Four-Layer Appalachian Stack Cake Recipe

Four-Layer Appalachian Stack Cake Recipe

Photos of Four-Layer Appalachian Stack Cake Recipe

How To Make Four-Layer Appalachian Stack Cake

This four-layer stack cake is flavored with ginger, molasses, and cloves then stuffed with a filling of dried apples and cider.

Preparation: 30 minutes
Cooking: 1 hour 40 minutes
Cool Time: 1 hour 10 minutes
Total: 3 hours 20 minutes



  • 5cupsapples,(about ¾ lbs), dried
  • 5cupsapple cider
  • 1cupgranulated sugar
  • 1cupunsalted butter
  • 3cupsall-purpose flour,sifted
  • 1largeegg
  • 1cupmolasses,unsulfured
  • 1cupbuttermilk
  • 1tspbaking soda
  • 1tspground ginger
  • tspground cloves
  • ½tspsalt
  • confectioners’ sugar


  1. Bring apples and cider to a boil in a large pot. Reduce to a simmer; cook for 40 to 50 minutes, stirring occasionally, until apples begin to soften and liquid has reduced.

  2. Add 1 cup water; cook, mashing apples slightly, until liquid has reduced, about 10 minutes. Add ⅔ cup granulated sugar and half a cup water; simmer for about 15 minutes until apples are very soft and coated in syrup. Let cool completely.

  3. Preheat oven to 375 degrees F. Butter two 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour; tap out excess. Set aside.

  4. Put butter and the remaining cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until creamy.

  5. Reduce speed to low; mix in egg, molasses, buttermilk, baking soda, flour, spices, and salt. Divide batter evenly between prepared pans.

  6. Bake for about 35 minutes, until a cake tester inserted into centers comes out clean and tops spring back when lightly touched.

  7. Let cool on a wire rack for 10 minutes. Run a knife around edges of pans to loosen; invert to unmold. Remove parchment; reinvert onto racks. Let cool.

  8. Using a long serrated knife, cut each cake in half horizontally. Place 1 bottom layer on a serving platter. Top with ⅓ of the apple mixture, spreading to edges.

  9. Stack 1 top layer on top of apples, and top with another ⅓ of the apple mixture. Repeat with remaining cake bottom and apples, and top with remaining cake top.

  10. Let stand at room temperature at least 1 hour before serving. Sift confectioners’ sugar over top of cake.


  • Calories: 594.25kcal
  • Fat: 19.85g
  • Saturated Fat: 12.09g
  • Trans Fat: 0.75g
  • Monounsaturated Fat: 5.08g
  • Polyunsaturated Fat: 1.07g
  • Carbohydrates: 101.00g
  • Fiber: 2.82g
  • Sugar: 67.85g
  • Protein: 5.83g
  • Cholesterol: 68.39mg
  • Sodium: 319.21mg
  • Calcium: 129.37mg
  • Potassium: 776.18mg
  • Iron: 3.78mg
  • Vitamin A: 168.39µg
  • Vitamin C: 3.87mg
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