Martha Stewart Apple Layer Cake with Cream-Cheese Frosting

Martha Stewart apple layer cake with cream-cheese frosting is an easy dessert made with grated Granny Smith apples, warm spices and tangy frosting, ready in 1 hour 30 minutes. It's an easy fall dessert for birthdays, Thanksgiving or Christmas dinner, and it's make-ahead friendly.

Let the layers cool completely on the racks before you frost, because the cream cheese needs a cold surface to hold. Frost warm cake and the frosting slides off in a greasy mess.

Martha folds both grated and sliced apples into the batter, so the crumb stays moist while the pieces keep a little bite. She also beats the frosting for a full 5 minutes after adding the sugar, which makes it fluffy enough to build three tall layers.

Martha Stewart Apple Layer Cake with Cream-Cheese Frosting

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

720

kcal

A moist, spiced apple crumb stacks into three tall layers with a fluffy, tangy cream-cheese frosting between each one. Chilling the finished cake sets the frosting so it slices cleanly.

Ingredients

• 1 stick (½ cup) unsalted butter, melted, plus more for pans
  

• 2 cups unbleached all-purpose flour, plus more for pans
  

• 2 teaspoons baking soda
  

• 1/2 teaspoon baking powder
  

• 2 teaspoons ground cinnamon
  

• 1/2 teaspoon ground ginger
  

• 3/4 teaspoon kosher salt
  

• 2 cups packed light-brown sugar
  

• 2 large eggs
  

• 4 Granny Smith apples, peeled, two coarsely grated and two sliced
  

• 3 sticks (1 ½ cups) unsalted butter, room temperature
  

• 1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
  

• 5 cups confectioners' sugar, sifted
  

• 2 pinches kosher salt
  

• Apple chips, for garnish (optional)
  

Directions

• Prep the pans: Preheat the oven to 350°F, then butter three 8-inch round cake pans and line them with parchment. Butter and flour the parchment, tapping out the extra flour.
• Mix the dry ingredients: Whisk 2 cups flour, 2 teaspoons baking soda, 1/2 teaspoon baking powder, 2 teaspoons cinnamon, 1/2 teaspoon ginger and 3/4 teaspoon salt in a medium bowl. Set it aside while you make the wet batter.
• Make the batter: Whisk 1 stick melted butter, 2 cups brown sugar and 2 eggs in a large bowl until well combined. Then fold in the grated and sliced apples, add the flour mixture and mix just until combined.
• Bake the layers: Divide the batter among the pans and smooth the tops. Bake for 35 to 40 minutes, until a tester inserted in the centers comes out clean.
• Cool the cakes: Let the cakes cool in the pans for 20 minutes, then invert them onto wire racks and peel off the parchment. Flip them right side up again and let them cool completely.
• Beat the frosting: Beat 3 sticks room-temperature butter with the paddle attachment on medium-high for about 2 minutes, until fluffy. Add the cream cheese and beat 2 minutes more, then add 5 cups confectioners' sugar and 2 pinches of salt and beat for 5 minutes.
• Assemble the cake: Set one layer on a serving plate and spread about 1 cup frosting over it. Top with a second layer and another cup of frosting, add the third layer, then cover the top and sides with the rest.
• Chill and serve: Refrigerate the cake for at least 1 hour and up to 4 days. Let it come to room temperature, garnish with apple chips if you like, and slice it with a serrated knife.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake this apple cake in a 9x13 pan instead?

Yes, Martha says the batter works in a 9-by-13-inch pan and the baking time stays about the same. Start checking at 35 minutes with a tester, and you'll have a simpler one-layer cake to frost.

How long does apple layer cake with cream-cheese frosting keep?

Keep it in the refrigerator, where the recipe says it holds for up to 4 days. Take it out about an hour before serving so the frosting softens and the crumb tastes tender.

Can I make this cake ahead of time?

It's a good make-ahead cake, since it needs at least 1 hour in the fridge anyway and keeps for up to 4 days. Frost it the day before your party, then add the apple chips right before serving so they stay crisp.

What can I use if I don't have Granny Smith apples?

Any firm, tart baking apple like Honeycrisp or Braeburn works, though Granny Smith holds its shape best. Skip soft apples such as Red Delicious, because they turn mushy and make the crumb too wet.

Why is my cream-cheese frosting runny?

The most common cause is butter or cream cheese that's too warm, or cake layers that haven't cooled all the way. Chill the frosting for 20 to 30 minutes, then beat it again and it will thicken up for spreading.