Best Johns Three Layer Apple Cake Recipes

JOHN'S THREE LAYER APPLE CAKE

John's Three Layer Apple Cake image

Make and share this John's Three Layer Apple Cake recipe from Food.com.

Provided by scarley

Categories Dessert

Time 3h5m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup unsalted butter, melted, plus more for pans
2 cups all-purpose flour, plus more for pans (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 cups packed light-brown sugar
2 large eggs
4 granny smith apples, peeled, two coarsely grated and two diced
4 large egg whites
1 cup packed light-brown sugar
1/4 teaspoon salt
1 1/2 cups unsalted butter, room temperature, cut into pieces

Steps:

Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.
Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake.
Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.
Helpful Hint:.
You can also bake the cake in a 13-by-9-inch pan; the baking time will be about the same. Also, if the buttercream separates, continue beating -- it will come together.

BROWN SUGAR BUTTERCREAM

Brown Sugar Buttercream image

Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat 3 minutes more.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Time 25m

Yield Makes about 4 cups

Number Of Ingredients 4

Ingredients

4 large egg whites
1 cup packed light-brown sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons

Steps:

In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.

APPLE LAYER CAKE WITH CREAM-CHEESE FROSTING

Apple Layer Cake with Cream-Cheese Frosting image

Three layers of delicately spiced apple cake are filled and frosted with tangy cream-cheese frosting here, yielding a towering dessert worthy of any celebration.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 15

Ingredients

1 stick (1/2 cup) unsalted butter, melted, plus more for pans
2 cups unbleached all-purpose flour, plus more for pans
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon kosher salt
2 cups packed light-brown sugar
2 large eggs
4 Granny Smith apples, peeled, two coarsely grated and two sliced
3 sticks (1 1/2 cups) unsalted butter, room temperature
1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
5 cups confectioners' sugar, sifted
2 pinches kosher salt
Apple chips, for garnish (optional)

Steps:

Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans; line with parchment. Butter and flour parchment, tapping out any excess.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks; remove parchment. Invert cakes again; let cool completely on racks.
Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add confectioners' sugar and salt; beat 5 minutes.
Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it; top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired; use a serrated knife to slice cake.