Apple Butter Cake with Brown Sugar Buttercream
User Reviews
4.8
Apple Butter Cake with Brown Sugar Buttercream
Description
Apple Butter Cake with Brown Sugar Buttercream starts with a batter of all-purpose flour, baking powder, and spices like cinnamon and nutmeg, combined with room temperature butter and sugars beaten until fluffy. Eggs and apple butter add moisture and depth of flavor, balanced by milk. The batter is carefully mixed to avoid overworking, then baked in greased pans until a toothpick comes out clean, indicating a soft crumb.
The brown sugar buttercream combines softened butter, sifted powdered sugar, molasses, salt, and heavy cream to create a rich frosting with subtle molasses notes and a smooth finish. This frosting complements the spice and fruitiness of the cake layers. The cake’s moist and dense texture allows for thin slicing, making it convenient for serving larger groups or controlled portions.
The recipe emphasizes the use of regular molasses over blackstrap for a sweeter, less bitter flavor. Room temperature ingredients are key to good baking results. The cake cools briefly before layering and frosting to prevent melting the buttercream.
Ingredients
For the apple butter cake
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg freshly ground
- 1 cup unsalted butter 2 sticks, room temperature
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 4 large egg
- 1 cup apple butter
- 1/2 cup milk or half and half
For the brown sugar buttercream
- 1 1/2 cups unsalted butter 3 sticks, room temperature
- 5 cups powdered sugar sifted
- 1/4 tsp salt
- 3 Tbsp molasses
- 4 Tbsp heavy cream
Instructions
For the cake
- Preheat oven to 350F and butter 2 8-inch cake pans. I like to place a circle of parchment paper at the bottom of my cake pans as well to insure easy removal.
- Whisk together the flour, baking powder, salt, cinnamon, and nutmeg and set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and 2 sugars together about 5 minutes, until very light and fluffy. Add the eggs one at a time and beat well after each addition.
- Add the apple butter and the milk, and mix briefly to combine.
- Add the flour mixture, about 1/3 at a time, and mix briefly to combine but don't over mix.
- Give the batter a final stir by hand to make sure there aren't any pockets of unmixed ingredients, and then divide the batter into the two prepared baking pans.
- Bake for about 25-35 minutes until risen and a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow to cool for a few minutes in the pan before turning out on to a baking rack to continue cooling. Allow the cake layers to cool completely before frosting.
For the buttercream
- In a stand mixer with the paddle attachment, add the butter and salt and beat for a minute or so until very smooth. Add the powdered sugar, about a cup at a time, beating between each addition. Scrape down the sides of the bowl as needed to get everything fully incorporated. Add the molasses and cream and continue to beat until everything is smooth and well mixed. Note: if your frosting seems a little too thick, add a touch more cream or molasses, but go slowly. If your frosting is a little loose, blend in a little more sifted confectioner's sugar.
- Frost the top of one layer with a generous amount of frosting.
- Stack the second layer on top, and frost the sides, and finally the top.
Notes
- Use regular molasses for the buttercream to avoid bitterness from blackstrap molasses.
- The cake's moist, dense texture is good for slicing thinly when serving larger groups.
- Ensure all ingredients are at room temperature for best baking results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 89g | 30% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 369mg | 15% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 69g | 138% |
| Vitamin A | 1026IU | 21% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
