Apple stack cake is a celebration-worthy dessert made from eight dense cake layers separated by spiced stewed apple filling that softens and melds together when refrigerated for 1-2 days. The layered structure and fruit filling make it a show-stopping dish that improves with time.
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Place the apples and water in a 6-quart stockpot and bring it to a boil. Reduce the heat and simmer, uncovered, for 40 to 45 minutes or until the apples are softened, stirring occasionally. Mash them into a chunky sauce. Stir in the brown sugar and pie spice; simmer, uncovered, for 10 to 15 minutes longer or until the liquid is absorbed and the sauce is thickened. Cool it completely.
Preheat the oven to 400°F. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. In another bowl, whisk the flour, baking powder and baking soda and add them to the creamed mixture alternately with the buttermilk, beating well after each addition.
Divide the dough into eight portions; shape each into a disk. Cut out eight 9-inch circles of parchment. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer them to baking sheets. Bake them until golden brown, 10 to 12 minutes. Remove them from the pans to wire racks to cool completely.
Place one layer on a serving plate; spread with two-thirds of a cup of filling. Repeat the layers. Top with the remaining cake layer and wrap tightly in plastic wrap. Refrigerate the cake for one to two days or until the layers soften. If desired, sprinkle the cake with confectioner's sugar.
Wrap the finished cake in plastic wrap and refrigerate for up to 3 days; do not freeze, as freezing hardens the filling and damages the delicate layer texture.
6-quart stockpot · rolling pin · parchment paper · baking sheets · wire racks
Refrigeration allows the cake layers to absorb moisture from the apple filling and soften, creating a unified texture where the layers and filling integrate rather than separate.
Yes, the apple filling must cool completely before assembly and can be made several days in advance. Store it in an airtight container in the refrigerator.
Roll dough between parchment circles for easier handling, bake until golden brown (10-12 minutes), and cool completely on wire racks before stacking to ensure they're sturdy enough to hold filling.
Mix 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of allspice or cloves to approximate the warm spice blend.
Yes, substitute with regular milk mixed with a little lemon juice or vinegar (use 1/2 cup milk plus 1 tablespoon acid, let sit 5 minutes before using).
