Apple Pie Layer Cake with Cheesecake Filling and Crumb Frosting
A showstopping multi-layer cake that transforms classic apple pie flavors into an elegant dessert. Features tender brown butter cake layers soaked in spiced apple cider, creamy liquid cheesecake filling, cinnamon-spiced apple chunks, and a unique pie crumb frosting made from actual pie crust. The cake requires overnight freezing to set properly, making it perfect for special occasions when you want to prepare ahead. Each slice delivers the nostalgic taste of apple pie with the sophisticated presentation of a layered cake.
Ingredients
- 8 tablespoons butter, stick
- 4 tablespoons brown butter
- 2 ½ cups granulated sugar
- ½ cup light brown sugar, tightly packed
- 6 eggs
- 1 cup buttermilk
- ⅝ cup grapeseed oil
- 1 teaspoon vanilla extract
- 2 cups cake flourall-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch1:1baking
creates tender texture
Full guide → - 2 teaspoons baking powder
- 2 teaspoons kosher salt
- pam or other nonstick cooking spray(optional)
- ½ cup apple cider
- 2 teaspoons light brown sugar
- ½ teaspoon ground cinnamon
- 16 ounces cream cheese
- 1 ½ cups sugar
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 4 tablespoons milk
- 2 eggs
- 3 cups flourall-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch1:1baking
creates tender texture
Full guide → - 4 tablespoons sugar
- 1 ½ teaspoons kosher salt
- 16 tablespoons butter, melted, 2 sticks
- 3 tablespoons water
- 2 lemons
- 4 medium granny smith apples
- 2 tablespoons butter
- 1 ⅓ cups light brown sugar, tightly packed
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ recipe pie crumb
- 1 cup milk
- 6 tablespoons butter, at room temperature
- 1 cup confectioners' sugar
Instructions
- 1
Heat oven to 350°F
- 2
Cream butter and sugars in stand mixer for 2-3 minutes
- 3
Add eggs and mix 2-3 minutes, scraping bowl
- 4
Stream in buttermilk, oil, and vanilla on low speed
- 5
Increase to medium-high and paddle 5-6 minutes until mixture doubles and turns white
- 6
Add cake flour, baking powder, and salt on low speed for 45-60 seconds
- 7
Mix another 45 seconds to incorporate lumps
- 8
Spray quarter sheet pan and line with parchment
- 9
Spread batter evenly and bake 40-45 minutes until center bounces back
- 10
Cool completely on wire rack
- 11
Whisk cider, brown sugar, and cinnamon until sugar dissolves
- 12
Heat oven to 300°F for cheesecake
- 13
Mix cream cheese on low 2 minutes, add sugar and mix 1-2 minutes
- 14
Whisk cornstarch, salt, milk, and egg in separate bowl
- 15
Stream egg mixture into cream cheese on medium-low for 3-4 minutes
- 16
Line 6x6 pan with plastic wrap, pour batter, bake 15 minutes until edges set but center jiggles
- 17
Cool completely until pipeable consistency
- 18
Heat oven to 350°F for crumbs
- 19
Mix flour, sugar, and salt in stand mixer
- 20
Add melted butter and water, paddle until small clusters form
- 21
Spread on lined sheet pan, bake 25 minutes breaking up occasionally
- 22
Cool completely until hardened
- 23
Fill bowl with cold water and lemon juice
- 24
Peel and quarter apples, remove cores, cut into small pieces
- 25
Soak apple pieces in lemon water as you work
- 26
Drain apples and combine with butter, brown sugar, cinnamon, and salt in pot
- 27
Bring to boil over medium heat, reduce and simmer 3-5 minutes
- 28
Cool completely in refrigerator
- 29
Blend pie crumbs, milk, and salt until smooth
- 30
Cream butter and confectioners sugar 2-3 minutes until fluffy
- 31
Add crumb mixture on low speed, increase to medium-high for 2 minutes
- 32
Invert cake onto parchment and remove bottom liner
- 33
Stamp out 2 circles with cake ring, reserve scraps for bottom layer
- 34
Line cake ring with acetate strip on sheet pan
- 35
Press cake scraps into even bottom layer
- 36
Brush with half the cider soak
- 37
Spread half the liquid cheesecake over cake
- 38
Sprinkle one-third pie crumbs and press gently
- 39
Spread half the apple filling over crumbs
- 40
Add second acetate strip and place first cake round
- 41
Repeat layering process with remaining cider soak, cheesecake, and apple filling
- 42
Top with final cake round and all pie crumb frosting
- 43
Garnish with remaining pie crumbs
- 44
Freeze minimum 12 hours to set
- 45
Remove from ring and peel off acetate
- 46
Thaw in refrigerator minimum 3 hours before serving
- 47
Slice into wedges and serve
Tips
Test cake doneness by gently poking the edge - it should bounce back and the center shouldn't jiggle
Don't overcook the apple filling or it will turn into applesauce - aim for tender but still chunky pieces
Freeze the assembled cake for the full 12 hours minimum to ensure clean slicing and proper texture
Good to Know
Wrapped cake keeps in refrigerator up to 5 days after thawing
Individual components can be made up to 1 week ahead and stored separately in refrigerator
Slice with sharp knife, wiping clean between cuts for neat presentation
Common Mistakes
Avoid overmixing cake batter once flour is added to prevent tough texture
Don't overbake cheesecake layer or it will crack and lose creamy consistency
Ensure cake is completely frozen before removing from ring to prevent collapse
Substitutions
Dairy-Free Swaps
General Alternatives
creates tender texture
Full guide →FAQ
Can I make this cake without the special acetate strips?
You can use parchment paper strips as a substitute, though acetate gives cleaner results. Alternatively, assemble in a springform pan but expect less defined layers.
What if my liquid cheesecake seems too loose after baking?
The cheesecake continues to set as it cools completely. If still too loose after cooling, it may need a few extra minutes of baking time next attempt.
How long does this cake keep in the freezer?
The assembled cake keeps up to 2 weeks frozen. Wrap well in plastic wrap after initial freezing to prevent freezer burn and flavor absorption.