This apple toffee layered cake is a layered apple spice cake that uses fresh shredded apples. It is filled with toffee whipped cream cheese. It is also topped with cream cheese frosting and decorated with apples and toffee bits. This cake is a great way to use up apples during the fall!
This apple cake is a layered cake that uses fresh shredded apples! It gives the cake a sweet apple flavor. However there is a load of spices in this cake!
The cake uses toffee pieces, which gives the cake a little crunch!
If you are looking for more apple desserts, try apple cider donut cake, caramel apple cake, and caramel apple cheesecake bars.
Why You Will Love This
- Apple cake- This cake uses shredded apples in the cake batter. It is like a carrot cake but with apples.
- Toffee filling- This filling uses whipped cream cheese with toffee pieces folded in.
- Cream cheese frosting- Spice cake isn't complete without cream cheese frosting.
- Cute apple decoration- I piped little apples on this cake and it turned out so cute!
Ingredient Notes
- Room temperature dairy ingredients- Pull these out 2 hours before baking.
- Oil- You can use canola or vegetable oil.
- Brown sugar- I used light brown sugar.
- Sour cream- Use full fat sour cream.
- Apples- I used three medium gala apples. Peel the fresh apples and cut the apple away from the core. Then, shred using the largest holes on your grater.
- Buttermilk- You can also use ½ cup whole milk and ½ tablespoon of lemon juice. Let it sit for 10 minutes before using.
- Cream cheese- Use full fat cream cheese.
- Toffee pieces- I used these ones. You can use the regular version or the chocolate covered version.
- Powdered sugar- Make sure it is sifted.
Step By Step Instructions
Here are the steps to make and bake this apple cake. You will need a stand mixer with a paddle attachment or an electric mixer (hand mixer). You will also need a rubber spatula, an three 8-inch cake pans.
STEP 1: Shred the apples. Shred the apples and set them to the side. They will brown, but that is normal.
STEP 2: Mix the dry ingredients. Use a sifter to prevent the flour lumps getting into the batter. Mix in a large bowl on low speed.
STEP 3: Beat wet ingredients. First, beat the unsalted butter and sugars in a separate bowl. It will be light in color. Add in sour cream, vanilla extract, and eggs. Mix until light and fluffy like picture below.
STEP 4: Add in dry ingredients and buttermilk. Then, ring out the apple to get rid of the juice. Mix in the buttermilk. Next, add in flour mixture and buttermilk/apples into the cake batter.
STEP 5: Bake the cake. Pour the cake batter in three 8 inch cake pans. Bake for 26-30 minutes. The cakes will be very brown from the apples. This is normal.
STEP 6: Toffee whipped cream cheese. First, mix the cream cheese, vanilla, and powdered sugar. Then, make the whipped cream and fold it into the cream cheese. Be very gentle. Fold in the toffee pieces and chill in the fridge.
STEP 7: Cream cheese frosting. Beat the butter and cream cheese together. Then, add in powdered sugar, vanilla, salt, and heavy cream. Don't forget to scrape the bowl.
Assembling The Cake
First, pipe a small amount of frosting on the board you are decorating the cake on. This will keep the cake in place.
Also, the cake layers need to be cold before starting. This will help a lot!
Next, place the first cake layer down. Spread ½ cup of frosting over the cake and pipe a double border around the edge of the cake.
Then, spread half of the filling over the cake. Repeat this with the second layer.
The last layer needs to go down with the bottom side up. This will give the flattest layer possible for the top of the cake.
Decoration
After the cake is frosted, you can decorate the cake however you want.
If you want to decorate like mine, separate two small bowls of frosting for the red and brown. You don't need much.
Color the frosting red and brown. Chill in the fridge for 5-10 minutes.
While the cake is still "wet" place the toffee pieces around the cake. Then, freeze the cake for 10 minutes to set the frosting before decorating.
Pipe red circles using Wilton tip 12. Then, add a brown stem using Wilton tip 4.
FAQ
Yes you can! Divide the recipe into half. Bake for 18-22 minutes.
Yes! Keep the cake the same and divide the frosting in half. Bake the cake for 30-40 minutes.
Use sweet medium apples. Don't use granny smith.
Storing and Freezing
Store this apple toffee layered cake in a cake carrier or air tight container in the fridge. Store up to 5 days. The cake is best at room temperature.
Freezing
This apple toffee layered cake can be stored in individual cake slices in the freezer. Wrap in plastic wrap and store up to 30 days. Thaw for 1 hour before eating.
The cake layers can be made early. After the cake is cooled, wrap in cling wrap and freeze up to 30 days.
Pull the cake layers out 1 hour before decorating.
Other Layered Cake Recipes To Try
Make sure to leave me a star review below!
Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.
📖 Recipe
Apple Toffee Layered Cake
Ingredients
Apple Cake
- 3 ⅓ cups All-purpose flour
- 2 ¼ teaspoon Baking soda
- 1 teaspoon Salt
- 3 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- 1 cup Unsalted butter room temperature
- ⅓ cup Oil canola or vegetable
- 1 ¼ cup White granulated sugar
- ¾ cup Brown sugar packed light or dark
- ¼ cup Sour cream room temperature
- 2 teaspoon Pure vanilla extract
- 4 Large eggs room temperature
- 2 cups Shredded apples Peeled and shredded.
- ½ cup Buttermilk room temperature
Toffee Whipped Cream Cheese
- 8 oz Cream cheese room temperature
- 1 teaspoon Pure vanilla extract
- 1 ½ cups Powdered sugar sifted
- 1 cup Heavy cream cold
- ¾ cup Toffee pieces
Cream Cheese Frosting
- 8 oz Cream cheese room temperature
- 1 ½ cups Unsalted butter slightly cold
- 7 ½ cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
- ¼ cup Heavy cream
Instructions
Apple Cake
- Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Line the bottoms with parchment circles. Spray again.
- Peel the apples. Shred the apples using the largest holes in the grater. The apples will brown, but this is normal. Set aside.2 cups Shredded apples
- Mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. Using a mixer, beat the butter, oil, sugar, and brown sugar. Mix on high for 2 minutes. It will be light and fluffy.3 ⅓ cups All-purpose flour, 2 ¼ teaspoon Baking soda, 1 teaspoon Salt, 3 teaspoon Ground cinnamon, ½ teaspoon Ground nutmeg, ½ teaspoon Ground ginger, 1 cup Unsalted butter, ⅓ cup Oil, 1 ¼ cup White granulated sugar, ¾ cup Brown sugar
- Mix in sour cream and vanilla. Mix until combined. Add in eggs one at a time. Scrape the bowl and mix on medium for 1 minute. It will be very fluffy.¼ cup Sour cream, 2 teaspoon Pure vanilla extract, 4 Large eggs
- Wring out the apples to get rid of the juice. Mix with the buttermilk. Mix ⅓rd of the dry ingredients and half of the buttermilk. Then, mix in another ⅓rd of the dry ingredients and the rest of the buttermilk. Mix in the rest of the dry ingredients.½ cup Buttermilk
- Pour batter evenly in the cake pans. Bake for 26-30 minutes. The cake is done baking when a toothpick inserted comes out clean. The cake will be very brown from the apples. That is normal.
- Let the cakes sit in the pan for 10 minutes. Then, transfer to a cooling rack and cool completely.
Toffee Whipped Cream Cheese
- Place a metal bowl and whisk attachment in the freezer for 10 minutes. Beat the cream cheese on high for 1 minute in a separate bowl. Add in sifted powdered sugar and beat until smooth. Mix in vanilla.8 oz Cream cheese, 1 ½ cups Powdered sugar, 1 teaspoon Pure vanilla extract
- Beat the heavy cream in the cold bowl on high until stiff peaks form. Very gently stir the whipped cream into the cream cheese mixture. Be gentle to not to knock the air out of the whipped cream. Fold in toffee pieces.1 cup Heavy cream, ¾ cup Toffee pieces
- Chill for at least an hour before using in the cake. It should be thick and cold.
Cream Cheese Frosting
- Set the butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar while you wait.1 ½ cups Unsalted butter
- Using a mixer, beat the cream cheese and butter on high for 2 minutes. Slowly add in the powdered sugar. Mix until smooth. It will be thick.8 oz Cream cheese, 7 ½ cups Powdered sugar
- Add in vanilla, salt, and heavy cream. Beat on high for 2 minutes. Scrape the bowl halfway though.1 teaspoon Pure vanilla extract, ¼ teaspoon Salt, ¼ cup Heavy cream
Assembly
- Freeze the cake layers for 20-30 minutes before decorating. The cold cake helps with the crumbs. If the cakes have a dome, use a serrated knife to level the cakes. Place a small amount of frosting on the board you are decorating on to lock the cake in place.
- Place the 1st layer of cake down. Spread a ½ cup of frosting over the cake. Pipe a double layer of frosting over the border of the cake to keep the filling in. Spread half of the filling on the cake. Repeat with the second layer.
- Place the last layer of cake bottom side up. Frost a very light layer of frosting over the cake. Freeze for 15 minutes to keep the crumbs in place.
- Frost the rest of the cake.
- Optional decoration, separate two small bowls of frosting. Color them red and brown. Chill for 10 minutes. Use Wilton tip 4 and 12 to decorate like apples. Sprinkle toffee pieces over the cake.
Kyle says
I love toffee, and adding apple to that is incredible. This is a new fun fall dessert! So good!
Steven says
Apples and toffee go together perfectly. And everything about this cake just screams fall to me. It is delicious and has great texture. I highly recommend it.