Triple Layer Apple Cake Recipes

JOHN'S THREE-LAYER APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
• Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
• Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.
• Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake. Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.

TRIPLE APPLE CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch square metal baking pan and line with parchment, leaving a 2-inch overhang on 2 sides.
• Whisk together flour, baking powder, cinnamon, and salt. In a large bowl, with a mixer, beat butter and 1 1/2 cups brown sugar until fluffy. Add vanilla and eggs; beat until combined. Reduce speed to low; add flour mixture in 3 additions, alternating with 2 additions applesauce, and beat until combined.
• Transfer batter to pan and smooth top. Arrange apples in 3 rows on top, overlapping slightly. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 1 hour 15 minutes. Transfer pan to a wire rack and let cool 20 minutes.
• Meanwhile, in a medium pan, cook cider and remaining 1/4 cup brown sugar over medium-high until thick and syrupy, 15 to 18 minutes. Using parchment, remove cake from pan. Brush glaze over top and sides and let sit until set, 1 hour. (Store, wrapped in plastic, at room temperature, up to 3 days.)

TRIPLE LAYER BROWNIE CAKE

Steps:

• In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely., For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a large bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. , Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator.

TRIPLE-LAYER CHOCOLATE CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

APPLE LAYER CAKE WITH CREAM-CHEESE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans; line with parchment. Butter and flour parchment, tapping out any excess.
• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
• Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks; remove parchment. Invert cakes again; let cool completely on racks.
• Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add confectioners' sugar and salt; beat 5 minutes.
• Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it; top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired; use a serrated knife to slice cake.