Name: with Apple Butter and Cinnamon Frosting Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ¾ cups light brown sugar; ¾ cup unsalted butter, softened; ¼ cup neutral-flavored oil (like canola, vegetable, or avocado oil); 1 teaspoon kosher salt; 2 large eggs, room temperature; 3 cups cake flour (or substitute: remove 6 tbsp all-purpose flour and replace with 6 tbsp cornstarch, sifted together); 2 teaspoons baking powder; ½ teaspoon baking soda; 1 ¾ cups buttermilk, room temperature; 2 teaspoons vanilla extract; 1 ½ – 2 cups apple butter, homemade or storebought; 1 cup granulated sugar; 3 ½ sticks (28 tablespoons) unsalted butter, softened; 4 large egg whites; 1 ½ teaspoons ground cinnamon; 4 tablespoons unsalted butter, melted; ⅓ cup brown sugar; ⅔ cup all-purpose flour; Pinch of ground cinnamon

If you’re searching for a cake that perfectly balances sweet, spiced, and luscious layers, then this Brown Sugar Layer Cake with Apple Butter and Cinnamon Frosting is your new best friend in the kitchen. Imagine tender layers of brown sugar-infused cake enveloping a generous swipe of warm, cozy apple butter, all crowned with a dreamy, silky cinnamon frosting that brings everything to life. Every bite feels like a comforting hug that’s both familiar and exciting, making this cake a true showstopper for any occasion or a delightful treat to savor with your favorite cup of tea or coffee.

with Apple Butter and Cinnamon Frosting Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are refreshingly straightforward but absolutely crucial to creating the incredible flavors, textures, and aromas of the Brown Sugar Layer Cake with Apple Butter and Cinnamon Frosting. Each one plays its part, from the moist crumb of the cake to the rich warmth of the frosting.

Light brown sugar (1 ¾ cups): Provides the deep molasses sweetness that defines this cake’s flavor and helps keep it moist.
Unsalted butter, softened (¾ cup): Adds richness and tenderness to the crumb.
Neutral-flavored oil (¼ cup): Contributes extra moisture without overpowering other flavors—canola, vegetable, or avocado oil work beautifully.
Kosher salt (1 teaspoon): Enhances all the sweet notes and balances the flavor.
Large eggs (2, room temperature): Bind everything together and give the cake structure while adding moisture.
Cake flour (3 cups): Creates a tender, delicate crumb perfect for layers; see notes if you need a substitute.
Baking powder (2 teaspoons): Ensures the cake rises nicely for a light texture.
Baking soda (½ teaspoon): Works with acidic buttermilk to give a gentle lift and fine crumb.
Buttermilk (1 ¾ cups, room temperature): Adds a subtle tang and keeps the cake incredibly moist.
Vanilla extract (2 teaspoons): Brings floral depth that complements the brown sugar and apple flavors.
Apple butter (1 ½ to 2 cups): The star of the filling—rich, spiced, and fruity, homemade or storebought, it will make your layers sing.
Granulated sugar (1 cup): For the cinnamon Swiss meringue buttercream, adding crunch and sweetness.
Butter, softened (3 ½ sticks / 28 tablespoons): Gives the frosting its luscious, creamy texture and richness.
Egg whites (4): Whipped into a glossy meringue base to make the frosting light yet creamy.
Ground cinnamon (1 ½ teaspoons): The aromatic spice that elevates the frosting with warmth and festive cheer.

How to Make with Apple Butter and Cinnamon Frosting

Step 1: Prepping Your Pans and Ingredients

Start by preheating your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper—it helps the cake layers release easily and prevents sticking. Make sure your butter and eggs are at room temperature for the smoothest batter and perfect rise.

Step 2: Creaming the Fat and Sugar

In your mixer bowl, cream the softened butter, oil, brown sugar, and salt together until the mixture is light and fluffy. This step incorporates air, which gives your cake a tender, airy crumb that you’ll love. Be sure to scrape down the sides to mix everything evenly.

Step 3: Adding Eggs and Dry Ingredients Alternately

Add eggs one at a time into the creamed mixture, combining fully after each. Then whisk together cake flour, baking powder, and baking soda separately. Add a third of the dry mix to your batter, then half the buttermilk and vanilla combined, and repeat—always finishing with the dry ingredients. Mixing on low speed helps prevent a tough texture from overworking the batter.

Step 4: Baking the Cake Layers

Divide the batter evenly among the prepared pans and bake for 25-30 minutes. The layers should spring back gently when pressed and a skewer inserted in the center comes out clean. After baking, let them cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Step 5: Preparing the Cinnamon Swiss Meringue Buttercream

Combine sugar and egg whites in a heatproof bowl over simmering water. Stir constantly until the sugar dissolves completely (about 4-5 minutes), ensuring no grittiness remains. Then, using a mixer, whip until the mixture forms stiff, shiny peaks—this forms the delicate base of your frosting. Gradually add softened butter, whisking continuously; it might look curdled at first but keep mixing—it will turn silky smooth. Finally, fold in the cinnamon to bring that perfect fragrant warmth.

Step 6: Assembling the Cake with Apple Butter and Cinnamon Frosting

Place your first cooled cake layer on a plate or cake board. Use a serrated knife or cake leveler if the top is domed to create a flat surface. Pipe a thin border of frosting around the edge of the cake layer to form a “dam” that keeps the apple butter filling from spilling out. Spread ½ cup to ⅔ cup of apple butter inside this border, then top with the next cake layer. Repeat these steps for the middle layers and finish with the final layer on top. Use the remaining frosting to crumb coat and then to frost the outside as you like. If you want a thicker layer of frosting, simply make extra using the recipe proportions.

How to Serve with Apple Butter and Cinnamon Frosting

Garnishes

Serve your Brown Sugar Layer Cake with Apple Butter and Cinnamon Frosting topped with a few fresh apple slices or a sprinkle of ground cinnamon. For an extra texture boost, scatter some homemade brown sugar crumbs made by baking a buttery cinnamon crumble topping until golden. These little touches make each slice feel extra special and visually inviting.

Side Dishes

This cake pairs beautifully with a hot cup of chai tea, spiced apple cider, or even a scoop of vanilla ice cream for indulgent dessert fans. On brunch tables, it stands up nicely alongside fresh fruit salads or lightly whipped cream, elevating any spread with its warm and cozy flavors.

Creative Ways to Present

Make your cake the centerpiece by stacking the layers high and swirling the cinnamon frosting with a spatula for a rustic look that invites people to dig in. Alternatively, use a piping bag to create elegant rosettes or borders. For seasonal events, spark up the presentation with edible flowers or caramel drizzle to complement the apple butter’s depth.

Make Ahead and Storage

Storing Leftovers

To keep your Brown Sugar Layer Cake with Apple Butter and Cinnamon Frosting fresh, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator where it will stay moist and flavorful for up to 4 days. Let it come to room temperature before serving to bring out the best frosting texture and cake softness.

Freezing

You can absolutely freeze this cake! Wrap individual layers tightly in plastic wrap and then in aluminum foil before placing them in a freezer bag or container. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and assemble with frosting as usual, or freeze the whole assembled cake after crumb coating and frost just before serving.

Reheating

While this cake is best served chilled or at room temperature, if you prefer it just a little warm, slice and microwave single portions for about 15 seconds. This softens the cake and frosting slightly without compromising texture. Avoid heating the entire cake to protect the delicate meringue frosting.

FAQs

Can I use homemade apple butter for this recipe?

Absolutely! Homemade apple butter adds a wonderful fresh, spiced flavor that complements the cake perfectly. If using storebought, just opt for a high-quality brand with a smooth texture and balanced sweetness.

What if I don’t have cake flour; can I substitute it?

Yes, you can make your own by removing 2 tablespoons of all-purpose flour per cup of cake flour and replacing it with 2 tablespoons of cornstarch, then sift well together. This keeps the cake tender while using pantry staples.

Is it necessary to use a stand mixer for the frosting?

A stand mixer makes whisking the meringue easier and more stable but a hand mixer will work too. Just be sure to whisk until the sugar fully dissolves and the mixture reaches stiff peaks for that silky smooth texture.

Can I make this cake in just two pans?

Yes! If you only have two pans, bake slightly longer and you can slice the layers horizontally after baking to create more layers. Just adjust the amount of apple butter filling accordingly for even coverage.

How spicy is the cinnamon frosting? Can I adjust the flavor?

The cinnamon adds a gentle warmth that isn’t overpowering. Feel free to tweak the amount to your taste—more cinnamon for a bolder spice or less for a subtler hint. You could even experiment with other spices like nutmeg or allspice for fun variations!

Final Thoughts

Making this Brown Sugar Layer Cake with Apple Butter and Cinnamon Frosting is an absolute joy and results in a cake that feels wonderfully traditional yet excitingly unique. The vibrant flavors, the tender crumb, and the luscious frosting come together like a nostalgic embrace that friends and family will rave about. I can’t wait for you to try it and share the delicious warmth it brings to your table!

with Apple Butter and Cinnamon Frosting Recipe

Print Recipe

★★★★★

5 from 8 reviews

This Brown Sugar Layer Cake with Apple Butter and Cinnamon Frosting is a moist, flavorful three-layer cake featuring a rich combination of brown sugar in the cake batter, a tangy apple butter filling, and a creamy cinnamon-infused Swiss meringue buttercream. It’s perfect for cozy gatherings or special occasions and is enhanced with optional buttery cinnamon cake crumbs for added texture and flavor.

Author: Lena
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert, Cake
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake:

1 ¾ cups light brown sugar
¾ cup unsalted butter, softened
¼ cup neutral-flavored oil (like canola, vegetable, or avocado oil)
1 teaspoon kosher salt
2 large eggs, room temperature
3 cups cake flour (or substitute: remove 6 tbsp all-purpose flour and replace with 6 tbsp cornstarch, sifted together)
2 teaspoons baking powder
½ teaspoon baking soda
1 ¾ cups buttermilk, room temperature
2 teaspoons vanilla extract

Filling:

1 ½ – 2 cups apple butter, homemade or storebought

Cinnamon Swiss Meringue Buttercream:

1 cup granulated sugar
3 ½ sticks (28 tablespoons) unsalted butter, softened
4 large egg whites
1 ½ teaspoons ground cinnamon

Bonus – Cake Crumbs (optional):

4 tablespoons unsalted butter, melted
⅓ cup brown sugar
⅔ cup all-purpose flour
Pinch of ground cinnamon

Instructions

Prepare the pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy cake release and even baking. Set aside.
Cream butter and sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine the softened unsalted butter, neutral oil, light brown sugar, and kosher salt. Beat on medium speed until the mixture is light, fluffy, and fully combined. Scrape down the sides of the bowl as needed to incorporate all ingredients.
Add eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape the sides of the bowl after each egg to maintain an even batter consistency.
Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and baking soda until evenly combined.
Combine wet ingredients: In a large measuring cup or small bowl, mix the buttermilk and vanilla extract thoroughly.
Alternate mixing: Add one-third of the dry ingredients to the butter mixture on low speed and mix just until combined. Follow with half of the buttermilk mixture; scrape down the sides of the bowl. Repeat by adding the next one-third of dry ingredients, then the remaining buttermilk, and finally the last one-third of dry ingredients. Be careful not to overmix to keep the cake tender.
Bake the cakes: Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Cool the cakes: Remove the cakes from the oven and allow them to rest in their pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
Prepare the cinnamon Swiss meringue buttercream: Combine granulated sugar and egg whites in the bowl of a stand mixer (or heatproof bowl). Set the bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl. Whisk constantly until the sugar dissolves completely, about 4-5 minutes.
Whisk meringue: Remove the bowl from heat and attach it to the stand mixer fitted with a whisk attachment. Beat on medium-high speed until the meringue forms stiff, glossy peaks and has cooled to room temperature, roughly 5 minutes.
Add butter: With the mixer on medium-high, add the softened butter one tablespoon at a time, continuously whisking. If the mixture appears curdled at any point, keep beating—within a few minutes, it will smooth out to a creamy consistency.
Add cinnamon: Blend in the ground cinnamon until fully incorporated and flavorful.
Assemble the cake: Level the bottom cake layer using a cake leveler or serrated knife to create a flat surface. Place it on a cake board or serving plate. Pipe a thin circle of frosting around the edge of the layer to create a border.
Add filling: Spread a generous amount of apple butter inside the frosting border, taking care not to exceed it to prevent spills when adding the next layer.
Repeat layering: Level the second cake layer and place it on top of the first. Repeat frosting border and apple butter filling. Top with the final cake layer and press gently to set.
Frost and decorate: Apply a thin crumb coat of frosting around the entire cake to seal in crumbs, then finish frosting the cake with the remaining buttercream for a smooth finish. Optionally, use the bonus cake crumbs to decorate the cake.
Bonus – prepare cake crumbs: To make the crumb topping, stir together brown sugar, all-purpose flour, and a pinch of cinnamon in a bowl. Pour in melted butter and mix with a fork until large clumps form. Spread the crumbs evenly on a baking sheet. Bake at 350°F for 8-10 minutes until lightly golden. Cool completely before using as a decoration on the frosted cake.

Notes

If cake flour is unavailable, make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch, then sift together to combine. For this recipe, replace 6 tablespoons of all-purpose flour with 6 tablespoons of cornstarch.
If you only have two cake pans, bake the batter in two layers instead of three. Baking time may increase slightly. You can also slice each layer in half to create four layers, requiring a bit more apple butter.
Using room temperature eggs and buttermilk helps ensure a smooth batter and even baking.
Be patient when making the Swiss meringue buttercream; it may look curdled initially but will smooth out with continued mixing.
For a more intense cinnamon flavor, dust a little cinnamon on the apple butter or add a bit more cinnamon to the frosting to taste.
The cake can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days. Bring to room temperature before serving.