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apple layer cake with bourbon butterscotch buttercream

Apple Layer Cake with Bourbon Butterscotch Buttercream

A warm and comforting apple layer cake topped with silky bourbon butterscotch buttercream. Made with shredded apples, applesauce, and a blend of cozy spices—this cake is perfect for fall gatherings, holiday tables, or just a weekend baking session.
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Prep Time 40 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine Southern American
Servings 12 slices
Calories 610 kcal

Equipment

  • 3 8-inch round cake pans
  • Mixing Bowls
  • Stand Mixer
  • Whisk
  • Wire Rack
  • Saucepan

Ingredients
  

For the Cake

  • 4 cups all-purpose flour for sturdy, tall layers
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1.5 cups unsalted butter cubed and room temperature
  • 2.5 cups granulated sugar
  • 2 large eggs
  • 2.5 cups unsweetened applesauce
  • 1 cup shredded apple freshly shredded

For the Bourbon Butterscotch Buttercream

  • 9 oz butterscotch sauce homemade preferred
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup egg whites for meringue base
  • 4 sticks unsalted butter room temperature
  • 1 tbsp vanilla extract
  • 2 tbsp bourbon optional

Instructions
 

  • Preheat oven to 325°F (163°C). Grease and line three 8-inch round cake pans with parchment and dust with flour.
  • Sift together flour, baking soda, salt, cinnamon, allspice, and cloves in a bowl. Set aside.
  • In a stand mixer, cream butter until pale and fluffy (about 4 minutes). Add sugars and beat until light and airy.
  • Add eggs one at a time. Alternate adding the flour mixture and applesauce in three parts, starting and ending with flour. Fold in shredded apple.
  • Divide batter into pans and smooth tops. Bake 45–55 minutes or until a toothpick inserted comes out clean.
  • Cool cakes in pans for 20 minutes, then invert onto wire racks. Trim tops once fully cooled.
  • Prepare buttercream: whisk egg whites and sugars over a double boiler until warm and sugar dissolves. Whip to stiff peaks. Gradually add butter, then butterscotch, vanilla, and bourbon.
  • Assemble layers with frosting in between. Optionally spread a “naked” coat for a rustic look or frost completely. Drizzle with extra butterscotch and decorate.

Notes

You can make the cake layers a day in advance and frost before serving. For an alcohol-free version, substitute maple extract or extra vanilla.
Keyword Apple Cake, Bourbon, Butterscotch, Fall Desserts, Layer Cake