Recipes Seasonal Recipes Fall Recipes Apple Recipes Apple-Butter Layer Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs 40 mins Servings: 16 Ingredients Cake 1 stick unsalted butter, melted, plus more for pan 2 ¼ cups cake flour (not self-rising), sifted 2 teaspoons baking powder 1 teaspoon coarse salt 1 ½ cups granulated sugar 7 large egg yolks, room temperature ¾ cup whole milk, room temperature 8 large egg whites ½ teaspoon cream of tartar Assembly 3 cups Apple Butter 1 ¼ cups heavy cream 2 tablespoons confectioners' sugar Ground cinnamon, for dusting Directions Cake: Preheat oven to 325 degrees. Butter a 9-by-3-inch springform pan and line with parchment. Butter parchment. Whisk together flour, baking powder, salt, and 3/4 cup granulated sugar in a bowl. Whisk together butter, egg yolks, and milk in another bowl. Whisk flour mixture into yolk mixture until smooth. Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and continue to beat until soft peaks form, about 3 minutes. Gradually add remaining 3/4 cup granulated sugar and beat until stiff, glossy peaks form, about 3 minutes. Whisk one-third of white mixture into yolk mixture. Gently but thoroughly fold in remaining white mixture. Spread batter in prepared pan. Bake until top of cake springs back when lightly touched, 50 to 55 minutes. Slide a paring knife around edge of cake to loosen; release cake from pan. Let cake cool 15 minutes on pan base on a wire rack. Invert cake onto wire rack; remove pan base and parchment. Turn cake top-side up onto rack and let cool completely. Assembly: With a serrated knife, split cake horizontally into 4 layers. Transfer bottom layer to a cake plate or platter. Spread with 1 cup apple butter. Add second layer; spread with 1 cup apple butter. Repeat with third layer and remaining 1 cup apple butter. Top with fourth cake layer, domed-side up. Filled cake can be stored in refrigerator up to overnight. Beat cream and confectioners' sugar with a mixer on medium-high speed until soft peaks form, about 2 minutes. Dollop on top of cake. Sprinkle with cinnamon. Marcus Nilsson Rate it Print