Appalachian Apple Stack Cake

• Total Time

  1 hr 45 minutes (plus 45 minute chill time)

A celebratory cake if ever there was one, this cozy, comforting cake is ubiquitous at weddings and holidays in Virginia. When she makes it for herself, pastry chef Lisa Donovan uses homemade apple butter and stacks the cake 12 layers high. This version, made with store-bought apple butter and half the layers, is easier and just as rewarding. If you can’t find sorghum syrup, cane syrup makes a fine substitute, just steer clear of honey or maple syrup as their viscosity varies too much. 

Ingredients

8–12 servings

Preparation

1. Cake

   Step 1

   Place racks in upper and lower thirds of oven; preheat to 350°. Grease three 9″-diameter cake pans with unsalted butter; line bottoms with parchment paper rounds. Whisk 4 cups (500 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1 Tbsp. baking powder, 1 Tbsp. ground cinnamon, 1 Tbsp. ground ginger, and 1 tsp. ground allspice in large bowl to combine. Whisk 3 large eggs, 1 cup chilled buttermilk, 1 cup (300 g) sorghum syrup or pure cane syrup, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 2 tsp. vanilla bean paste or vanilla extract, and remaining 1¼ cups (2½ sticks) unsalted butter, melted, slightly cooled, in a medium bowl just to combine. Add to dry ingredients, stirring with a rubber spatula until combined and smooth (batter will be thick). Divide among prepared pans (about 2¼ cups or 560 g per pan). Smooth surfaces with a small offset spatula.

   Step 2

   Bake cakes, rotating pans top to bottom and front to back halfway through, until surfaces are pale golden, matte, and firm to the touch, 20–25 minutes. Transfer pans to wire racks set inside rimmed baking sheets and let cakes cool 15 minutes in pans. Run offset spatula around edges to loosen cakes, then invert out onto racks. Peel away parchment; discard. Chill cakes until cold, at least 45 minutes and up to 4 hours (this will make them easier to slice).

   Do ahead: Cakes can be baked 1 day ahead. Wrap tightly in plastic and keep chilled.

2. Filling and assembly

   Step 3

   Stir 4½ cups store-bought apple butter (from about three 17-oz. jars), 1 tsp. ground cinnamon, ¼ tsp. freshly grated nutmeg, ⅛ tsp. ground cloves, and ⅛ tsp. ground ginger in a small bowl to combine. Using a long serrated knife, remove any bumps or domed areas from cakes to create a flat and even surface on each. Slice each cake in half horizontally to make 6 layers (they will be very thin; you can stack them to help keep them intact while handling).

   Step 4

   Place a cake layer, cut side up, on a platter or cake stand. Spread ⅔ cup apple butter mixture over. Repeat process with 4 more cake layers and remaining apple butter mixture. Place final cake layer, cut side down, on top. Spread top and sides of cake with remaining apple butter mixture (it will be a thin coat). Cover cake with a cloche or large bowl or wrap loosely with plastic and chill 8–12 hours.

   Step 5

   Just before serving, using an electric mixer on medium-high, beat 1 cup chilled heavy cream, ½ cup chilled buttermilk, ¼ tsp. Diamond Crystal or Morton kosher salt, and 3 Tbsp. powdered sugar in small bowl until soft peaks form, about 5 minutes. Dust top of cake with powdered sugar. Thinly slice and serve topped with whipped cream mixture.