Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Apple Layer Cake with Cream-Cheese Frosting By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 13, 2020 Print Share Share Tweet Pin Email Servings: 12 Three layers of delicately spiced apple cake are filled and frosted with tangy cream-cheese frosting here, yielding a towering dessert worthy of any celebration. Ingredients Cake 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 ½ teaspoon baking powder 2 teaspoons ground cinnamon ½ teaspoon ground ginger ¾ teaspoon kosher salt 2 cups packed light-brown sugar 2 large eggs 4 Granny Smith apples, peeled, two coarsely grated and two sliced Frosting 3 sticks (1 ½ cups) unsalted butter, room temperature 1 ½ pounds (three 8-ounce bars) cream cheese, room temperature 5 cups confectioners' sugar, sifted 2 pinches kosher salt Apple chips, for garnish (optional) Directions Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans; line with parchment. Butter and flour parchment, tapping out any excess. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops. Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks; remove parchment. Invert cakes again; let cool completely on racks. Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add confectioners' sugar and salt; beat 5 minutes. Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it; top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired; use a serrated knife to slice cake. Mike Krautter Cook's Notes You can also bake the cake in a 9-by-13-inch pan; the baking time will be about the same. Print