Go Back

Apple Butter Cake with Cream Cheese Frosting

A prestigious seasonal dessert that celebrates the profound flavors of the autumn harvest. By utilizing a high-moisture apple butter reduction as a foundational ingredient and pairing it with a velvety cream cheese and walnut finish, we achieve a moist, aromatic cake designed for festive communal gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 53 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Cake
  • 1 ½ cups pastry flour
  • 1 ½ cups unbleached all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon kosher salt
  • 1 cup unsalted butter room temperature (2 sticks)
  • 1 cup brown sugar
  • ¾ cup natural cane sugar
  • 3 large eggs
  • 1 ½ cups rich apple butter
For the Frosting & Finish
  • 2 cups confectioners’ sugar
  • 16 ounces cream cheese room temperature (2 packages)
  • ½ cup unsalted butter room temperature (1 stick)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk as needed for consistency
  • 1 cup toasted walnuts chopped

Method
 

Technical Preparation
  1. Preheat the oven to 350°F.
  2. Coat two 9x9-inch cake pans with vegetable oil spray.
  3. Line the bottom of each pan with parchment paper and coat the paper again to ensure a clean release.
  4. In a small ceramic bowl, whisk together the pastry flour, all-purpose flour, cinnamon, baking soda, and salt until uniform.
Developing the Batter
  1. In the bowl of an electric mixer, cream 1 cup of butter with both sugars until light and fluffy.
  2. Incorporate the eggs one at a time, ensuring each is fully emulsified before adding the next.
  3. Alternating in batches, pour in one-third of the flour mixture followed by a portion of the apple butter.
  4. Mix on low speed until just combined, continuing until all ingredients are integrated.
The Thermal Execution
  1. Distribute the batter evenly between the two prepared pans.
  2. Bake for 30 minutes, or until a tester inserted into the center comes out clean.
  3. Cool the cakes in the pans for 10 minutes.
  4. Invert the cakes onto a wire rack, remove the parchment paper, and allow them to cool completely.
The Frosting & Assembly
  1. In a clean mixer bowl, combine confectioners’ sugar, cream cheese, ½ cup butter, and vanilla.
  2. Whisk until smooth and creamy, adding a teaspoon of milk if necessary to reach a spreadable consistency.
  3. Place the first cake layer on a serving pedestal and slather with a generous layer of frosting.
  4. Top with the second cake and frost the top and sides.
  5. Finish by scattering the chopped walnuts across the top of the cake.