice and vanilla and stir through. Sift in the flour, baking powder and salt and stir in the zest until just combine and pour into the prepared pan.

In a separate bowl, toss the brown sugar, cinnamon with the apples. Lay the apple over the batter and bake for 50 minutes.

The cake is delicious as is or serve a la mode!


  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/3 cup + 3 Tbsp flour
  • Pinch of cinnamon
  • Pinch baking powder

Rub the butter into the sugar, flour, cinnamon and baking powder.

Bake on a rimmed baking sheet for 15 minutes at 350°F until golden. Cool and place into an airtight container until ready to use.

Milk Bar Frosting

  • 115 g butter, at room temperature
  • 50 g vegetable shortening
  • 2 ounces cream cheese
  • 1 Tbsp glucose
  • 1 Tbsp corn syrup
  • 1 Tbsp clear vanilla extract
  • 1 1/4 cup icing sugar
  • 1/4 tsp salt
  • Pinch of baking powder
  • Pinch of cinnamon

Combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is fluffy. Scrape down the sides of the bowl.

Add the glucose, corn syrup, and vanilla. Crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white. scrape down the sides of the bowl.

Add the icing sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter. crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a stark white smooth frosting. The icing stores for up to a week in the fridge.


  • 1/3 cup prepared caramel sauce

Using a 6-inch round cake ring or cutter, cut three 6-inch circles. One will be made out of the scraps and you can use that for the bottom-most cake layer. You may need the help of a paring knife to slice through the top of the apples. Set aside.

Place your cake ring on your serving platter or a 6-inch cake base. Place the first cake layer onto the bottom of the cake ring. Top with 1/3 of the frosting following by 1/3 of the crumb mixture and drizzle with 1/3 of caramel sauce.

Repeat two more times.


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