This Apple Butter Layer cake is so delicious. It’s a maple cake with maple cream cheese frosting. In between the layers is a layer of apple butter. For my slow cooker apple butter you can use this link. This cake truly tastes like fall and you will want to make it every year.
Apple Butter Layer Cake
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 2 sticks butter softened
- 4 teaspoons maple or table syrup
- ½ cups milk + 2 tablespoons
- Approx. ¾ cups to 1 1/2 cups Apple Butter
Maple Cream Cheese Frosting:
- 2 cups unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 7 cups powdered sugar sifted
- 1 teaspoon maple extract
- 1/3 cup pure maple syrup
- Pinch of salt
Preheat oven to 350 degrees and grease cake pans with pam baking spray, set aside.
Sift together flour, baking powder and salt. Set aside.
Using an electric mixer, beat together eggs and sugar on medium speed. Add softened butter and continue mixing until creamy.
Add maple syrup and milk and mix. Slowly add the dry ingredients (in thirdand continue mixing until well-combined.
Divide the mixture between 8-inch layer cake tins and bake for approximately 25 minutes at 350 degrees F.
In an electric mixer fitted with the paddle attachment, stir the butter and cream cheese until light and fluffy, about two minutes.
Gradually add in the powdered sugar with the mixer on low speed.
Add vanilla, maple extract, and maple syrup and beat until light and fluffy, about 4-5 minutes.
Decorating the cake:
Using the cake leveler, remove the domes from the cakes to level them out then use the cake leveler to slice cake in half. You will end up with 4 thin layers.
Place one cake round onto the cake board
Using an offset icing spatula, spread about 1/2 cup to 3/4 cup of the maple frosting over the cake layer. Make sure to get eye level with the cake to make sure the frosting is level.
Pipe a rim of the maple frosting around the edge of the cake.
Evenly spread about 1/4 cup to 1/2 cup of the apple butter inside the frosting barrier. Be careful not to overfill the apple butter.
Repeat these last few steps with the second cake layer and filling.
Repeat these last few steps with the third cake layer and filling.
Place the final cake layer and apply a thin layer of frosting around the entire cake. Freeze the cake for 10 to 15 minutes.
Once the cake has chilled for 10 to 15 minutes, continue to frost the cake with the remaining frosting.
Pipe dollops of frosting onto the top of the cake and continue to decorate as you wish.
If you liked this cake then you’ll love these others: