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with Apple Butter and Cinnamon Frosting Recipe

with Apple Butter and Cinnamon Frosting Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and baking soda until evenly combined.
  5. Combine wet ingredients: In a large measuring cup or small bowl, mix the buttermilk and vanilla extract thoroughly.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Add cinnamon: Blend in the ground cinnamon until fully incorporated and flavorful.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.

Nutrition

Keywords: Brown sugar cake, apple butter cake, cinnamon frosting, layer cake, Swiss meringue buttercream, fall dessert, homemade cake

Find it online: https://cheflenacooks.com/with-apple-butter-and-cinnamon-frosting-recipe/