Servings
Font
Back
0 from 213 votes

Apple Butter Cake with Brown Sugar Buttercream

My Apple Butter Cake with Brown Sugar Buttercream is the perfect fall dessert ~ think golden apple spice cake with a plush caramel frosting.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 16 servings
Calories: 651 kcal
Course: Dessert
Cuisine: American

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 freshly ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 cup apple butter
  • 1/2 cup milk or half and half
For the brown sugar buttercream
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 5 cups powdered sugar, sifted
  • 1/4 tsp salt
  • 3 Tbsp molasses
  • 4 Tbsp heavy cream

Instructions

For the cake
    Cup of Yum
  1. 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.
  2. Whisk together the flour, baking powder, salt, cinnamon, and nutmeg and set aside.
  3. 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.
  4. Add the apple butter and the milk, and mix briefly to combine.
  5. Add the flour mixture, about 1/3 at a time, and mix briefly to combine but don't over mix.
  6. 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.
  7. Bake for about 25-35 minutes until risen and a toothpick inserted into the center of the cake comes out clean.
  8. 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
  1. 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.
  2. Frost the top of one layer with a generous amount of frosting.
  3. Stack the second layer on top, and frost the sides, and finally the top.

Notes

  • For the frosting, use regular molasses, not 'blackstrap', which is bitter.
  • This cake has a moist dense texture, and can easily be sliced into very thin pieces, making it ideal for serving a crowd (or midnight snacking.)
  • Room temperature ingredients are important for cake baking, get my hacks for doing this in a hurry, here.

Nutrition Information

Calories 651kcal (33%) Carbohydrates 89g (30%) Protein 5g (10%) Fat 32g (49%) Saturated Fat 20g (100%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 128mg (43%) Sodium 369mg (15%) Potassium 232mg (7%) Fiber 1g (4%) Sugar 69g (138%) Vitamin A 1026IU (21%) Vitamin C 0.1mg (0%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 651

% 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.