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Old-Fashioned Apple Stack Cake

Old-Fashioned Apple Stack Cake (Appalachian Traditional Recipe)

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Equipment

  • - 9-inch cake pans or cast iron skillets
  • Mixing bowls
  • - Saucepan
  • Spatula

Ingredients
  

  • CAKE LAYERS:
  • - 3/4 cup butter softened
  • - 1/2 cup sugar
  • - 2 large eggs
  • - 1 cup molasses
  • - 3/4 teaspoon baking soda
  • - 1/4 cup buttermilk
  • - 1/4 teaspoon salt
  • - 1/4 teaspoon cloves
  • - 1/4 teaspoon allspice
  • - 3/4 teaspoon cinnamon
  • - 3 cups all-purpose flour
  • - 1 teaspoon baking powder
  • APPLE FILLING:
  • - 1 1/2 lbs dried apples about 3 cups
  • - 1 1/2 cups sugar
  • - 2 1/2 cups water
  • - 1/2 teaspoon nutmeg
  • - 1/2 teaspoon allspice
  • - 1/2 teaspoon cloves
  • - 1 teaspoon cinnamon

Instructions
 

  • MAKE THE APPLE FILLING:
  • - Add dried apples, sugar, water, nutmeg, allspice, cloves, and cinnamon to a saucepan.
  • - Bring to a simmer and cook on low until apples are very soft and thick, about 20–30 minutes.
  • - Mash with a fork or potato masher until it resembles thick, chunky applesauce. Set aside to cool.
  • PREPARE THE CAKE BATTER:
  • - Preheat oven to 350°F.
  • - Cream together butter and sugar until fluffy.
  • - Add eggs one at a time, mixing well.
  • - Mix in molasses.
  • - Stir baking soda into the buttermilk.
  • - In another bowl, whisk flour, baking powder, salt, cloves, allspice, and cinnamon.
  • - Add dry ingredients to the wet in alternating portions with the buttermilk mixture, beginning and ending with flour.
  • - Mix until a soft dough-like batter forms.
  • BAKE THE LAYERS:
  • - Divide dough into 6–7 equal portions.
  • - Press each portion into a greased 9-inch cake pan or cast iron skillet.
  • - Bake each layer for about 12 minutes, or until firm and lightly browned.
  • - Cool completely before assembling.
  • ASSEMBLE THE STACK CAKE:
  • - Place one cooled cake layer on a plate.
  • - Spread a generous layer of apple filling over the top.
  • - Repeat with remaining layers.
  • - Do not spread filling on the very top if you prefer a clean finish, or add a thin layer for shine.
  • RESTING TIME:
  • - Cover cake tightly and let rest at room temperature or in the refrigerator for **12–24 hours**.
  • - This allows the filling to soften the layers — essential for authentic stack cake texture.

Notes

- The cake improves dramatically overnight.
- If filling is too thick, add water 1 tablespoon at a time while cooking.
- If layers crack, don’t worry — they will soften and become invisible once rested.
- Store up to 7 days in the refrigerator or freeze up to 2 months.