Ginger Apple Layer Cake

Ginger Apple Layer Cake

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Desserts

This fall wonder starts with three layers of classic applesauce cake pepped up with plenty of dried + candied ginger. The layers are sandwiched together with fluffy ginger buttercream, and garnished with more apples. This cake has every fall flavor you crave in one beautiful show stopper!Makes one 3 layer 8 inch cake.

Special thanks to Erin McDowell for this delicious recipe. Check out her blog and Instagram for more recipe inspiration.

Ingredients

Cakes

  • 1 ½ cups (3 sticks, 340 g) unsalted butter, at room temperature
  • 1 1/2 cups (298 g) granulated sugar
  • ½ cup (106 g) brown sugar
  • 2 large (99 g) eggs
  • 1 teaspoon (5 g) vanilla extract
  • 4 ¼ cups (512 g) all purpose flour
  • 1 ½ teaspoons (9 g) baking soda
  • 1 teaspoon (4 g) baking powder
  • ¾ teaspoon (3 g) fine sea salt
  • 1 ½ teaspoons (4 g) ground ginger
  • 1 ½ teaspoons (4 g) ground cinnamon
  • 2 cups (450 g) unsweetened applesauce
  • ½ cup (85 g) minced candied ginger
  • 3/4 cup (90 g) minced dried apples

Filling + Finishing

  • 2 large apples, sliced very thinly
  • a few pinches ground cinnamon
  • 1 ½ cups (3 sticks, 340 g) unsalted butter, at room temperature
  • 1 ½ pounds (680 g) powdered sugar
  • 2 tablespoons (15 g) freshly grated peeled ginger
  • ¾ teaspoon (2 g) ground ginger
  • 1 teaspoon (5 g) vanilla extract
  • ½ cup (115 g) sour cream

  1. Make the cake: preheat the oven to 350°F. Grease three 8 inch cake pans. Line the bases with parchment paper, and grease the parchment paper.
  2. Measure the butter, sugar, and brown sugar into a large bowl. Using the Braun MultiMix Hand Mixer with the multi-whisk beater attachments, cream the butter and sugars until light and fluffy, 4-5 minutes.
  3. Add the eggs one at a time and mix until each is well combined, 2-3 minutes each. Add the vanilla and mix to combine, 30 seconds – 1 minute more.
  4. In a medium bowl, whisk the flour, baking soda, baking powder, salt, ginger, and cinnamon to combine. Add half of the flour mixture to the bowl and mix well to combine. Add half of the applesauce and mix well to combine. Repeat, adding the remaining half of the dry ingredients and the remaining applesauce and mixing to combine. Gently fold in the ginger and dried apples.
  5. Divide the cake batter evenly between the three prepared pans. Bake the cakes until a tester inserted into the center comes out clean, 45-50 minutes. Let the cakes cool for 15 minutes inside the pan, then gently invert onto a cooling rack to unmold. Let cool completely.
  6. Before you can assemble the cake, you’ll want to cut off the domed tops of the cakes. Place each cooled cake layer on a platter or cake turntable. Use a serrated knife to evenly score the cake all the way around the surface, then continue to cut through while turning the cake to remove the domed top portion.
  7. Reduce the oven temperature to 225°F. Make the apple garnish: line two baking sheets with parchment paper or silicone baking mats. Arrange the apple slices evenly across the prepared baking sheets – sprinkle each with a little bit of cinnamon.
  8. Bake the apples for 1 hour 15 minutes, then gently flip each piece of fruit and continue to bake for 1 hour more. Let cool completely to room temperature.
  9. Make the frosting: in a large bowl, place the butter and half of the powdered sugar. Using the Braun MultiMix Hand Mixer with multi-whisk beater attachments, cream the butter and powdered sugar until light and fluffy, 1-2 minutes. Add the remaining powdered sugar and continue to mix to combine.
  10. Add the fresh ginger, ground ginger, and vanilla extract and mix to combine. Beat in the sour cream to combine.
  11. To assemble the cake, place one layer on a cake stand or platter. Scoop 1/3 of the frosting on top of the cake, and spread into an even layer. Top with another cake layer, and press down gently. Repeat this process until you’ve stacked all of the cake and frosting (this is a naked cake, so the sides are left unfrosted).
  12. Garnish with dried apple chips just before serving.

Post a comment

Star Ratings