Three-Layer Apple Cake

Thursday, November 14, 2013

The reason making 15 recipes and not eating out for a month are on my 25 at 25 list is because I can't cook or bake well, which too often results in eating out or purchasing already prepared meals from the grocery store. The problem is it takes me a long time to choose what to make, grocery stores intimidate me (and my refrigerator usually has only pickles or plain yogurt, on a good week, both), I don't know how to do most of the instructions in recipes, I hate having to clean up once I'm done, and most problematic, I want instant gratification. If I'm going to the grocery store to buy raw chicken, you better believe I'm coming out with some already fried as well.

I pushed myself to make this three-layer apple cake, and while it took me hours instead of Martha's suggested 45 minutes, and I had to YouTube steps such as how to peel an apple, it couldn't have been more worth it. This thing is delicious, guys. It tastes like a caramel apple and is just as good cold as it is warm. If I can make it, so can you.



For cake:
1/2 cup (1 stick) unsalted butter, melted
2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 cups light-brown sugar
2 large eggs
4 Granny Smith apples, peeled (two coarsely grated, two diced)

For frosting:
4 large egg whites
1 cup light-brown sugar
1/4 teaspoon salt
1-1/2 cups (3 sticks) unsalted butter, room temperature, cut into pieces


For cake:
Preheat oven to 350 degrees. Butter three 8-inch-round cake pans. Line bottoms with parchment paper. Butter then flour sides. Set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger and salt. Set aside.

In a large bowl, whisk together butter, sugar and eggs until well combined. Fold in grated and diced apples. Add flour mixture and mix until just combined. Divide batter among prepared pans, smooth tops. 

Bake until a toothpick inserted in center of cake comes out clear, 35-40 minutes. Cool cakes in pans 20 minutes. Invert onto wire racks. Peel off parchment. 

Place one layer on a serving plate. Spread top with buttercream. Top with another layer, spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake. Refrigerate at least one hour. 

For frosting:
In a heatproof bowl set over a pan of simmering water, whisk together egg whites, sugar and salt until sugar has dissolved. Remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low. Gradually add butter, beating until fully incorporated, about 3-5 minutes.

Oh, final step. Skype with your grandmother in Iran to prove you're not a lost cause! You can be domestic! Have her tell you it's time to get married.


  1. Haha love this! Love that your grandma skyped to see you're not a lost cause. That cake was super delicious and we enjoyed the cold leftovers too. :) Job well done.

  2. I can vouch for this. Cake was delicious.

  3. Aww, thanks guys. I'm blushing. Don't get used to it, though.

  4. Ladan jan, unbelievable!! you can be a great chef.
    It looks tasetfu (i am sure it is) . I'm going to try it.It was very interesting for me to see Maman Malih!!!

    1. Thanks khaleh joon <3 <3 <3 We'll make it together soon ;-)


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