Old-Fashioned Stack Cakes

Why You’ll Love This Recipe

• It has a rustic, homey charm and flavor rooted in tradition.
• Layers crisp at first, then soften beautifully as the apple filling melds flavors over time.
• It uses simple, pantry-friendly ingredients: dried apples or cooked apples, basic cake layers, molasses or sorghum.
• It improves with resting, so it’s great for making ahead.
• It’s a showpiece dessert with many layers—impressive, yet honest and warm.

Ingredients

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

Cake Layers

• Shortening or lard (some recipes use vegetable shortening)
• Sugar (granulated or brown sugar)
• Molasses or sorghum syrup
• Egg(s)
• Vanilla extract
• Flour (all-purpose or a mix; some recipes use self-rising flour)
• Baking soda
• Salt
• Spices (often cinnamon, ginger, nutmeg)
• Buttermilk (or a liquid component like milk)

Apple Filling / Between Layers

• Dried apples (rehydrated) or fresh apples
• Brown sugar
• Spices for filling (cinnamon, ginger, etc.)
• Water or apple cider or milk (to cook apples)
• Sometimes apple butter

Directions

1. Prepare the apple filling
   • If using dried apples: rehydrate them in water (or cider) by simmering until they’re soft. Then cook down with sugar and spices until the filling is thick and spreadable.
   • If using fresh apples: peel, core, chop, then cook with sugar, spices, and a bit of liquid until soft and slightly broken down.
2. Make the cake layers
   • Cream the shortening (or lard) with sugar and molasses (or sorghum) until light.
   • Beat in eggs and vanilla.
   • In another bowl, mix together flour, baking soda, salt, and spices.
   • Alternate adding the dry ingredients and buttermilk (or other liquid) to the wet mixture, so the dough comes together.
   • The consistency is more like a stiff dough than a pourable batter.
3. Roll, shape, and bake the layers
   • Divide dough into portions corresponding to how many layers you want (often 5 to 8).
   • Roll each portion out thinly (to nearly the size of your cake pan or cast iron skillet). Some roll to about 8-inch circles or similar shape.
   • Bake layers one by one (or in batches if you have multiple pans), at moderate temperature (around 175-190 °C / 350-375 °F), until they are lightly golden. They should be crisp-ish but not burned.
4. Assemble the cake
   • Place one layer on your serving plate. Spread a generous amount of the apple filling over it.
   • Add the next layer, spread more filling, and continue until all layers are used. Traditionally, no filling is put on the topmost layer.
5. Rest the cake
   • Once assembled, cover the stack (often with plastic wrap or a clean cloth) and let it sit for one to two days at room temperature. This resting period allows the apple filling to seep into the cake layers, softening them and marrying the flavors.
6. Serve
   • Slice like a cake once it has rested. Because of its layered structure, a sharp knife helps. It’s often served plain (no icing), sometimes dusted with sugar or served with whipped cream.

Servings and timing

• Servings: usually about 10-14 slices, depending on how many layers you make and how thick.
• Prep time: ~ 30 minutes (making filling and dough)
• Bake time: ~ 1 hour (all layers combined)
• Resting time: 24-48 hours (critical for flavor and texture)
• Total time: ~ 2 to 3 days (if you include resting and timing the cake to fully mellow)

Variations

• Use apple butter instead of cooked apples or dried-apple filling.
• Substitute or combine fresh apples or applesauce.
• Switch molasses for sorghum syrup (or vice versa) for different sweetness and flavor profiles.
• Add other spices (cloves, allspice, vanilla) for more warmth.
• Use fewer or more layers depending on pans available and how thin you want the layers.
• For a richer cake, some versions include more fat (butter or lard) or use richer milk / buttermilk.

Storage/Reheating

• Storage: Once rested, store the cake covered in a cool place (room temperature if not overly warm). It keeps well for several days; the flavor tends to improve over time.
• Refrigeration: If your environment is humid or warm, refrigerate; bring to room temperature before serving.
• Reheating: You generally don’t “reheat” Stack Cake; it’s served at room temperature. If desired, you can warm slices gently in a low oven, but this may alter texture.

FAQs

What makes a Stack Cake “old-fashioned”?

Because it’s rustic and traditional: thin, sturdy layers baked separately and stacked with fruit or apple filling, not frosted or iced, and importantly, allowed to rest so flavors meld. It’s a heritage dessert from rural Appalachian communities. (Appalachian Food)

Can I use fresh apples instead of dried apples?

Yes. Fresh apples cooked down (or applesauce) can work. Just make sure the filling isn’t too watery, and cook until it’s thick enough so the cake isn’t soggy. Many versions use fresh apples. (My Turn for Us)

How thin should the cake layers be?

They should be fairly thin—similar to a thick cookie or biscuit layer. If too thick, the layers won’t absorb the filling well over resting. (Appalachian Food)

Why does the cake need to rest before serving?

The resting period lets the apple filling seep into the cake layers, softening them and allowing flavors to mingle. Without resting, the layers remain dry and the filling doesn’t mellow. (My Turn for Us)

How many layers is traditional?

It varies. Many recipes use 5-8 layers. Some older ones have more, especially if layers are very thin. (Kentucky Living)

Do I need special pans?

No. You can use standard cake pans, cast iron skillets, or even pie pans. As long as the layers are uniform and thin, you’ll get good results. (Appalachian Food)

Can I add frosting or icing?

Traditionally, no. The filling between the layers is the only “frosting” of sorts. Some modern versions may add light icing or whipped cream, but classic versions let the apple filling and the cake speak for themselves. (Appalachian Food)

Is it possible to make a smaller version?

Yes. You can make fewer layers (3-4), or smaller diameter pans, adjusting the filling accordingly. Resting time may be slightly shorter.

How do I store leftovers?

Keep covered. At room temperature if cool; otherwise refrigerated. Because of the moisture from filling, cake might soften further – that’s generally part of the appeal.

What is the flavor profile like?

You’ll get warm spice from cinnamon, ginger, nutmeg; deep sweetness from molasses or sorghum; tang from buttermilk (in the cake layers); and apple flavor from the filling. Each bite is chewy, soft, slightly caramelized.

Conclusion

Old-Fashioned Stack Cakes are a wonderful example of how simple ingredients, time, and tradition come together to create something special. They require a bit more effort than “bake and serve” desserts, but the payoff is rich flavor and texture that gets better over time. If you like cakes that improve over days, have layers of flavor and history, this is one to try.

Old-Fashioned Stack Cakes

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Old-Fashioned Stack Cakes, also known as Appalachian Apple Stack Cakes, feature thin, biscuit-like cake layers stacked with rich, spiced apple filling. Over time, the layers soften as the apple filling seeps through, creating a moist, flavorful dessert that embodies rustic Southern tradition.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 2 days
• Yield: 10–14 slices
• Category: Dessert
• Method: Baked and Layered
• Cuisine: Appalachian / American
• Diet: Vegetarian

Ingredients

Cake Layers

• 1/2 cup shortening or lard
• 1 cup sugar (granulated or brown)
• 1/2 cup molasses or sorghum syrup
• 2 large eggs
• 1 tsp vanilla extract
• 4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 3/4 cup buttermilk

Apple Filling

• 4 cups dried apples (or fresh apples, peeled and chopped)
• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 cups water or apple cider

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Instructions

1. Preheat the oven to 175°C (350°F). Lightly grease cake pans or cast iron skillets.
2. To make the apple filling, place dried apples in a saucepan with water or cider. Simmer until soft, then stir in brown sugar and spices. Continue cooking until thickened and spreadable. Cool before using.
3. Cream the shortening with sugar and molasses until light and fluffy. Add eggs and vanilla; mix well.
4. In a separate bowl, combine flour, baking soda, salt, and spices. Alternate adding the dry ingredients and buttermilk to the creamed mixture until a stiff dough forms.
5. Divide dough into 6–8 portions. Roll each portion into a thin round about 8 inches in diameter.
6. Bake layers individually for 8–10 minutes or until lightly golden. Cool completely on wire racks.
7. To assemble, place one layer on a serving plate and spread a generous amount of apple filling on top. Continue stacking, finishing with a plain top layer.
8. Cover the cake and let it rest for 24–48 hours at room temperature so the flavors meld and layers soften.
9. Slice and serve at room temperature, optionally with whipped cream or powdered sugar dusting.

Notes

• Resting the cake for at least 24 hours is essential for flavor and texture.
• Use apple butter as a shortcut for the filling if desired.
• Molasses or sorghum syrup gives a deeper, more authentic flavor.
• Chilling the dough before rolling makes handling easier.

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 420
• Sugar: 38g
• Sodium: 210mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 40mg