Apple Butter Stack Cake is a traditional Southern dessert built from thin, tender spiced cake layers held together with tangy-sweet apple butter filling. Its rustic construction and deep spice profile make it a standout for those seeking authentic, old-fashioned flavor.
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Preheat oven to 350°F (175°C).
In a large bowl, combine the granulated sugar, eggs, milk, and vegetable oil.
Mix the wet ingredients together until well combined, then stir in the molasses.
In a separate bowl, whisk together the all-purpose flour, ground ginger, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a smooth batter.
Prepare three round cake pans by spraying them with cooking spray and lightly dusting with flour.
Pour about 1 cup of batter into each prepared pan, spreading it into a thin, even layer.
Bake for 12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool slightly in the pans before turning them out onto a cooling rack to cool completely.
Repeat the baking process with the remaining batter to create all the layers (approximately 8-10 total).
To assemble the cake, place one cooled cake layer on a serving plate.
Spread a few tablespoons of apple butter evenly over the first layer.
Place another cake layer on top and repeat the process, alternating between cake layers and apple butter, until all layers are stacked.
Spread a final, generous layer of apple butter over the top of the cake and down the sides, using a spatula to smooth it out.
Slice and serve.
Store the assembled cake wrapped at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat slices briefly in a low oven if desired.
multiple 8 or 9-inch cake pans (or one pan and multiple bakes) · wire cooling racks · offset spatula
Stack cakes use thin cake layers (often baked individually or stacked before baking) with filling between each layer, creating a taller, denser cake. Traditional stack cakes are baked one layer at a time, resulting in unique texture and better filling absorption.
Yes. Stack cakes improve when made 1–2 days ahead, as the layers absorb moisture from the apple butter filling and flavors meld. Wrap well and store at room temperature or refrigerate.
Use applesauce mixed with brown sugar and spices, or pumpkin butter for a different twist. Adjust sweetness and spicing to taste.
Keep layers thin and allow them to cool completely before stacking. Handle gently and apply filling with an offset spatula or butter knife to avoid pressure that cracks the cake.
Yes. Wrap unfilled layers individually in plastic wrap and foil; freeze up to 3 months. Thaw at room temperature before filling and stacking.
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