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Apple Pie Layer Cake

Prep Time 2 hours
Cook Time 35 minutes
Total Time 3 hours 30 minutes
Servings: 2 6-inch cakes (torted into 4 thinner layers)
Course: Dessert
Cuisine: American

Ingredients
  

Brown Sugar Pie Crust
  • 191 g 1½ cups plus 1 Tbsp all-purpose flour
  • 13 g 1 Tbsp light brown sugar, packed
  • 1 tsp salt
  • 153 g ⅔ cup cold unsalted butter, cubed
  • 68 g 4½ tablespoons ice water
  • 1 tsp vanilla bean paste
  • 1 large egg + 1 Tbsp water for egg wash
Apple Pie Filling
  • 40 g 3 Tbsp unsalted butter
  • 90 g scant ½ cup packed light brown sugar
  • 1 ¼ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp fine salt
  • 15 g 1 ½ Tbsp cornstarch
  • 10 g 1 Tbsp all-purpose flour
  • 90 ml ⅓ cup + 1 Tbsp apple cider
  • 3 medium apples ≈ 400 g peeled & diced; mix Honeycrisp + Granny Smith
Cinnamon Cake Layers
  • 220 g 1 ¾ cups + 1 Tbsp all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp fine salt
  • 1 ¾ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp allspice
  • 150 g ⅔ cup unsalted butter, room temperature
  • 200 g 1 cup granulated sugar
  • 65 g ⅓ cup light brown sugar
  • 2 large eggs room temperature
  • 1 ½ tsp vanilla extract
  • 160 ml ⅔ cup buttermilk, room temperature
  • 100 g about ⅔ medium apple, finely diced (peeled; Honeycrisp + Granny Smith)
Cinnamon Buttercream
  • 450 g 2 cups unsalted butter, room temperature
  • 300 g 2 ⅔ cups powdered sugar, sifted
  • 2 tsp vanilla extract or vanilla bean paste
  • 1 Tbsp cinnamon
  • Pinch fine salt

Equipment

  • 2 6-inch round cake pans Light colored metal pans give the most even bake
  • 2 Mixing bowls Medium and large
  • Hand or stand mixer
  • Whisk
  • Rubber spatula
  • Small saucepan or skillet To cook the apple pie filling
  • Rolling Pin For rolling out pie dough
  • Parchment paper Keeps cake layers and pie crust shapes from sticking
  • Offset spatula For frosting cake
  • Piping bag + tip ( Optional, if you would like to pipe on the cake
  • Cooling rack
  • Cake turn table Optional
  • Digital kitchen scale For accurate measurements

Method
 

Make the Pie Crust — Preferably the Day Before
  1. If using store-bought crust, let it soften for 10–15 minutes before rolling later.
  2. In a mixing bowl, whisk together 191 g all-purpose flour (about 1½ cups plus 1 tablespoon), 13 g packed light brown sugar (1 tablespoon), and a scant 1 teaspoon kosher salt.
  3. Add 153 g cold cubed unsalted butter (about ⅔ cup). Using your hands, work the butter into the flour, leaving a combination of smaller pieces and larger, flat pieces and shards throughout. Do not work it into uniform fine crumbs.
  4. Stir 1 teaspoon vanilla bean paste into 68 g ice water (4½ tablespoons). Pour into the flour mixture and gently mix with your hands until shaggy.
  5. If the dough is too dry to hold together when pressed, add more ice water ½ teaspoon at a time, using no more than 77 g water total (about 5 tablespoons). Stop as soon as the dough holds together; it should not feel wet or sticky.
  6. Turn the dough onto the counter and gently press it together into a rectangle. Do not knead. Visible pieces and streaks of cold butter should remain throughout.
  7. Once in a rectangle, fold one-third toward the center, then fold the opposite third over the top, like folding a letter. Gently press just enough to hold everything together.
  8. Wrap tightly and refrigerate overnight for best results, or for at least 2 hours for same-day baking. The dough can remain refrigerated for up to 48 hours.
Make the Apple Pie Filling
  1. Melt 40 g (3 Tbsp) butter in a wide skillet over medium-low heat. Add 90 g (scant ½ cup) brown sugar, 1 ¼ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt. Stir until glossy and bubbling (about 2 minutes).
  2. In a small bowl, whisk 15 g (1 ½ Tbsp) cornstarch and 10 g (1 Tbsp) flour into 90 ml (⅓ cup + 1 Tbsp) apple cider until smooth, then pour into the pan. Stir until thickened (less than 1 minute).
  3. Add 3 medium diced apples (≈ 480–500 g) and cook 5 minutes, tossing gently until apples are tender on the edges but still slightly crisp inside.
  4. Spread onto a plate and cool completely before layering.
Make the Cinnamon Cake Layers
  1. Preheat oven to 350°F (177°C). Grease and line two 6-inch round pans with parchment.
  2. Whisk 220 g (1 ¾ cups + 1 Tbsp) flour, 1 ½ tsp baking powder, ¼ tsp baking soda, ¾ tsp salt, 1 ¾ tsp cinnamon, ⅛ tsp nutmeg, and ⅛ tsp allspice; set aside.
  3. In a mixer, cream 150 g (⅔ cup) butter, 200 g (1 cup) sugar, and 65 g (⅓ cup) brown sugar until light and fluffy (2–3 minutes).
  4. Add 2 eggs one at a time, then 1 ½ tsp vanilla.
  5. Alternate adding dry ingredients with 160 ml (⅔ cup) buttermilk, beginning and ending with dry.
  6. Fold in 100 g (about ⅔ medium apple) finely diced apple.
  7. Divide evenly between pans and bake 35-38 minutes until a toothpick comes out clean.
  8. Cool 10 minutes, then transfer to racks to cool completely.
Roll and Bake the Pie Crust Shapes
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. If the dough is too firm to roll without cracking, let it sit at room temperature for 15 minutes, keeping the butter cold.
  2. On a lightly floured surface, roll the dough to approximately ⅛ inch thick. Cut into small apple shapes or rustic pieces. Gently stack and reroll scraps as needed, avoiding kneading them together.
  3. Arrange on the prepared baking sheet and freezefor 10 minutes, until firm.
  4. Whisk together 1 large egg and 1 tablespoon water (15 mL). Lightly brush the tops, avoiding excess egg wash running down the cut edges.
  5. Bake for 10–15 minutes, or until golden brown and crisp. Larger shapes may need additional time. Cool completely before decorating the cake.
Make the Cinnamon Buttercream
  1. Beat 450 g (2 cups) butter until smooth and fluffy (2–3 minutes).
  2. Gradually add 300 g (2 ⅔ cups) powdered sugar, beating between additions.
  3. Mix in 2 tsp vanilla, 1 Tbsp cinnamon, and a pinch of salt.
  4. Beat on high 3–4 minutes until light and airy.
Assemble and Decorate
  1. Level and slice each cake layer in half for 4 thinner layers total.
  2. Place one layer on a board. Pipe a ring of buttercream around the edge and spoon in apple filling. Repeat for all layers, finishing with cake on top.
  3. Chill 30 minutes, then frost the entire cake with remaining buttercream.
  4. Decorate with pie-crust apples or shards.
Tips & Tricks
  1. Pie crust can be prepared and stored in the fridge up to 2 days in advance.
  2. Chill before stacking: Cool the cake and apple filling completely before assembling to prevent slipping.
  3. Even layers: Weigh your batter before baking for uniform thickness.
  4. Stronger flavor: Bake the cake a day ahead — the spices deepen overnight.
  5. Buttercream barrier: Pipe a sturdy dam to keep the apple filling contained.

Notes

Storage & Make-Ahead

At room temperature:
Keeps up to 3 days covered in a cake carrier or under a dome in a cool kitchen.
Refrigerated:
Up to 5 days — bring to room temp 1–2 hours before serving so the buttercream softens again.
Freezing:
Unfrosted cake layers can be wrapped well and frozen up to 2 months. Thaw overnight in the fridge before assembling.
Make-ahead timeline:
  • Day 1: Bake cake layers + make apple filling (store filling in fridge once cooled).
  • Day 2: Make buttercream, assemble, and decorate.
Avoid sogginess:
Always cool the apple filling completely before layering — any warmth will melt the buttercream and soften the cake.