Old Fashioned Stack Cake
This Old Fashioned Stack Cake will impress everyone whether you use the traditional dried apple filling or fresh summer strawberries!
Ingredients
- 3 ⅔ cups cake flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 3 sticks butter (1 ½ cups)
- 2 cups cane sugar organic
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
Filling for Strawberry Stack Cake
- strawberry jam
- 2 cups fresh sliced strawberries
Filling for Dried Apple Stack Cake
- 1 pound dried apples unsulphured
- 1 cup brown sugar firmly packed
- 1 teaspoon cinnamon ground
- 1 teaspoon ginger ground
- ½ teaspoon nutmeg ground
- 4 cups water maybe a bit more, divided uses
Glaze
- 1 tbsp butter
- ¼ cup half-n-half
- 1½-2 cups powdered sugar (confectioners)
Instructions
Cake
- Preheat oven to 350°F. Spray two 9-inch cake pans with cooking spray (I use coconut oil spray), then line with unbleached parchment paper, then spray the parchment paper before pouring the cake batter in the pans. This method will prevent sticking.
- In a medium bowl, combine flour, salt, baking powder, and baking soda, whisk slightly. Set flour mixture aside.
- With a mixer fitted and the whisk attachment, beat the room temperature butter and sugar together on high speed until smooth and creamy (2-3 minutes) scraping down the sides as needed.
- Beat in the four eggs and vanilla extract on medium speed till incorporated, then turn up to high speed until combined, about 2 minutes (don't worry if the batter looks curdled) scraping down the sides as necessary.
- Next, slowly combine the dry ingredients with the wet mixture until combined but no longer. Then, with the mixer continuing to run on the lowest speed, pour in the milk and mix just until combined. Check that there are no lumps at the bottom of the bowl and scrape well to make sure the batter is smooth - just don't overmix it.
- Dived the batter evenly into six portions, then pour batter into prepared cake pans. I use a scale. If you only have two cake pans, you might need to do three sets of cakes. (this is what I do!)
- Bake for around 12-14 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans on top of wire racks, then flip out carefully before assembling.
- Using the filling, spread equal portions between cake layers, stacking as you go until you've used all the cakes. Time to make the glaze!
Glaze
- For the glaze, mix 1 tbsp butter, 1/4 cup half-n-half, and 1 1/2 cups organic powdered sugar. Drizzle over the top of the cake, allowing it to run down the sides. Top with extra fruit if desired.
Dried Apple Filling
- Simmer the following ingredients until it becomes thick. Use this to spread between layers.
Notes
Choose only one fruit filling; apple or strawberry.
I like to use glaze on the strawberry cake and caramel sauce on the side for the dried apple stack cake.
If you like alcohol, pour 2 tablespoons of moonshine over the finished cake and let it soak into the cake layers. Letting the cake sit in the fridge for a couple of days makes it superb!
Tried this recipe?Let us know how it was!