Apple Pie Cake

5 from 2 ratings

Soft, moist, easy apple pie cake recipe from scratch for Thanksgiving, made with simple ingredients. Packed with cinnamon, apple pie filling and frosting.

Prep Time10

Cook Time40

Decorating time15

Total Time1 5

Course: Cakes, Dessert

Cuisine: American

Servings: Slices

Calories: 727kcal

Author: Abeer Rizvi

Ingredients

3 cups All-purpose flour
1½ cups Butter Unsalted, Room temperature
2¼ cups Sugar Granulated
1½ cups Milk Whole
4 Egg whites
2 teaspoon Vanilla extract
2.5 teaspoon Apple pie spice
2½ teaspoon Baking powder
½ teaspoon Baking soda
2 cups Homemade apple pie filling
2 cups Classic American buttercream frosting

Instructions

In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the egg whites,
vanilla extract and mix (I usually beat for 1 minute).
In a separate bowl, whisk together the flour, baking powder, baking soda and ground cinnamon.
Beat the dry mixture into the wet mixture, alternating with milk, until just combined. The batter will be thick but DO NOT OVER-MIX!
Pour the batter into three round greased/floured cake pans (Dimension: 8x2).
Bake at 350 degrees F for about 40 minutes on until an inserted toothpick comes out clean. The tops will be brown.
Allow the cakes to cool completely.
Trim the brown top and edges of one cake and place it on a cake stand.
Use a spatula to frost the top of this cake with buttercream and gently, spread some apple pie filling on top of the frosting.
Trim the brown top and edges of another cake and place it on top of the apple pie filling.
Use a spatula to frost the top of this cake with buttercream and gently, spread some apple pie filling on top of the frosting.
Decorate the top of the cake with a few cinnamon sticks.
Toss some white chocolate shreds around the cake and on top of the cake. Enjoy.

Notes

Read my tips above.
This cake recipe will yield 3 round (8x2) cakes but I just used 2 of them to make this apple pie cake and froze the third one for later. You can make a taller layer cake with all 3 cakes, if you like.
It's best to freeze the cakes overnight before assembling because this makes it easier to trim the top and edges with barely any crumbs.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition