Apple Stack Cake

Why You’ll Love This Recipe

• Its flavors deepen and improve over time — the longer it rests, the better.
• The contrast between slightly crisp cake layers and moist apple filling is delightful.
• It’s steeped in tradition and makes a beautiful statement dessert.
• You can customize the apple filling (apple butter, dried apples, applesauce) depending on what you have available.
• It’s made without heavy frosting, which lets the apple flavor shine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake Layers

• Fat (lard, shortening, or butter)
• Granulated sugar
• Molasses or sorghum (for depth and color)
• Eggs
• Milk or buttermilk
• All-purpose (or whole wheat) flour
• Baking soda
• Baking powder
• Salt
• Spices (ginger, cinnamon, nutmeg, etc., optional)

Apple Filling / Filling Between Layers

• Dried apples (rehydrated) or apple butter or applesauce
• Apple cider or water (if rehydrating dried apples)
• Sugar (granulated or brown)
• Spices (cinnamon, ginger, cloves)
• Optional: a bit of butter to enrich

Directions

1. Make the apple filling (if using dried apples)
   • Rehydrate dried apples by simmering them in cider or water until soft and broken down.
   • Add sugar and spices and cook until thick, jam-like in consistency.
   • Optionally, blend or mash partially to smoother texture.
2. Prepare the cake batter
   • Cream together fat (lard, shortening, or softened butter) and sugar until light.
   • Add molasses (or sorghum) and mix.
   • Beat in the eggs one at a time.
   • In a separate bowl, whisk flour, baking soda, baking powder, salt, and any dry spices.
   • Alternate adding the dry ingredients and milk (or buttermilk) to the wet mixture, mixing just to combine. The batter will be thick.
3. Bake the layers
   • Preheat the oven (often around 175–190 °C / 350–375 °F).
   • Divide the batter into portions for each layer (depending on how many layers you want, often 6–8).
   • Roll or pat each portion thinly into a round disk (like a cookie / biscuit style).
   • Bake each layer on a greased pan or in cake pans until lightly browned and firm. Because the layers are thin, baking time per layer is relatively short (often 10–15 minutes)
   • Cool the layers fully on wire racks.
4. Assemble the stack cake
   • Place one cake layer on your serving plate or cake stand.
   • Spread a generous layer of the apple filling over it (while still warm or slightly warm).
   • Continue stacking: layer, filling, layer, filling, until all layers are used. Traditionally, you do not spread filling on the topmost layer.
   • Cover the assembled cake.
5. Rest the cake (“ripen”)
   • Allow the cake to rest for at least 24 hours, though many prefer 48–72 hours. During this time, the apple filling will soften and moisten the cake layers.
   • Keep it wrapped or covered so moisture doesn’t escape.
6. Serve
   • After resting, slice with a sharp knife and serve at room temperature.
   • You can dust the top with powdered sugar just before serving if desired.

Servings and timing

• Yields: about 8 to 12 slices (depending on cake size and number of layers)
• Prep time (filling + batter + layering): ~ 30 minutes
• Bake time (for all layers combined): ~ 1 hour (depending on number of layers)
• Resting / ripening time: 24–72 hours (ideally at least a day)
• Total time: ~ 1.5 hours active, plus resting time

Variations

• Use store-bought apple butter instead of making your own filling.
• Swap dried apples for applesauce or partially cooked fresh apples (reduce moisture).
• Add spices like cinnamon, cloves, nutmeg, or allspice to the filling and/or batter.
• Use whole wheat flour or a blend with white flour for deeper flavor.
• Make fewer or more layers, or use smaller or larger diameter pans.
• Some versions include a thin coat of frosting or icing, though tradition is to leave it unfrosted.
• For a sweeter version, mix a bit of caramel or maple syrup into the apple filling.

Storage/Reheating

• Storage: Keep the cake covered (wrapped or in a cake box) at room temperature if cool, or in the refrigerator if your environment is warm.
• The flavors usually improve over the first few days.
• Reheating: You generally don’t reheat the cake whole. But individual slices can be warmed briefly in a low oven to refresh slightly (e.g. 150 °C / 300 °F for 5–10 minutes).
• Be gentle to avoid drying it out.

FAQs

What type of apple filling is best?

Traditional stack cake uses dried apples rehydrated and cooked down into a thick filling. But apple butter or thick applesauce can also be used, as long as it’s not too watery.

Can I assemble and serve it right away?

No — the cake needs time to rest so the apple filling penetrates the cake layers. Without resting, the layers will remain dry and separate.

How thin should the cake layers be?

They should be relatively thin—more like a biscuit or cookie than a thick cake layer—to allow better absorption of the apple filling.

Why no frosting?

Traditional versions do not use frosting. The apple filling acts as the “glue,” and the cake is allowed to mellow over time without external icing.

Can I add nuts or extra flavorings?

Yes — some versions include chopped nuts in the apple filling, or add spices like cloves or allspice. Use sparingly so as not to overpower.

Will the cake be soggy?

If the filling is too wet or the cake layers too thick, moisture may not absorb correctly. Using a fairly thick filling and layering properly helps prevent sogginess.

How long does it last?

Because of the moisture in the filling, the cake is best within a few days, but many say the flavor peaks after 1–2 days of rest.

Do I need to bake layers one by one?

Yes—each layer is baked separately (or in batches) because they’re thin and need individual baking. Overlapping in pans may lead to uneven baking.

Can I use fresh apples instead of dried?

You can, but you need to cook them down until they lose excess moisture and thicken, or else they’ll make the cake soggy.

How do I slice it neatly?

Use a sharp serrated knife, warm the blade in hot water, then wipe dry. Cut carefully, because the cake is dense after resting.

Conclusion

Apple Stack Cake is a beautiful, time-honored dessert that rewards patience. With crisp-cake layers and deeply spiced apple filling, its flavors mature as it rests. If you like, I can send you a full, precise recipe with measurements (metric or U.S.) based on a version you prefer. Would you like me to provide that?

Apple Stack Cake

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A classic Appalachian Apple Stack Cake made from thin, biscuit-like cake layers stacked with rich, spiced apple filling. After resting for a day or more, the layers soften as the apple filling seeps in, creating a moist, aromatic dessert that celebrates old-fashioned mountain traditions.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes (plus 24–72 hours resting time)
• Yield: 8–12 slices
• Category: Dessert
• Method: Baked
• Cuisine: Appalachian / American
• Diet: Vegetarian

Ingredients

For the Cake Layers

• 1/2 cup lard, shortening, or butter
• 1 cup granulated sugar
• 1/2 cup molasses or sorghum syrup
• 2 large eggs
• 1/2 cup milk or buttermilk
• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg

For the Apple Filling

• 3 cups dried apples (or 4–5 cups fresh, peeled and chopped)
• 2 cups apple cider or water
• 1/2 cup brown sugar (adjust to taste)
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 tbsp butter (optional, for richness)

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Instructions

1. Prepare the apple filling: In a large pot, simmer dried apples in cider or water until soft and thick, about 30–40 minutes. Stir in brown sugar, cinnamon, cloves, ginger, and butter. Mash or blend to desired consistency and cool.
2. Make the cake batter: Cream lard (or butter) with sugar until light and fluffy. Mix in molasses and eggs one at a time. In another bowl, whisk flour, baking soda, baking powder, salt, and spices. Gradually add dry ingredients alternately with milk or buttermilk until a stiff dough forms.
3. Shape and bake layers: Preheat oven to 350°F (175°C). Divide dough into 6–8 portions. Roll each portion into a thin 8-inch round. Bake each layer on a greased baking sheet for 10–15 minutes until lightly browned. Cool completely on racks.
4. Assemble the cake: Place one layer on a serving plate and spread warm apple filling evenly over it. Continue stacking layers with filling in between. Traditionally, do not spread filling on the top layer.
5. Rest the cake: Cover the assembled cake tightly with plastic wrap or a clean cloth. Let it rest 24–72 hours at room temperature to allow the flavors to meld and the layers to soften.
6. Serve: Slice with a sharp knife once the cake has ripened. Dust with powdered sugar before serving if desired.

Notes

• The cake improves with time—24 to 48 hours resting is ideal.
• Use apple butter for convenience instead of making fresh filling.
• Layers should be thin for proper texture and moisture absorption.
• Do not refrigerate during the ripening period unless it’s very warm.
• A dusting of powdered sugar or drizzle of caramel can add extra appeal when serving.

Nutrition

• Serving Size: 1 slice (1/10 cake)
• Calories: 410
• Sugar: 36g
• Sodium: 230mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 68g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 55mg