🍎 Old-Fashioned Apple Stack Cake (Appalachian Traditional Recipe)

There are certain desserts that feel like they carry the whole history of a region inside them — and an Old-Fashioned Apple Stack Cake is one of them. If you grew up anywhere near the Appalachian mountains, someone in your family probably made this tall, spiced, deeply comforting cake at least once a year. And if you didn’t… well, you get to fall in love with it today.

For me, this cake is one of those recipes that tastes like it came straight out of a grandma’s warm kitchen — the kind where dried apples simmer on the stove, cast iron skillets stay seasoned from decades of love, and every bite feels like a soft memory.

Yesterday, I was feeling a little bored and decided to make this apple stack cake the old-fashioned way — thin layers baked one at a time, dried apple filling cooked low and slow, and everything assembled into the tall, beautiful dessert you see below. My family didn’t just enjoy it… they demolished it. I’m down to the last three slices — which is the greatest compliment any home baker can get.

This version stays true to tradition: dried apples, molasses, warm spices, and thin cake layers just sturdy enough to soak up that apple filling. If you want a dessert that makes people say, “This tastes exactly like my grandmother used to make”… this is the one.

❤️ Why You’ll Love This Recipe

Authentic Appalachian recipe — layers baked individually, just like the mountain cooks used to make.
Uses dried apples, not apple butter — the traditional method.
Perfectly spiced with cinnamon, cloves, nutmeg, and allspice.
Gets better as it sits — the layers soften as the apple filling sinks in.
Feeds a crowd — this tall, beautiful cake slices amazingly well.
A true heritage dessert — ideal for holidays, reunions, fall gatherings, or Sunday supper.
Cast iron friendly! Just like so many recipes from your vintage collection, such as this cozy Homemade Tomato Soup that also leans on old-fashioned flavors.

🛒 Ingredients

For the Cake Layers

¾ cup butter
½ cup sugar
2 eggs
1 cup molasses
¾ tsp. baking soda
¼ cup buttermilk
¼ tsp. salt
¼ tsp. cloves
¼ tsp. allspice
¾ tsp. cinnamon
3 cups flour
1 tsp. baking powder

For the Dried Apple Filling

1 ½ lbs dried apples (about 3 cups)
1 ½ cups sugar
2 ½ cups water
½ tsp each: nutmeg, allspice, cloves
1 tsp cinnamon

🥣 Ingredient Notes & Substitutions

Dried Apples

Traditional Appalachian stack cakes must use dried apples. Fresh apples create too much liquid and apple butter changes the flavor. If needed, you can:

Rehydrate store-bought dried apples
Use unsweetened dehydrated apples
Make your own by baking sliced apples on low heat

Molasses

Unsulfured molasses gives the cake its signature deep, warm flavor. You may substitute:

Sorghum (very traditional!)
Dark corn syrup (not ideal, but works in a pinch)

Spices

This cake uses a very vintage spice blend — nothing overwhelming, but warm and comforting.

Buttermilk

If you don’t have buttermilk:

Mix ¼ cup milk + 1 tsp lemon juice or vinegar
Let sit 5 minutes

Gluten-Free Option

Use a cup-for-cup gluten-free blend. Make sure it contains xanthan gum for stability.

👩‍🍳 How to Make an Old-Fashioned Apple Stack Cake

Step 1 — Cook the Dried Apple Filling

Simmer dried apples, sugar, water, and spices until the apples become very soft and thick. Mash lightly with a fork or potato masher. Set aside.

Step 2 — Make the Cake Batter

Cream butter and sugar. Add eggs and molasses. Mix buttermilk with baking soda. Combine dry ingredients. Alternate wet and dry until smooth.

Step 3 — Bake the Thin Layers

Traditionally, these layers are baked individually, either in shallow pans or cast iron.

Bake each layer about 12 minutes at 350°F until firm and lightly browned.

Step 4 — Cool the Layers

Let layers cool completely so they don’t melt the filling.

Step 5 — Assemble the Cake

Spread warm apple filling between each layer.

Repeat until all layers are used.

Step 6 — Let the Cake Rest

Cover and refrigerate or let sit at room temperature overnight.
This is crucial. The apple filling softens the layers until they become tender like a soft gingerbread.

🔧 Expert Tips & Troubleshooting

✔ My layers are cracking — help!

Stack cake layers are meant to be thin and sometimes delicate. If one cracks, it’s okay — you’ll hide it under filling.

✔ My cake seems dry.

It won’t stay dry. The filling softens everything as it sits. Give it 12–24 hours.

✔ Can I bake multiple layers at once?

Yes — if you have multiple pans or skillets. Just keep thickness even.

✔ My filling is too thick.

Add a tablespoon or two of water at a time while simmering.

✔ My filling is too thin.

Cook longer until it resembles a thick applesauce.

🍎 Variations

Apple Butter Version (Faster)

Not traditional, but popular. Use:

2–3 cups apple butter
Add cinnamon + clove for flavor

Raisin & Apple Filling

Very old Appalachian variation. Add ½ cup raisins to the filling.

Sorghum Cake Layers

Swap molasses with sorghum for a deeper heritage flavor.

🍽 Serving Suggestions

Dust the top lightly with powdered sugar
Serve with hot tea, apple cider, or coffee
Pairs beautifully with hearty meals like this cozy Beef Stew and Dumplings for a nostalgic Sunday dinner
Even better the next day — don’t skip the resting time

🧊 Storage & Make-Ahead

Refrigerator: Keeps 5–7 days
Room temperature: 48 hours (covered tightly)
Freezer: Freeze up to 2 months; thaw overnight
Make-ahead: Best if made 24 hours before serving — essential for flavor & texture

❓ FAQs

Why is Appalachian apple stack cake made with dried apples?

Because mountain families preserved fruit by drying it — making dried apples available all winter.

How many layers should a stack cake have?

Traditionally 6–7 layers. Some families make 8–10 for special occasions.

Can I use fresh apples instead of dried?

No — fresh apples release too much liquid and change the texture.

Why do the layers need to rest overnight?

The filling absorbs into the layers, softening them and creating the classic tender texture.

Is this the same as Kentucky stack cake?

Yes — Kentucky and Tennessee both claim it!

🍰 Conclusion

If you’ve been craving a dessert that tastes like pure Appalachian history — the kind your grandmother kept wrapped in wax paper on the counter — this Old-Fashioned Apple Stack Cake is the one.

It’s warm, comforting, deeply spiced, a little rustic, and completely irresistible. My family wiped out nearly the whole cake the same day… and I promise yours will too.

If you make this recipe, I would love to hear about it.
Leave a comment, rate the recipe, and don’t forget to save it on Pinterest so others can enjoy this heritage dessert too.