Apple Toffee Layered Cake

5 from 10 votes

This apple toffee layered cake is a three layer apple cake made with shredded apples. It is filled with toffee whipped cream cheese. It topped with cream cheese frosting and decorated with piped apples.

Prep Time1

Cook Time30

Decorating Time1 30

Total Time3

Servings: slices

Calories: 729kcal

Author: Stephanie Rutherford

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

US Customary - Metric

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.

Nutrition