Apple Butter Cake with Brown Sugar Buttercream Recipe

Apple Butter Cake with Brown Sugar Buttercream Recipe: A golden apple spice cake with a plush caramel frosting is the ideal dessert for the fall season, and my Apple Butter Cake with Brown Sugar Buttercream is the appropriate treat for that season.

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Apple Butter Cake with Brown Sugar Buttercream Recipe

apple butter cake on a platter with apples

APPLE BUTTER CAKE WITH BROWN SUGAR BUTTERCREAM IS A HOME RUN!

Does someone you care about have a birthday that falls in the fall? Are you hosting Sunday dinners for your family or for your friends that are in your bubble? It’s also possible that you just have the want to engage in some distracting baking. All of those things and more are perfectly suited to this stunning dessert. You will want to make sure that it is in the forefront of your recipe box throughout the entire season.

biting into a slice of apple butter cake

APPLE BUTTER MAKES A RICH APPLE LAYER CAKE

Apple cakes are everywhere during the fall season; you can find them in every magazine and on Pinterest. They are a penny a dozen. It is possible for them to be chunky or smooth, spicy or not so much. They can be two, three, or even one story tall, and they can be frosted, glazed, or even bare. Despite the fact that they are all wonderful, I believe that I have developed a novel interpretation by utilizing thick and creamy apple butter.

Making brown sugar buttercream

BROWN SUGAR BUTTERCREAM IS OUR NEW FAVORITE FROSTING

While the layers of apple butter cake with their warm spices are wonderful and elegant, the buttercream with its caramel-like brown sugar is not. The only word that adequately describes it is “wow.” It is the icing that is the first thing that your taste buds encounter, and it is really delicious. Toffee and caramel are two flavors that are commonly linked with brown sugar, which has a flavor that is unexpectedly deep and nuanced.

a slice of apple butter cake with fork

DIFFERENCE BETWEEN WHITE AND BROWN SUGARS

  • There is a single source from which both white and brown sugar are derived: sugar cane or sugar beets.
  • Molasses is a byproduct that is produced during the production of white sugar. Furthermore, the sole distinction between brown sugar and white sugar is that brown sugar contains molasses, which is responsible for its color and flavor.
  • It is a common misunderstanding that brown sugar is healthier than white sugar; however, this is not the case; in terms of nutrition, brown and white sugar are essentially identical.
  • It is possible to produce your own brown sugar by combining white sugar with a small amount of molasses and then processing the mixture in a food processor on your own.

apple butter cake on a platter with apples

DIFFERENCE BETWEEN LIGHT BROWN SUGAR AND DARK BROWN SUGAR

  • Molasses content in light brown sugar is typically around 3.5%, however molasses content in dark brown sugar can reach up to 6.5%.
  • The term “brown sugar” refers to a light brown color when it is used in one of the recipes.
  • However, you may use either one interchangeably in recipes; the only difference will be a more robust flavor and color, and it is enjoyable to experiment with both of them.
  • apple butter cake with brown sugar frosting, sliced open on a platter

EQUIPMENT

  • 2 8 inch cake pans
  • stand mixer or electric beaters
  • parchment paper (optional)

INGREDIENTS

FOR THE APPLE BUTTER CAKE

  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 cup apple butter
  • 1/2 cup milk or half and half

FOR THE BROWN SUGAR BUTTERCREAM

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 5 cups powdered sugar, sifted
  • 1/4 tsp salt
  • 3 Tbsp molasses
  • 4 Tbsp heavy cream

INSTRUCTIONS

FOR THE CAKE

  • Butter two cake pans about 8 inches in diameter and preheat the oven to 350 degrees Fahrenheit. In order to ensure that the cake can be removed without much difficulty, I also like to place a circle of parchment paper at the bottom of my cake pans.
  • The flour, baking powder, salt, cinnamon, and nutmeg should be mixed together with a whisk, and then set aside.
  • The butter and two sugars should be beaten together in the bowl of a stand mixer fitted with the paddle attachment for approximately five minutes, until the mixture is very light and fluffy. After each addition of the eggs, make sure to give the mixture a thorough beating.
Mixing the batter for an apple butter layer cake
  • Add the milk and the apple butter, and stir them together for a short while to blend.
  • At a rate of about one-third at a time, add the flour mixture and mix it briefly to blend it, but be careful not to overmix it.
Apple cake batter in mixer
  • Before dividing the mixture between the two baking pans that have been prepared, give the batter one last stir by hand to ensure that there are no pockets of ingredients that have not been thoroughly mixed together.
batter for apple butter cake, plus baking pans
  • To ensure that the cake has risen and that a toothpick placed into the center of the cake comes out clean, bake it for around 25 to 35 minutes.
  • After taking the dish out of the oven, let it cool for a few minutes in the pan before transferring it to a baking rack to complete cooling. Wait until the cake layers have completely cooled before applying the icing.
    apple butter cake layers cooling on a rack

FOR THE BUTTERCREAM

  • After adding the butter and salt to a stand mixer equipped with the paddle attachment, beat the mixture for approximately one minute until it is completely smooth. While mixing the mixture in between each addition, gradually add the powdered sugar, about a cup at a time. In order to ensure that everything is completely absorbed, scrape down the sides of the bowl as necessary.
  • The molasses and cream should be added, and the beating should continue until everything is completely smooth and well combined. Please take note that if your frosting appears to be a little too thick, you can add a little bit more cream or molasses, but do it slowly. In the event that your frosting is a touch loose, incorporate a little bit additional confectioner’s sugar that has been sifted.
Brown sugar buttercream frosting in a mixing bowl
  • You should use a substantial amount of frosting to cover the top of one of the layers.
    Frosting an apple layer cake
  • First, ice the sides of the cake, then frost the top, and finally stack the second layer on top.
    apple butter cake, with slice cut

NOTES

  • Instead of using ‘blackstrap’ molasses, which is bitter, you should use normal molasses for the frosting.
  • As a result of its rich and dense structure, as well as its ability to be readily sliced into extremely thin pieces, this cake is perfect for serving to a large group of people (or for midnight nibbling).

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