by Kathryn of Hill Lake Farm
The unofficial title for this recipe is “Dad’s Birthday Cake” but you do not need to be celebrating a birthday to enjoy this delicious fall cake. The vanilla cardamon cake is light and sweet, while the apple butter adds a perfect fall tang with complex notes of chai spices mixed in. You certainly do not need to make your own apple butter but it will make this cake twice as good if you can.
Apple Butter is the very similar to jam but does not require the addition of any pectin for thickening. Instead the apples are simply cooked down slowly, often for hours, until they break apart and darken into a thick, smooth, spreadable paste. The long cooking caramelizes the natural sugars, which gives it a deep brown color and a rich, almost toffee-like flavor. It’s usually spiced with cinnamon, cloves, or allspice, and despite the name it contains no dairy. “Butter” just refers to the buttery texture.
This cake is simply delicious and will be loved by all, but especially your gluten free friends and family. The vanilla cardamom cake use Bob’s Red Mill 1-to-1 baking flour which is my favorite store-bought gluten free flour that can be found at most grocery stores. The apple butter is homemade, but when I can’t find the time to make my own I like to pick up some from a local farm store. The concentrated apple flavor of the butter pairs perfectly with a maple buttercream (also using local maple syrup). Local products are never a requirement, but they do really impart a higher quality of nutrition while supporting your local growers, producers, and ecosystem at large.
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Ingredients:
Batter:
- 2 1/4 cup + 2 tbsp Flour (335g) – gluten free Bob’s RedMill 1-to-1 baking flour
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder – (aluminum free – Bob’s RedMill)
- 1/2 tsp Sea Salt – fine (Redmond Real Salt)
- 1/2 tsp Cardamom
- 4 Eggs – at room temperature
- 1 1/3 cup Buttermilk (320g) – or substitute for 1 tbsp Lemon Juice + Milk of your choice)
- 2 tsp Vanilla
- 10 tbsp Butter (140g) – at room temperature
- 1 1/2 cup Granulated Sugar (300g)
Buttercream Frosting:
- 16 tbsp Butter – two sticks softened at room temperature
- 3 – 4 cups Powdered Sugar
- 2 tbsp Maple Syrup
- 2 tbsp – 6 tbsp Heavy Cream – at room temperature
+ 6oz Apple Butter for layering and topping ( 3oz between layers / 3oz on top)
What You’ll Need?
- (2) 9-inch Round Cake Pans – 8-inch will work with increased cook time
- Stand/Hand Mixer – for cake batter and frosting
- Optional: Beeswax Birthday Candles
How to Make Apple Butter Cake?
Step 1:
Preheat the oven to 350°F. Grease and line two cake pans with parchment.
Step 2:
Prepare the batter first. Whisk together dry ingredients: flour, baking soda, baking powder, sea salt, and cardamom in a medium bowl.
Step 3:
Cream the butter and granulated sugar until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
Step 4:
Add the dry ingredients in thirds, alternating with the buttermilk, mixing just until combined. Do not overmix.
Step 5:
Divide the batter evenly between the pans (about 650g each) and bake until the tops are golden and a toothpick inserted in the center comes out clean. (20-25 minutes) Cool in the pans briefly, then turn out onto a rack and cool completely.
Step 6:
For the icing, beat the butter until and creamy. Add the powdered sugar a cup at a time, with the maple syrup and add the heavy cream a tablespoon at a time until smooth and spreadable.
Step 7:
Spread a layer maple buttercream over top of the first cake layer and then add 3oz apple butter over the icing (keeping a 1/2-inch gap of only icing around the outer edge (this will keep the cake more secure) and top with the second layer. Frost the top and sides with the maple buttercream, then finish with the remaining 3oz apple butter on top, smoothing it out with the back of a spoon.
Frosting Tip: Make sure the cake layers are completely cool before frosting, or the buttercream will melt.
Tips on Buttercream Frosting:
- Make sure the cake layers are completely cool before frosting, or the buttercream will melt.
- Keep the cream at room temperature, as your list says. Cold cream can make the butter seize or look curdled.
- Use real maple syrup. A darker, more robust grade gives you a stronger maple flavor, and a pinch of salt keeps the frosting from tasting flat and overly sweet.
- Pipe a buttercream “dam” around the edge of the bottom layer before spreading the apple butter inside it. This keeps the apple butter from squishing out the sides when you stack the second layer.
Hill Lake Farm
Apple Butter Cake with Maple Buttercream
Gluten Free. Easy & Delicious. A Classic Vanilla Cake with Apple Butter Twist.
NUMBER OF SERVINGS: 12
PREP TIME:
20 Minutes
COOK TIME:
25 Minutes
TOTAL TIME:
45 Minutes
Ingredients:
Batter:
- 2 1/4 cup + 2 tbsp Flour (335g) – gluten free Bob’s RedMill 1-to-1 baking flour
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder – (aluminum free – Bob’s RedMill)
- 1/2 tsp Sea Salt – fine (Redmond Real Salt)
- 1/2 tsp Cardamom
- 4 Eggs – at room temperature
- 1 1/3 cup Buttermilk (320g) – or substitute for 1 tbsp Lemon Juice + Milk of your choice)
- 2 tsp Vanilla
- 10 tbsp Butter (140g) – at room temperature
- 1 1/2 cup Granulated Sugar (300g)
Buttercream Frosting:
- 16 tbsp Butter – two sticks softened at room temperature
- 3 – 4 cups Powdered Sugar
- 2 tbsp Maple Syrup
- 2 tbsp – 6 tbsp Heavy Cream – at room temperature
+ 6oz Apple Butter for layering and topping ( 3oz between layers / 3oz on top)
Instructions:
1️⃣ Preheat the oven to 350°F. Grease and line two cake pans with parchment.
2️⃣ Whisk together the flour, baking soda, baking powder, sea salt, and cardamom in a medium bowl.
3️⃣ Cream the butter and granulated sugar until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
4️⃣ Add the dry ingredients in thirds, alternating with the buttermilk, mixing just until combined. Don’t overmix.
5️⃣ Divide the batter evenly between the pans and bake until the tops are golden and a toothpick inserted in the center comes out clean. Cool in the pans briefly, then turn out onto a rack and cool completely.
6️⃣ For the icing, beat the butter until pale and creamy. Add the powdered sugar a cup at a time, then the maple syrup. Add the heavy cream a tablespoon at a time until smooth and spreadable.
7️⃣ Spread a layer maple buttercream over top of the first cake layer and then add 3oz apple butter over the icing and top with the second layer. Frost the top and sides with the maple buttercream, then finish with the remaining 3oz apple butter on top.
Tips:
- Make sure the cake layers are completely cool before frosting, or the buttercream will melt.